Ingredients
- 1 medium-large Vidalia onion, chopped finely
- 1 yellow bell pepper, seeded, chopped finely
- 2 very small zucchini, diced
- 1 to 2 tablespoons olive oil, as needed
- Mrs Dash seasoning (Table Blend), to taste (LOTS)
- Garlic salt, to taste (be sparing)
- 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
- 1 (32 ounce) box Progresso reduced sodium chicken stock
- 1 small garlic clove, peeled, thinly sliced
- 1 (15 ounce) can canary beans, rinsed well, drained (or other small white beans, cooked)
- 1/4 to 1/3 cup water
- 2 cups cooked ham (mine was mustard baked), diced, trimmed of fat
How to Make
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Step 1: Add enough olive oil to thinly coat the bottom of a large stockpot; you only need enough to sautee the veggies.
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Step 2: Heat pan over medium-high heat; add diced onions, bell pepper, and zucchini, sauteeing until onions are softened, seasoning heavily to taste with Mrs. Dash Table Blend herb seasoning.
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Step 3: Add tomatoes, then fill the tomato can with about 1/4-1/3 cup water and add to the pot.
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Step 4: Add broth, ham, beans,sliced garlic and a bit of garlic salt to taste (not too much as the ham will provide some salt as well); feel free to add more Mrs Dash to taste if you like.
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Step 5: Bring the pot to a simmer, then reduce the heat to low, partially cover, and let cook about 35-45 minutes, stirring occasionally and testing for seasoning, adjusting as needed to your liking.
We hope you enjoy this recipe!
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