Navy Bean Soup

Ingredients

• 3 15oz. cans of Navy Beans rinsed


• 2 tablespoons olive oil


• 1 cup chopped onion


• 1 cup chopped celery


• 1/2 cup finely grated carrots


• 4 cloves of minced garlic


• 2 bay leaves


• 1 1/2 tsps kosher salt


• 3 cups ckicken broth or stock


• 4 cup of water


• 1/2 teaspoon fresh ground black pepper


• 1/4 teaspoon celery salt


• 1/2 teaspoon cayenne pepper


• 2 cups of diced ham steak


• 1/2 teaspoon fresh thyme


• 1/2 teaspoon dried oregano


• 1 teaspoon dried parsley


• 1 teaspoon of fresh rosemary minced

Navy Bean Soup

Directions

In large stock pot on medium high heat add 2 tsp of olive oil. Add diced ham, onion, celery, grated carrot and garlic. Cook till onions become clear. Add chicken broth, water and and bring to a boil.

Add beans , salt, pepper, celery salt, cayenne pepper, thyme, oregano, parsley, rosemary and bay leaves. Simmer on medium heat for about an hour.

Remove 2 cups of bean soup from pot and puree in blender (or if you have an immersion blender, blend in the pot for a minute or so until soup takes on a creamy consistency). Return puree to soup to thicken. Let soup simmer on low until ready to serve.

As is the case for most one pot meals, this soup recipe is even better the next day so feel free to plan ahead and make in advance!

*Chef's note: Since I am not using smoked ham hocks to flavor the soup, I sometimes use a dash of liquid smoke to give the soup a delicious smokey flavor.