Ham and Bean Soup
For this recipe, I used a ham bone I had in the freezer from my Easter ham. If you do not have a ham bone, use two ham hocks
Adapted from America’s Test Kitchen
6 to 8 servings
2 tablespoons vegetable oil
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
6 garlic cloves, minced
4 cups low-sodium chicken broth
6 cups water
1 large ham bone
1 pound dried navy beans, soaked overnight (see below}
2 teaspoons minced fresh thyme leaves
½ teaspoon pepper
1 tablespoon red wine vinegar
The day before
Soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking.
Heat oil in a Dutch oven over medium heat until just smoking. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook for 30 seconds.
Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.
Remove the ham bone from the pot to cool, then shred meat and add to soup.
Stir in thyme, pepper, and vinegar. Serve for lunch or dinner.