Hearty Ham and Bean SoupPrep Time: 15 minutesCook Time: 2–2½ hours (or 35–40 minutes with canned beans)Servings: 6–8Ingredients1 lb (450 g) dried Great Northern or navy beans, soaked overnight (or 3 cans, drained and rinsed)2 tbsp olive oil or butter1 medium onion, diced2 carrots, diced2 celery stalks, diced3 cloves garlic, minced1 smoked ham hock or 2 cups diced cooked ham6 cups chicken broth2 cups water2 bay leaves1 tsp dried thyme½ tsp black pepper½ tsp smoked paprika (optional)Salt, to taste2 tbsp chopped fresh parsleyInstructionsIf Using Dried BeansSoak the beans overnight, then drain and rinse.Heat the oil in a large soup pot over medium heat.Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.Stir in the garlic and cook for 1 minute.Add the beans, ham hock (or diced ham), chicken broth, water, bay leaves, thyme, pepper, and paprika.Bring to a boil, then reduce to a gentle simmer.Cover and cook for 2–2½ hours, or until the beans are tender.If using a ham hock, remove it, shred the meat, discard the bone, and return the meat to the soup.Taste and add salt if needed.Stir in the parsley and serve hot.If Using Canned BeansFollow the same steps, but use canned beans.Simmer for 30–40 minutes instead of 2 hours.Optional Add-Ins1 diced potato1 cup chopped kale or spinachA splash of lemon juice before servingRed pepper flakes for a little heatServing SuggestionsServe with:Crusty bread or cornbreadButtered biscuitsA simple green saladTip: This soup tastes even better the next day and freezes well for up to 3 months.
