Description
A hearty and comforting classic ham and bean soup made with diced ham hocks, perfect for chilly days.
Ingredients
Scale
- 1 lb dried navy beans
- 2 diced ham hocks
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Rinse and soak the navy beans overnight in water.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for an additional minute.
- Drain the beans and add them to the pot along with the ham hocks, chicken broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
- Remove the ham hocks, shred the meat, and return it to the soup.
- Season with salt and pepper to taste before serving.
Notes
- For a thicker soup, mash some of the beans against the side of the pot.
- This soup can be made in a slow cooker; just adjust the cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg