Soup

• Gather ingredients before starting the recipe.
• Peel and slice 2 medium carrots and dice1 large parsnipinto small cubes, set aside until ready to use.
• Cut 1/2 lb smoked ham into 1/4" dice and set aside until ready to use.
• Heat 1 tbsp oil in a stock pot over medium heat and add 1/2 medium Spanish onion finely diced, cover with a lid and sauté until the onion is soft, about 3-4 minutes. Add 3 cloves grated garlic and stir to combine. Cook for another minute or until the garlic is fragrant.
• Remove from heat and add 1 tbsp all-purpose flour, 1 tbsp sweet Hungarian paprika and 1 tbsp chopped parsley and stir to combine. Return to heat and cook for another couple of minutes. Then add 4 cups chicken stock, stir and bring to a simmer.
• Add 2 16 oz can navy beans or cannellini beans , the reserved ham, carrots and parsnips and stir to combine. Simmer for about 15 minutes, or until the vegetables are tender.
• Add 1-2 tbsp white vinegar or to taste.