Navy Bean (Ham and Bean) Soup

Recipe by Chef Skie
READY IN: 3hrs
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put beans in a large saucepan and cover with 2 inches of cold water.
  • Bring to a boil, reduce heat, and summer for 5 minutes.
  • Remove from heat, cover, and let sit for 1 hour, then drain.
  • Tie herbs into a bundle or wrap in a square of cheesecloth.
  • In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
  • Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
  • Turn off heat, remove ham and allow to cool, then cut into cubes.
  • Remove herbs and discard.
  • Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
  • Stir puree and meat back into the remaining soup.
  • Season to taste with salt and pepper.
  • Put in bowls, top with a pat of butter, and serve.
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