Ham and Navy Bean Soup
Simple, hearty Ham and Bean Soup with veggies and tons of flavor.
Servings: 6 servings
Ingredients
- 1 pound dried Navy beans or great Northern beans rinsed well
- 8 cups water
- 1 small onion chopped
- 2 stalks of celery chopped
- 3 large carrots peeled and chopped
- 1 1/2 cups diced ham bacon or smoked sausage
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 garlic cloves minced
- 1 bay leaf
- Salt to taste
Instructions
- The night before: Pick through the beans and discard any broken pieces. Place beans in a large pot and cover with 3 inches of water. Cover and let sit overnight.
- Strain the beans through a large colander. Rinse and dry the soup pot and place on the stove over medium heat. Add a tablespoon of olive oil and heat for 1 minute. Add diced onion, carrots and celery, and cook until softened; about 4-5 minutes. Add minced garlic, thyme and bay leaf and cook for another minute.
- Add beans, water and ham and bring to a boil. Stir in a ½ teaspoon of salt, cover and reduce heat to low. Simmer for about 1 to 1 ½ hours or until beans are very soft, stirring every 15 minutes or so to ensure that the soup doesn’t scorch on the bottom.
- Taste and add more salt and pepper as desired. Serve immediately, garnished with fresh cracked black pepper and fresh minced parsley.
Notes
NOTES
- Slow Cooker method - combine all ingredients in a large slow cooker and cook overnight on low for about 12 hours or until beans are very soft.
- No soaking method - cook as directed but simmer for at least 3 hours.
Use ham for the soup. Like a ham steak (not lunch meat lol)
Nutrition
Calories: 307kcal | Carbohydrates: 52g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 415mg | Potassium: 1020mg | Fiber: 20g | Sugar: 6g | Vitamin A: 5095IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 5mg
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