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Ham and Bean Rice Soup

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
10 servings
Dinner
Ham and Bean Rice Soup
Ingredients
  • 5 tablespoons olive oil
  • 1/4 pound bacon, chopped
  • 3/4 cup diced cooked ham
  • 3 large stalks celery, thinly sliced, leaves reserved and chopped
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • 1 quart chicken broth
  • 2/3 cup brown rice
  • salt and pepper to taste
  • 1 (15 ounce) can cranberry beans, drained
  • 1 (15 ounce) can white beans, drained
  • 1/4 cup chopped fresh parsley
Instructions
1
Begin by heating a large pot over medium heat, allowing the olive oil to warm up. Next, cook the bacon in the pot until it reaches a rich brown color.
2
Subsequently, add diced ham to the pot and cook for an additional few minutes, stirring occasionally.
3
Following that, introduce chopped celery, onion, and carrot into the pot, reserving a few leaves of celery for later use. Continue to cook until the vegetables have reached your desired level of tenderness, approximately 5 minutes.
4
Add minced garlic to the pot and cook for just one minute longer.
5
Combine diced tomatoes, broth, uncooked rice, salt, and pepper in the pot. Bring the mixture to a rolling boil before reducing the heat, covering the pot, and allowing it to simmer for 20 minutes or until the vegetables are tender and the rice is almost cooked through.
6
Add both types of beans to the pot, stirring gently to heat them through. Finally, add a handful of fresh parsley and the reserved celery leaves to the pot before removing it from heat.