Description
A hearty and flavorful ham and bean soup with a smoky broth, perfect for a comforting meal.
Ingredients
Scale
- 1 lb dried navy beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 smoked ham hock
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse and soak the navy beans overnight in water.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic and cook for an additional minute.
- Stir in the soaked beans, ham hock, chicken broth, smoked paprika, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until beans are tender.
- Remove the ham hock, shred the meat, and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
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: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg