Ham and Bean Soup

Ingredients

• 1 pound dried white beans (like Navy or Great Northern beans) ((see notes for canned beans))
• 3 tablespoons extra virgin olive oil
• 1 small onion ((diced))
• 2 carrots ((diced))
• 2-3 ribs celery ((diced))
• 3 cloves garlic ((minced))
• 4 cups low-sodium chicken stock
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups chopped ham
• 1/2 teaspoon salt ((to taste))
• 1/2 teaspoon black pepper ((to taste))

Instructions

1. 1

   Add the dried beans to a large bowl, cover with 2 inches of water, and let them soak for at least 3 hours (ideally overnight).

2. 2

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 4-5 minutes until soft. Add the garlic and cook for 1 more minute.

3. 3

   Pour in the chicken stock, then add the tomato paste, bay leaf, thyme, 2 cups of water, and soaked beans. Bring everything to a boil over high heat, then reduce to a simmer.

4. 4

   Cook for 45-60 minutes. Stir occasionally to prevent the beans from sticking to the bottom.

5. 5

   Stir in the ham and cook for another 10 minutes. Taste the soup and add salt and black pepper as needed (I find ham to be very salty so I usually only add a little bit of salt). Serve hot and enjoy!