Happy National Soup Month! Few things warm your body and soul quite like a bowl of hot and hearty soup on a chilly day. Celebrate this culinary holiday with this easy-to-prepare and mouthwatering dish. This recipe was shared with us from Smithfield ham.
2 tablespoons olive oil, divided
8 ounces Smithfield hickory smoked sausage, cut into 1/4-inch-thick slices
3 stalks celery, diced
2 large carrots, peeled and cut into ¼-inch-thick slices
1 onion, diced
3 garlic cloves, minced
3 cups leftover Smithfield ham, roughly chopped
3 cups vegetable broth
1 16-ounce can small white beans, drained and rinsed
1 14.5-ounce can diced tomatoes
1 bay leaf
¼ teaspoon ground black pepper
In 4-quart saucepan over medium-high heat, in 1 tablespoon hot oil, cook Smithfield smoked sausage until browned on both sides, stirring occasionally.
Remove to plate.
Add remaining tablespoon oil to saucepan; add celery, carrots, onion and garlic; cook 5 minutes, until vegetables are tender-crisp, stirring occasionally.
Add Smithfield ham, vegetable broth, small white beans, diced tomatoes, bay leaf and black pepper. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Serve with Tabasco sauce.