Navy Bean Soup with Ham - Ellie Krieger
The navy bean, haricot or pearl haricot bean.
Makes 8 servings
Serving size: 1 ¾ cup
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large carrot diced
2 ribs celery, diced
1 tablespoon crumbled fresh sage
4 cups low-sodium beef broth
4 cups water
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed
¼ cup chopped fresh parsley leaves
Pick over the beans and discard any stones.
Soak the beans in cold water for at least 8 hours.
Drain and rinse well.
Heat the oil in a soup pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook an additional 30 seconds.
Add the carrots, celery and sage and cook until the vegetables begin to soften, about 5 minutes.
Add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil.
Reduce the heat to medium-low, cover and cook until the beans have begun to soften, about 1 hour.
Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened.
Serve garnished with parsley.