My husband grew up in Michigan where long, cold winters mean warm, home-cooked meals are a must. This classic comfort soup combo of beans and ham is my take on one of his childhood favorites that will fulfill and warm you in every way; it’s healthy too!
Navy Bean Soup with Ham
(Makes 8 servings)
- 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
- 1 teaspoon freshly ground black pepper
- 4 ounces lean ham steak, cubed
- 1 cup chopped fresh parsley leaves
- Pick over beans and discard any stones.
- Soak beans in cold water for at least 8 hours. Drain and rinse well.
- Heat oil in soup pot over medium-high heat.
- Add onion and cook, stirring, until soft and translucent, about 4 minutes.
- Add garlic and cook for 30 seconds.
- Add carrot, celery, and sage and cook, stirring, until vegetables begin to soften, about 5 minutes.
- Add beans, beef broth, water, bay leaf, salt, and black pepper and bring to boil.
- Reduce heat to medium low, cover, and cook until beans have begun to soften, about 1 hour.
- Add ham and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more.
- Serve garnished with parsley.
Total fat: 4g
Recipe from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger (John Wiley & Sons).
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now