Wednesday Scoop O'Soup

Today's soup recipe is a Bower kitchen favorite making it's debut in the Schulz home.
It's delicious aromas have led to some significant snitching on my part - Yummy!


Hearty Ham and White Bean Soup

Ingredients

1 Tb olive oil
1 sweet onion, diced
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise ans sliced thin
1/2 cabbage, cored, cut into bit-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5 can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium high in a soup kettle.

Add onion, saute until soft and golden, about five minutes.

Add the Italian seasoning and saute until fragrant, about one minute.

Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface.

~I prepared the soup to this point yesterday, stored in the fridge over night and now have simmering on low in our slow cooker. 

Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes.

Stir in the parsley; cover and let stand for five minutes