It’s “chilly” here, meaning temps are in the 50s, so soup is what’s for dinner. I wish our hearty veggies would grow quicker so I could add them to everything, but they’re taking their sweet time. Thus, we have yet another green onion dish.

Ingredients:

1 T olive oil
1 bunch green onions, chopped
2 carrots, diced
2 stalks celery, diced
2 cloves garlic
1 t Herbs of Provence
6 c chicken or ham stock
2 cans cannellini or northern beans
2 c baked ham, chopped
S&P

Instructions:

Heat the oil in a soup pan over medium-high heat. Add the onions, carrots, and celery and cook for about 7-10 minutes. Next, add the garlic and herbs, and cook for about a minute. Add the broth, beans, and ham. Bring to a boil, and simmer for at least an hour. (I added it all to a slow-cooker, and simmered it for about 5 hours. That’s optional.) Season with S&P, and a dash of cayenne if you’d like. Garnish with chopped green onions.