I hate being cold. I also am not a fan of a grumbly belly.
That is why I love this Ham and Bean Soup from Gooseberry Patch’s new 101 Farmhouse Favorites.
Psst… have you entered to win a copy yet?
Well go on now and I’ll wait
I have failed at making beans from dry beans. Many. Times.
I always get the soaking/cook times off and they never turn out the way I want them to.
Enter this SUPER easy recipe that even kicks things up a nutritional notch by adding in some veggies and I knew I had a winner on my hands.
Right away I realize where I have went wrong so many times before. This recipe is four large servings and it only calls for one cup of dry navy beans.
You start by taking the 1 cup of beans and adding 4 cups of water and bringing it to a boil.
Reduce heat and simmer for 2 minutes uncovered.
Remove from heat and cover- letting stand for 1 hour.
Meanwhile on a cutting board near you… chop up about 1/2 cup of celery…
1 White Onion…
And 2/3 Cup Petite Baby Carrots… that is unless the Veggie Apocalypse has hit your local store like it has mine…
Petite Baby Carrots? Nope.
Kale in a bag? Nope.
Lo0se Leaf Kale? Nope.
Switching stores after two different trips on two different weeks? Yep.
All rants aside… we need to get back to our soup… I mean the beans are done soaking now.
Drain your beans and rinse them well.
Now add the remaining water back in…
Add 1 tsp Chicken Soup Base or Bouillon to the water.
Add all your veggies in and 1 tsp. dried thyme, 2 bay leaves and pepper to taste.
Bring to a boil.
Reduce heat to a simmer.
Simmer covered for 1 1/4 hours or until beans are tender.
Remove bay leaves and stir well– smashing some beans to thicken soup.
I will use this every. single. time. I am cravin’ me some GOODe old fashion ham and beans.
Mmm… and this protein packed dish is low calorie enough that you can pass me a piece of corn bread… Mommy score! 😉
Ham and Bean Soup
- 1 Cup Dried Navy Beans
- 8 Cups Water- Divided
- 1/2 Cup Celery- Chopped
- 2/3 Cups Carrots - Chopped
- 1 Cup Onion- Chopped
- 6 oz. Ham- Chopped
- 1 tsp Bouillon or Soup Base
- 1 tsp Dried Thyme
- 2 Bay Leaves
- Pepper to taste
- Bring beans and 4 cups of water to a boil.
- Reduce heat and simmer uncovered for 2 minutes.
- Remove from heat, cover and soak for 1 hour.
- Drain and rinse.
- Add remaining water and ingredients.
- Bring to a boil then reduce heat to a simmer and cook for 1 1/4 hours covered.
- Remove bay leaves. Stir well- mashing some beans to thicken soup.
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I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions.Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:)So come on in and sit a spell.