Paris Bistro mix makes an outstanding foundation for a hearty bean soup. Combine with onions, carrots, celery and any vegetables on hand such as: squash, green beans, tomatoes or chard. Serve vegetarian-style or add smoked ham.
Surfas Product
16 oz / 454 g
Paris Bistro Soup with Ham Serves 4
Ingredients
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
Instructions
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 inch and bring to boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add ham cubes, salt and pepper and continue cooking until ham is warm.
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