This is the classic Ham and Bean Soup. The secret is using Navy Beans, which get creamier that other kinds of beans; I would not make it with any other kind of white bean. Using plenty of ham is the other key, to make this a complete meal. I like to double the recipe so that we can have a fine meal and then preserve some to enjoy for later.
Leftover ham or some sliced bacon to add additional meat.
1 medium onion, diced
1 rib of celery, diced
4 cloves garlic, minced
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
2 bay leaves
1 large carrot, sliced
1 Tbsp lemon juice
Instructions
Soak the beans overnight in 8 cups of water and the 1.5 Tbsp of salt. Discard the water and rinse the beans before cooking. For a creamier soup, take a cup or two of the softened beans and mash them before adding to the broth.
While the beans are soaking, boil the ham bone or ham hocks in enough water to cover, for 2 hours or so.
Remove the bone when done, and measure your broth – add water if needed to make at least 6 cups.
Add the beans to the broth.
Sauté the onion and celery in some butter to soften, add then the garlic toward the end to bloom the flavor. Add these to the broth.
Add the meat, seasonings, carrot and lemon juice to the broth.
Bring to a boil and then set to simmer for 2-3 hours, stirring occasionally.
