Recipe courtesy of Michael Fields
Episode: Kitchen Improv
Save Recipe Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour. 

Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Hamburger Soup

Recipe courtesy of Ree Drummond

Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil

Recipe courtesy of Team A The Teachers

Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil

Recipe courtesy of Team A The Teachers

Vegetable Soup

Recipe courtesy of Michele Urvater

Roasted Yellow Pepper Soup

Recipe courtesy of Kathleen Daelemans

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories