I got this well reviewed recipe from the January issue of Runners World magazine. It's a Pam Anderson(no not THAT Pam Anderson!) recipe. I do have some of her cookbooks and enjoy them and was surprised she runs marathons.
This was super easy. For the Italian seasonings I used dried basil, marjoram and oregano. I seasoned further with a little salt and fresh ground black pepper. I served the soup with a salad and whole wheat dinner rolls.
My boyfriend is cooking a ham for Christmas Eve dinner so I'll probably be making another soup with the bone.
"Hearty Ham and White Bean Soup"
1 TBS olive oil
1 sweet onion, diced into medium pieces
1 1/2 tsp Italian seasoning
2 large carrots, peeled, halved lengthwise and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes, undrained
2 cans (15 oz. each) white beans, undrained
2 TBS fresh parsley, chopped
Heat the oil over medium-high heat in a soup kettle. Add the onion, saute until soft and golden, about 5 minutes. Add the Italian seasoning and saute until fragrant, about 1 minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand 5 minutes. Serves 6.