Ham and Bean Soup
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.
Ham and Bean Soup
Ingredients
- 1 16 oz bags of Navy Beans
- 8 cups of water
- 1.5 Tbsp salt
- 1 Smoked Ham Bone or 2 Ham Hocks
- 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.
- Taste and adjust for salt and pepper.