Easy Ham and Bean Soup + Cornbread Recipe
Ham and Bean Soup
  • 215 oz can great northern beansdrained & rinsed
  • 1 1/2cups diced, cooked ham
  • 1/2 cup medium onionchopped
  • 1/2 cup carrotspeeled and chopped
  • 1/2cup celerychopped
  • 1 1/2tsp herbs de provence
  • 132 oz low-sodium, organic chicken broth
  • 1stick butter3/4 softened for the recipe and remaining for the skillet
  • 1 1/2 cup milk
  • 1tsp salt
  • 1 1/2tsp baking powder
  • 1/4 cup granulated sugar
  • 1/2cup all-purpose flour
  • 1 1/2cup yellow cornmeal
Ham and Bean Soup
  1. In a large saucepan mash 1 can of the great northern beans
  2. Add in all remaining ingredients and stir to combine
  3. Bring to boil, reduce heat to low and let simmer for 25-30 minutes
  4. Serve with a side of cornbread
  1. Preheat oven to 425 degrees F. Rub butter over skillet and set aside.
  2. Mix all ingredients together in a large bowl
  3. Pour into prepared skillet and bake for 25 minutes until lightly brown on top or a toothpick can cleanly be removed from the middle of the bread.
Recipe Notes

soup recipe from pillsbury
cornbread from pinkwhen