Creamy Ham and Bean Soup (Gluten Free) Recipe

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potato cauliflower and carrots; cover and steam until very tender about 20 minutes. Transfer potato mixture to a bowl and add milk and 1 1/2 teaspoons butter. Mash with a potato masher or hand mixer until smooth.

Melt 1 1/2 teaspoons butter in a large saucepan over medium heat; saute onion celery thyme salt and pepper until fragrant about 2 minutes. Add ham and cook and stir until ham is warmed about 2 more minutes. Stir undrained navy beans and chicken broth into ham mixture increase heat to high and bring to a boil. Reduce heat and simmer.

Blend drained navy beans and garlic together in a blender until smooth. Stir bean mixture into soup; simmer stirring often until soup thickens about 10 minutes. Stir potato mixture into soup and simmer stirring often until thickened about 5 minutes.