Ham and Bean Soup

Dear Reader-

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?

No?

Well go on now and I’ll wait 

***

Confession time.

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.

Spinach? 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.

Ahem.

***

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 6 oz Ham – chopped

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.

Perfection.

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! 😉

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Ham and Bean Soup

A delicious and simple Ham and Bean Soup from Gooseberry Patch's 101 Farmhouse Favorites

Prep Time1 hour hr

Cook Time1 hour hr 15 minutes mins

Servings: 4

Calories: 173kcal

Author: Cris

Ingredients

• 1 Cup Dried Navy Beans
• 8 Cups Water- Divided
• 1/2 Cup Celery- Chopped
• 2/3 Cups Carrots - Chopped
• 1 Cup Onion- Chopped
• 6 oz. Ham- Chopped
• 1 tsp Bouillon or Soup Base
• 1 tsp Dried Thyme
• 2 Bay Leaves
• Pepper to taste

Instructions

• Bring beans and 4 cups of water to a boil.
• Reduce heat and simmer uncovered for 2 minutes.
• Remove from heat, cover and soak for 1 hour.
• Drain and rinse.
• Add remaining water and ingredients.
• Bring to a boil then reduce heat to a simmer and cook for 1 1/4 hours covered.
• Remove bay leaves. Stir well- mashing some beans to thicken soup.

Notes

Calories
173
Total Fat
2.5g
Sat. Fat
0.1g
Cholest.
22.6mg
Sodium
804.1mg
Carb.
28g
Fiber
10.5g
Sugars
5.2g
Protein
16.5g

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