Most of the time, when I make Bean Soup with Ham, I start with a ham bone and simmer it for hours. In addition to making the meat so tender that it falls off the bone, the resulting stock is a flavorful base for the soup.
It’s one of my favorite recipes for cold winter days when our Sunday plans involve sitting on the couch to watch football.
When my nine year old son asked me to make this soup for him this week, I didn’t have a ham bone, and it was too hot to have a pot on the stove top for hours.
Instead, I took a shortcut and used ShopRite’s Organic Vegetable Stock as the base, saving me lots of time. All I had to do was open the carton and pour it in, and because it’s a quality stock made with all organic ingredients, my soup turned out great. It also comes in chicken and beef forms, to add flavor to all your favorite recipes.
Football season is coming soon, so I’ll definitely be picking up more ShopRite Organic Stock to keep in my pantry!
Bean Soup with Ham
1 32-ounce container ShopRite Organic Vegetable Stock
1 pound cooked ham, cut into bite sized pieces
1 onion, chopped
2-3 carrots, peeled and coarsely chopped
2 cloves garlic, minced
1 8-oz can tomato sauce
1 3-oz can tomato paste
2 cans pinto, great northern or navy beans, rinsed and drained
salt and pepper to taste
croutons and parmesan cheese, optional
Combine all ingredients except croutons and cheese in a large stock pot. Bring to a boil, then reduce heat, cover and simmer until vegetables are cooked through. Top with croutons and shredded cheese if desired.
IMPORTANT NOTICE: As a POTLUCK blogger, I received the ShopRite Organic Vegetable Stock for free.