Winter soups are great to make when you’re starting to get the mid-winter blahs. Not only do they help raise the temperature in the kitchen, but they also help cheer you up with their comforting warmth and aroma. This particular winter soup uses dried beans, ham, jarred marinated artichoke hearts, and grated Asiago cheese, along with several other Italian herbs and spices. It’s total comfort food.

I’m cold. Freezing actually. I’m talking hiding underneath of a heated blanket while drinking hot chocolate kind of cold. And you know what’s the worst thing? It’s not even that cold yet. How am I going to survive this winter without looking like an abominable snowman hidden underneath way too many layers of clothing? Y’all, seriously, it’s not pretty, or fashionable.

So, for the next couple of months, expect to see me in my kitchen, next to the stove, making batch after batch of warm comforting soup. Really, I am beginning to think that it’s just about the only thing worth me coming out from underneath of the heated blanket for. That, and feeding Brenna every one and awhile of course, so that she doesn’t start plotting my murder.

Ingredients:

• 1 Cup Dried Navy Beans, Rinsed & Drained
• Cold Water
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 Cup Dry Sherry
• 6 Cups Low-Sodium Chicken Broth
• 2 Cups Finely Diced Ham
• 1 (6-oz.) Jar Quartered & Marinated Artichoke Hearts, Drained & Finely Chopped
• 3 Teaspoons Italian Herb Mix
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 3 Cups Finely Grated Asiago Cheese
• Kosher Salt (Optional)

Directions:

1. Place the beans in a large stockpot or Dutch oven. Cover with cold water by at least 3 inches. Bring to a boil over high heat. Cover with a lid leaving a small slit for steam to escape. Lower the heat to medium-low and cook for 1 1/2 hours.
2. Drain the beans; set aside.
3. Place the olive oil in the same large stockpot or Dutch oven over medium heat.
4. When the oil is hot, add the onion and sauté for 6 minutes, stirring frequently.
5. Add the sherry; cook for 3 minutes.
6. Add the beans, chicken broth, ham, artichoke hearts, Italian herb mix, red pepper, black pepper, and garlic powder. Stir to combine. Cover and cook for 30 minutes, stirring every 10 minutes.
7. Stir the grated Asiago into the soup and salt to taste.

Suggestions:

• Make sure to rinse the beans before boiling them to wash away any dirt.
• Dice the onion, artichoke hearts, and ham into tiny uniform bite-size pieces.
• The Italian herb mix I use has no salt added. Make sure to check yours before using it. If it contains salt, you may want to adjust the seasoning to taste. You can use half of the mix and then add dried oregano and basil to make up the difference.
• When cooking any recipe with beans, it is always best to wait until just before serving to add salt. The salt can make the beans tough.

Improvements:

• Garnish with additional grated Asiago cheese.
• Add finely diced carrots to sweeten the soup as well as add color.
• Pour in a bit of heavy whipping cream before serving for an extra luxurious bowl of soup.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

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Yum

Italian Asiago Artichoke Ham & Bean Soup

Ingredients:

• 1 Cup Dried Navy Beans, Rinsed & Drained
• Cold Water
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 Cup Dry Sherry
• 6 Cups Low-Sodium Chicken Broth
• 2 Cups Finely Diced Ham
• 1 (6-oz.) Jar Quartered & Marinated Artichoke Hearts, Drained & Finely Chopped
• 3 Teaspoons Italian Herb Mix
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 3 Cups Finely Grated Asiago Cheese
• Kosher Salt (Optional)

Directions:

1. Place the beans in a large stockpot or Dutch oven. Cover with cold water by at least 3 inches. Bring to a boil over high heat. Cover with a lid leaving a small slit for steam to escape. Lower the heat to medium-low and cook for 1 1/2 hours.
2. Drain the beans; set aside.
3. Place the olive oil in the same large stockpot or Dutch oven over medium heat.
4. When the oil is hot, add the onion and sauté for 6 minutes, stirring frequently.
5. Add the sherry; cook for 3 minutes.
6. Add the beans, chicken broth, ham, artichoke hearts, Italian herb mix, red pepper, black pepper, and garlic powder. Stir to combine. Cover and cook for 30 minutes, stirring every 10 minutes.
7. Stir the grated Asiago into the soup and salt to taste.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Snow Day Soups” themed Soup Saturday Swappers is being hosted by Palatable Pastime.

• Broccoli Cheese Soup by Sid’s Sea Palm Cooking
• Cod Chowder with Bacon by Karen’s Kitchen Stories
• Easy Slow Cooker Manhattan Clam Chowder by Everyday Eileen
• Gluten Free Chicken & Rice Soup by Sneha’s Recipe
• Homemade Chicken Noodle Soup by Palatable Pastime
• Italian Asiago Artichoke Ham & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Parsnip Soup by A Day in the Life on the Farm
• Quick and Easy Chicken Noodle Soup by A Spoonful of Thyme
• Slow Cooker Beef and Barley Stew by Cheese Curd In Paradise
• Slow Cooker Creamy Potato and Ham Soup by Blogghetti
• Unaş by Culinary Cam
• Vegan Thai Roasted Carrot Soup by The Baking Fairy

Make sure to check out all of the other great “National Soup Swap Day” recipes below. A huge thanks to Kate’s Recipe Box for hosting.

• Slow Cooker Pepperoni Pizza Soup by Kate’s Recipe Box
• Beef Noodle Soup by Cindy’s Recipes and Writings
• Black Bean Soup with Bacon by Food Above Gold
• Chicken Pot Pie Soup by Hezzi-D’s Books and Cooks
• Cod Chowder with Bacon by Karen’s Kitchen Stories
• French Onion Soup by The Redhead Baker
• German Goulash Soup by Savory Moments
• Healthy Crockpot Split Pea Soup by Kelly Lynn’s Sweets and Treats
• Herbed Chicken and Spinach Soup by Jolene’s Recipe Journal
• Homemade Chicken Noodle Soup by Palatable Pastime
• Italian Asiago Artichoke Ham & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Wedding Soup by Cooking For My Soul
• Parsnip Soup by A Day in the Life on the Farm
• Slow Cooker Beef and Barley by Cheese Curd In Paradise
• Slow Cooker Creamy Potato and Ham Soup by Blogghetti
• Slow Cooker Manhattan Clam Chowder by Everyday Eileen
• Slow Cooker Tomato Basil Soup by The Spiffy Cookie
• Stuffed Pepper Meatball Soup by Tip Garden
• Vegan Thai Roasted Carrot Soup by The Baking Fairy