This classic dish is a staple in many households, particularly in Southern cooking, where hearty meals are cherished. The combination of tender beans and savory ham creates a rich and flavorful soup that not only warms the body but also feeds the soul.
Ingredients
Scale:
1 pound dried navy beans
1 teaspoon dried thyme
1 teaspoon black pepper
2 bay leaves
8 cups chicken broth
1 cup chopped onion
2 cloves garlic, minced
2 cups diced ham
Chopped fresh parsley for garnish (optional)
Crusty bread for serving (optional)
Instructions
Rinse the dried beans under cold water and remove any debris. Soak them overnight in a large bowl of water or use the quick soak method by boiling them for 2 minutes and letting them sit for an hour. Drain and set aside.
In a large stockpot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté for about 5 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the soaked beans, diced ham, thyme, black pepper, and bay leaves to the pot. Pour in the chicken broth, ensuring the broth covers the beans by about an inch.
Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
Once the beans are tender, taste and adjust seasoning if necessary. If the soup is too thick, add a bit more broth or water.
Ladle the soup into bowls, garnishing with fresh parsley if desired, and serve hot with crusty bread.
