This hearty soup is packed with protein and fiber, making it a perfect comfort meal.
Ingredients
- Beans: 1 lb (450g) dried navy beans or Great Northern beans (rinsed and soaked overnight).
- Meat: 1 meaty ham bone, or 2 cups of diced cooked ham.
- Vegetables:
- 1 large onion, diced.
- 2 cloves garlic, minced.
- 2 carrots, diced.
- 2 celery stalks, diced.
- Liquid: 6–8 cups of chicken broth or water.
- Seasonings:
- 1 tsp dried thyme or oregano.
- 2 bay leaves.
- Salt and black pepper to taste.
- A pinch of red pepper flakes (optional for heat).
- Garnish: Fresh chopped parsley.
Instructions
- Prep the Beans: If using dried beans, soak them in water overnight. Drain and rinse before cooking. (Alternatively, use the “quick soak” method by boiling them for 2 minutes and letting them sit for an hour).
- Sauté: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onion, carrots, and celery. Cook until softened (about 5–7 minutes). Stir in the garlic and cook for another minute.
- Simmer: Add the soaked beans, the ham bone (or diced ham), bay leaves, thyme, and broth. Bring the mixture to a boil.
- Slow Cook: Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.
- Finish: If you used a ham bone, remove it, shred any remaining meat off the bone, and return the meat to the pot.
- Thicken (Optional): For a creamier texture, take a cup of the beans and liquid, mash them with a fork or blend them, then stir them back into the soup.
- Season: Taste and add salt and pepper. (Be careful with salt, as ham and broth can already be quite salty).
- Serve: Garnish with fresh parsley and serve hot with crusty bread.
Tip: If you are in a hurry, you can substitute the dried beans with 3 cans (15 oz each) of cannellini or navy beans, reducing the simmer time to just 30 minutes.
