Sopa de jamón y judías

Ingredientes

• 2 tablespoons olive oil
• 1 onion, (chopped)
• 2 carrots, (chopped)
• 2 celery ribs, (chopped)
• 3 cloves garlic, (minced)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Dash of crushed red pepper flakes
• 4 cups chicken broth or stock, (can use vegetable broth)
• 2 cups chopped cooked ham
• 2 (15 oz) cans Great Northern Beans, rinsed and drained
• Kosher salt and black pepper, (to taste)
• Chopped fresh parsley, (for garnish, optional)

Preparación

1. 1

   In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.

2. 2

   Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes.

3. 3

   Add the broth and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper, to taste. Simmer for 15 to 20 minutes, stirring occasionally.

4. 4

   Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.