Ham And Bean Stew

• 1 Tbsp olive oil
• 1 lb ham, diced in 1/2 inch cubes (ask your deli for ham that is not too salty or too sweet and have them slice it in 1/2 inch slices so you can dice it easily)
• 1/2 white or yellow onion, diced
• 4 garlic cloves, minced
• 2 large carrot, sliced into coins
• 4 stalks celery, chopped
• 1 green pepper, diced
• 3 cans beans (pinto, cannellini or great northern, and black), thoroughly rinsed
• 2 cans diced tomatoes
• 2-3 cups ham or chicken broth
• To Taste salt, pepper, dried thyme, oregano, cumin, coriander

1. 1 Saute ham in a large soup pot until it starts to turn golden brown. Add onion and garlic, and saute until the onion is translucent. Add the carrots, celery, and pepper, and saute until the carrots are beginning to soften.
2. 2 Add the cans of tomatoes with the liquid and bring to a simmer. Add the drained and rinsed cans of beans. Add the ham or chicken broth until the soup is at the right consistency. Season with salt and pepper, dried herbs, and spices and bring to a simmer.

olive oil, ham, white, garlic, carrot, stalks celery, green pepper, beans, tomatoes, ham, salt

Taken from www.epicurious.com/recipes/member/views/ham-and-bean-stew-50019405 (may not work)