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Homestyle Ham and Bean Soup

Is there anything better on a freezing cold day than a delicious bowl of homemade soup? I mean, really! It's the ultimate comfort food. When I was a kid, my favorite non- homemade soup was Campbell's French Canadian Pea soup. This ham and bean soup reminds me of that. It tastes great the first day and even better the second and third day. I love to make a big pot of homemade soup and have it for lunch all week long.







Homestyle Ham and Bean Soup

8 -9 cups water
1 lb. dried navy beans, soaked in water overnight
1 large ham bone
1 med. onion, finely diced
4 carrots, peeled and diced
2 stalks celery, finely diced
1 large russet potato, peeled and diced
1 bay leaf
pinch of thyme
3 cloves garlic, minced
chicken stock concentrate, I use Better than Bouillon
leftover diced ham
1 Tbsp. apple cider vinegar, optional
salt and pepper, to taste

In a large pot add water, ham bone, soaked and drained beans, onion, carrots, celery, potato, bay leaf, thyme and garlic. Bring to a boil. Cover and reduce heat to low. Simmer 2 1/2 to 3 hours or until beans are very tender. Remove ham bone and bay leaf. To make a thicker soup coarsely mash the beans with a potato masher or with a quick pass through with an immersion blender ( you don't want to completely puree the soup). Add diced ham. Add chicken concentrate, to taste. I like to add about a tablespoon of apple cider vinegar to bean soups as I find it cuts the starchiness and adds a deeper flavor.  Cook for an additional 30 minutes. Season with salt and pepper, to taste.








Tags: Ham, Beans, Soup

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