Ham And Bean Soup With Buttered Cornbread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · high-protein

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Ingredients

• 7 oz cooked ham steak, diced
• 2 15 oz cans great northern beans, rinsed
• 1, diced carrots
• 2 ribs, diced celery
• 1 large, diced yellow onion
• 2 cups chicken broth
• 1 8.5 oz box corn muffin mix
• 1/4 cup whole milk
• 1 large egg
• 2 1/2 tbsp unsalted butter
• 3/4 tbsp canola oil
• 1 tbsp total bay leaf, thyme, salt and black pepper

Method (tap to check — screen stays awake)

1. Stir the muffin mix with the milk, egg and 2 tbsp melted butter and bake at 400F for 18 minutes until the top springs back and a pick comes out clean.
2. Cook the onion, carrot and celery in the oil for 6 minutes until the onion turns translucent and the pan smells sweet.
3. Add the ham and cook 3 minutes until the edges brown and stick slightly to the pan.
4. Pour in the broth with the bay and thyme, add two-thirds of the beans, and simmer 12 minutes.
5. Mash the remaining beans to a paste, stir them in, and simmer 5 minutes more until the broth thickens to a light gravy.
6. Season with salt and pepper and serve with squares of cornbread and the remaining butter.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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