🥣 Ham and Bean Soup
Ingredients:
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1 lb dried beans (navy, great northern, or pinto), soaked overnight or quick-soaked
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2 tbsp olive oil or butter
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1½–2 cups diced ham (leftover or smoked)
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, chopped
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2 celery stalks, chopped
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6 cups chicken or vegetable broth
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2 bay leaves
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1 tsp dried thyme
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Black pepper, to taste
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Optional: salt (add at the end, since ham and broth can be salty)
Instructions:
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Prep the beans: Drain and rinse the soaked beans, then set aside.
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Sauté the base: In a large pot, heat olive oil or butter over medium heat. Add diced ham, onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables start to soften. Add garlic and cook another 30 seconds.
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Simmer the soup: Add beans, broth, bay leaves, thyme, and black pepper. Stir to combine and bring to a boil.
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Slow cook: Reduce heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until the beans are tender and creamy.
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Adjust seasoning: Taste and add salt if needed. Remove bay leaves before serving.
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Serve: Ladle into bowls and enjoy with crusty bread or cornbread for dipping.
Tip:
For extra richness, mash a few beans against the side of the pot and stir them back in — it thickens the broth beautifully.
