Follow along with our young family's rehomesteading adventures!
Close this search box.

It’s the time of the year for soups and we’ve been expanding our repertoire.  I was pleasantly surprised to find the girls liked this ham and bean version since it’s not our “typical” stew or soup.  It’ll go on our regular rotation now with some sweet cornbread or blueberry muffins on the side.


1/2 cup celery, chopped
2 medium carrots, shredded
1 clove garlic, minced
1 teaspoon butter, melted
4 cups chicken broth
3 potatoes, peeled and cubed
2 teaspoons dill
1 (15 oz) can Great Northern beans, drained
2 cups cubed ham
1/2 cup sour cream or plain yogurt
1 Tablespoon flour
1/8 teaspoon pepper

In a large saucepan, cook celery, carrots and garlic in the melted butter until tender (about four minutes).  Stir in broth, potatoes and dill.  Heat to boiling and reduce to simmer about 20 minutes.  Blend smooth with an immersion blender or mash with a spoon.  Add the drained beans and ham.  Combine the sour cream or yogurt, flour, pepper and salt in a separate bowl.  Stir into the bean mixture and heat thoroughly.  Serve hot.

(Thanks for the recipe, mom!)

post signature


Leave a Reply

Your email address will not be published. Required fields are marked *

About Us

Our budding family

Welcome to the farm!

True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

We Believe


Subscribe to Our New Posts

Enter your email address to subscribe to this blog and receive notifications of new posts by email.