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

Ingredients

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.

Directions

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.

Posted by Jovina Coughlin in Beans, Ham, Soup, Vegetables