Savory Potato Bean Soup

Makes 8 servings

1 Tbsp olive oil
4 cloves garlic, minced
1 medium onion, chopped
1/4 tsp pumpkin pie spice
1 1/4 c diced ham
1 1/2 lbs potatoes,
scrubbed and diced
1 (16-oz) can cannellini or
kidney beans, drained
5 c beef broth
 
1. In a large stock pot, heat olive oil over
high heat and stir-fry cook garlic 1 1/2
minutes. Add onion and cook 2 minutes.
2. Add pie spice and ham; cook 3 minutes,
stirring occasionally.
3. Stir in potatoes, beans and broth; bring
to boil. Reduce heat and simmer 20
minutes or until potatoes are tender.
4. Ladle into bowls, and garnish with
crushed red pepper flakes, cheese or
parsley.

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