Ingredients
Scale
- 1 c Paris Bistro Blend or similar
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, peeled and finely diced
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 tsp fresh or ½ tsp dried thyme
- 4 c chicken stock
- 227 g or 8 oz diced ham or shredded chicken
- 1 tbsp freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- Generously cover the beans with water and soak overnight. Rinse and drain.
- In a large pot over medium-high heat, warm the olive oil and butter. Sauté the onion until translucent (3 minutes). Add the carrots and celery and sauté (3 minutes).
- Add the drained beans, thyme, chicken stock and enough water to cover the beans by 2”. Reduce the heat and simmer until the beans are tender (45 minutes to 1 hour).
- Add the chicken or ham and warm through. Add the lemon juice. Adjust seasonings and serve.
Notes
Adapted from Zursun Paris Bistro Soup package.