Ellie Krieger’s Navy Bean Soup with Ham

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)

Ingredients

• 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

Directions

1. Pick over beans and discard any stones.
2. Soak beans in cold water for at least 8 hours. Drain and rinse well.
3. Heat oil in soup pot over medium-high heat.
4. Add onion and cook, stirring, until soft and translucent, about 4 minutes.
5. Add garlic and cook for 30 seconds.
6. Add carrot, celery, and sage and cook, stirring, until vegetables begin to soften, about 5 minutes.
7. Add beans, beef broth, water, bay leaf, salt, and black pepper and bring to boil.
8. Reduce heat to medium low, cover, and cook until beans have begun to soften, about 1 hour.
9. Add ham and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more.
10. Serve garnished with parsley.

Recipe from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger (John Wiley & Sons).