Kath_
Tasty Apprentice




Hey soup enthusiasts! Craving something warm and cozy? This Ham and Bean Soup is the perfect comfort food for chilly days. Loaded with hearty beans, savory ham, and flavorful broth, it's sure to warm your soul. Let’s get simmering!


- 1 pound dried navy beans, rinsed and sorted
- 1 ham hock or 1 cup diced ham
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
- In a large pot or Dutch oven, combine the navy beans, ham hock or diced ham, chopped onion, diced carrots, diced celery, minced garlic, chicken or vegetable broth, bay leaves, and dried thyme.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
- If using a ham hock, remove it from the pot, shred the meat, and discard the bone and any excess fat. Return the shredded ham to the soup.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley if desired.

