Ham and Bean Soup

Yield: 8 8 servings (approx. 1.5 cups per serving)

Ingredients

8 8 servings (approx. 1.5 cups per serving)

2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 small yellow onion, diced
2 cups ham, diced. (equal to two 8 oz. ham steaks.)
2 cups carrots, diced
2 cloves garlic, minced
4 cups chicken broth
4 cups water
1 ham bone, see notes for alternatives
1 lb. dried Navy beans, rinsed
2 teaspoons onion powder
1 bay leaf
2 sprigs thyme

Instructions

Rinse the beans under cold water.
Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
Cook for 5 minutes, until soft and translucent.
Add the carrots, diced ham and the garlic and cook for 1 minute.
Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme.
Bring to a boil, then reduce to a simmer.
Simmer with the lid partially cracked for 3+ hours, or until it's thickened to your desired consistency.
The longer it simmers, the thicker it will become and the softer the beans will get.
Stir occasionally as the beans will settle to the bottom of the pot.
(PRO Tip: Consider adding the carrots during the last 40-45 minutes of cooking for a firmer consistency.)
Remove the ham bone/hock, the bay leaves, and thyme stems.
Serve and enjoy!
*Add a little additional water or broth if the soup ends up thicker than you’d like.
Note: Crock Pots can vary greatly in terms of heat.
Refrain from opening the lid during cooking to ensure the beans have enough heat to cook down in a sufficient amount of time.
Note that high altitudes also require more cooking time.
Rinse the navy beans under cold water.
Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
Cook on high for 6+ hours.
It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
Remove the ham bone/hock, the bay leaves, and thyme stems and serve!
Rinse the navy beans under cold water.
Add the olive oil and butter to the Instant Pot and hit the “Sautee” button.
Add the onions and cook until soft and translucent, about 5 minutes.
Add the diced ham and the garlic and cook for 1 minute.
Add the remaining ingredients and secure the lid.
Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
Set the timer to 45 minutes.
The Instant Pot will take some time to get up to pressure.
Once finished, let 10 minutes pass before you trigger the quick release valve.
This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Nutrition

Per serving

Calories	326
Fat	9
Saturated fat	3
Trans fat	0
Unsaturated fat	6
Cholesterol	45
Sodium	640
Carbohydrates	40
Fiber	14
Sugar	4
Protein	22