Ham Bean & Potato Soup

Ingredients

• 1 quart vegetable stock/broth

• 1 quart water

• 1 large ham hock or ham bone

• 1 Tablespoon butter

• 3/4 cup sweet potato, cut in small cubes

• 3/4 cup white potato, cut in small cubes

• 1/2 cup matchstick carrots, roughly chopped

• 1 cup sweet onion, chopped

• 1/2 cup celery, diced

• 1-1/2 teaspoons kosher salt

• 1 teaspoon Marion’s Special Blend Seasoning

• 2 teaspoons ham base

• 1 – 15.5oz. can navy beans, pulsed in food processor

• 1 – 15.5oz. can great northern beans, rinsed & drained

• 1 – 15.5oz can navy beans, rinsed & drained

• 1 heaping cup of ham (off the bone deli ham cubed works too)

• 1/4 cup fresh parsley, chopped fine

Directions

• Combine broth, water and ham hock/bone in soup kettle and simmer for 45 minutes

• In a large skillet melt butter and add all potatoes

• On medium heat sauté for 4-5 minutes

• Add carrots & sauté another 3-4 minutes

• Then add onions and sauté 5 more minutes. Set aside

• Add seasonings to broth mixture

• Rinse and drain all the beans

• Reserve 1 can of the navy beans for the food processor and pulse with ½ cup of broth mixture until smooth

• Add the rest of the beans and vegetables to the broth

• Lastly, add ham and fresh parsley