Ham White Bean And Sweet Potato Soup
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Water||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Dijon mustard||1 Teaspoon|
|Canned white beans||16 Ounce (1 Can, Small Size Beans)|
|Sweet potato||8 Ounce (1 Medium)|
|Ham||1⁄2 Pound (Preferably Smoked Ham, Such As Black Forest)|
1 In a medium saucepan, bring the chicken broth, water, garlic, mustard, pepper and bay leaf to a boil over medium-high heat.
2 Meanwhile, drain the beans in a colander. Rinse under cold running water and drain well. Peel the sweet potato and cut it into 1/2 inch dice.
3 Add the beans and sweet potato to the broth and return it to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the sweet potato is tender, about 20 minutes.
4 Meanwhile, dice the ham and coarsely chop the scallions.
5 Add the ham and scallions to the soup and cook for 1 minute longer to heat through. Discard the bay leaf before serving.