I hate being cold. I also am not a fan of a grumbly belly.
That is why I love this Ham and Bean Soup from Gooseberry Patch’s new 101 Farmhouse Favorites.
Psst… have you entered to win a copy yet?
Well go on now and I’ll wait
I have failed at making beans from dry beans. Many. Times.
I always get the soaking/cook times off and they never turn out the way I want them to.
Enter this SUPER easy recipe that even kicks things up a nutritional notch by adding in some veggies and I knew I had a winner on my hands.
Right away I realize where I have went wrong so many times before. This recipe is four large servings and it only calls for one cup of dry navy beans.
You start by taking the 1 cup of beans and adding 4 cups of water and bringing it to a boil.
Reduce heat and simmer for 2 minutes uncovered.
Remove from heat and cover- letting stand for 1 hour.
Meanwhile on a cutting board near you… chop up about 1/2 cup of celery…
1 White Onion…
And 2/3 Cup Petite Baby Carrots… that is unless the Veggie Apocalypse has hit your local store like it has mine…
Petite Baby Carrots? Nope.
Kale in a bag? Nope.
Lo0se Leaf Kale? Nope.
Switching stores after two different trips on two different weeks? Yep.
All rants aside… we need to get back to our soup… I mean the beans are done soaking now.
Drain your beans and rinse them well.
Now add the remaining water back in…
Add 1 tsp Chicken Soup Base or Bouillon to the water.
Add all your veggies in and 1 tsp. dried thyme, 2 bay leaves and pepper to taste.
Bring to a boil.
Reduce heat to a simmer.
Simmer covered for 1 1/4 hours or until beans are tender.
Remove bay leaves and stir well– smashing some beans to thicken soup.
I will use this every. single. time. I am cravin’ me some GOODe old fashion ham and beans.
Mmm… and this protein packed dish is low calorie enough that you can pass me a piece of corn bread… Mommy score!
Affiliate links were used in this post.