Paris Bistro Soup with Ham
Zursun’s house-made Paris Bistro mix makes an outstanding foundation for a hearty bean soup. Add any vegetables on hand such as carrots, celery, onion, squash, green beans, tomatoes or chard. Plus add smoked ham, or keep it vegetarian-style without!
- 1 cup dried Paris Bistro soup blend
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 small onion, chopped
- ½ tsp. dried thyme
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cups chicken broth
- ¼ lb. smoked ham, cut in cubes
- salt and pepper to taste
- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water and drain.
- In soup pot, sauté onion in olive oil and butter for 3 minutes, add thyme and cook 1 more minute. Add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inches and bring to a boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add salt and pepper to taste, and ham cubes, if desired. If adding ham, continue cooking until the ham is warm.