Shelly's Recipe

HAM AND BEAN SOUP

Category: Soups

2 tbsp vegetable oil
1 lb ham steak, patted dry and diced
1 onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
6 garlic cloves, minced
4 cups low-sodium chicken broth
6 cups water
2 smoked ham hocks
1 lb dried navy beans, soaked overnight (see note)
2 tsp minced fresh thyme leaves
1/2 tsp pepper
3 tbsp red wine vinegar

Heat oil in Dutch oven over medium heat until just smoking. Add diced ham and cook until browned, about 3 minutes. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 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 hocks from pot. (If desired, let cool 5 minutes, then shred meat and add to soup.) Stir in thyme, pepper, and vinegar. Serve. Serves 6 to 8

Make Ahead: This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in 1/4 cup water at a time until the consistency is to your liking. Simmer the soup over medium-low heat until it's hot. Serve.

Soaking in a Hurry: When we need to soften beans in a hurry (or forget to start soaking them the night before), we use this shortcut method. Cover the beans with 3 inches of cold water in a medium saucepan. Bring to a boil, cover, and remove the pot from the heat. Let the beans stand for an hour, then drain them and cook as directed.