NAVY BEAN SOUP 

 

 

 

 

 

 

Ingredients:

1 lb dried navy beans (or 4 cups cooked)

1 ham bone or 1½ cups diced ham

1 small onion, diced

2 carrots, chopped

2 celery ribs, sliced

3 cloves garlic, minced

6 cups chicken broth

1 bay leaf

½ tsp thyme

½ tsp black pepper

Salt to taste

Optional garnish: parsley, olive oil drizzle, or crumbled bacon

Instructions:

Rinse and soak beans overnight (or use quick-soak method: boil 5 minutes, rest 1 hour, then drain).

In a large pot, sauté onion, garlic, carrots, and celery in a little butter or oil until softened.

Add beans, ham bone (or diced ham), broth, bay leaf, thyme, salt, and pepper.

Bring to a boil, then lower heat and simmer 1½ to 2 hours, stirring occasionally, until beans are tender and soup thickens.

Remove ham bone, shred any meat, and stir it back into the soup.

Serve warm with cornbread or crusty bread for a comforting, hearty meal.

Tip: Mash a small portion of the beans or use an immersion blender for a creamier texture.