One yellow onion ($0.32)
$33 worth of carrots ($0.30)
Three ribs of celery ($0.35)
Two cloves of garlic ($0.16)
One lb. cooked Ham ($3.75)
One tablespoon of cooking oil ($0.04)
3 15oz. cans cannellini beans ($1.47)
1/4 teaspoon dry thyme ($0.02)
freshly cracked black pepper ($0.03)
2 cups of chicken broth (or more as required) ($0.26)
Peel and slice the carrots. Cut the celery into slices, and chop the garlic.
Cut the Ham into bite-sized chunks. Add the Ham and cooking oil to a large pot of soup. Cook the Ham for about 3-5 minutes on medium heat or until it reaches some browning. Transfer the Ham that has been browned to a clean bowl.
Add the carrots, onion, celery, and garlic to the pot instead of Ham. Cook the vegetables for approximately 5 minutes at medium temperature or until the onions are soft. Let the water released by the vegetable aid in dissolving the ham bits browned out of the soup dish while you stir.
While the vegetables cook, add o, one of the three beans into a blender, along with the liquid in the can. Blend until smooth. Then, drain the other two canned beans.
Include all three cans of beans (one pureed and two drains) in the soup pan along with the vegetables. Also, add 1/4 teaspoon dried thyme, some freshly smashed pepper (about ten cranks from the pepper mill), and 2 cups of chicken broth. Mix to combine, increase the heat to medium-high and allow the soup to boil.
When the soup is boiling, reduce the heat to medium and let it remain at a boil for about 15 minutes, stirring it frequently. When the soup is simmering, it will thicken and become thicker. If the soup is too thick, add water or chicken broth to reach your desired soup’s consistency.
Add the ham cooked in the soup once the soup is simmered for 15 minutes and thickened. Taste the soup and modify the salt or pepper according to your preference. I didn’t add any salt at all. However, I did garnish the bowls with a pinch of fresh pepper. Serve hot!