Bean Soup

Servings: 5 – 6

 

 

Ingredients:

 

1½ cups, sorted and rinsed dried Navy Beans, Cannelli, white beans, or a combination (or 4½ cups cooked beans, drained and rinsed)

 

1 meaty ham bone, or smoked ham hock

 

6 cups Cold Water

 

2 cups large dice ham

 

2 cups medium dice sweet onion

 

¼ teaspoon salt

 

1 cup small dice celery

 

1 teaspoon peeled, minced and smashed garlic

 

1 teaspoon Fresh Thyme leaves, or ¼ teaspoon dried thyme

 

½ teaspoon Black Pepper

 

2 cups peeled and large dice carrot

 

Pinch to 1/8 teaspoon red pepper flakes (optional)

 

 

Garnishes:

 

Apple cider vinegar

 

Red wine vinegar

 

Catsup

 

 

Sides:

 

Sopping bread

 

Garlic bread

 

Biskit

 

Crackers

 

 

Process:

 

Soak dried beans overnight in 8 cups cold water. If necessary, place a plate that is slightly smaller than the opening of the bowl on top to weigh down the beans so they stay covered with water.

 

Place ham bone in 6 cups cold water in a stock pot. Bring to a simmer and simmer for 2 hours. Remove bone and allow to cool. Remove all of the meat and reserve.

 

Return the bone, marrow, and any fat or gristle to the stock pot.

 

Simmer for 22 more hours.

 

Cut or shred the reserved meat into bite-size pieces and reserve, covered, in the icebox.

 

Strain stock. Discard solids.

 

Place stock in ice box overnight.

 

The next day, remove any fat that has risen to the top. .

 

Drain beans and discard liquid.

 

Heat a 4-quart soup pot over medium-high heat. When hot, add 1 teaspoon grapeseed oil. Swirl to cover the bottom of the pot.

 

Add onions and celery. Sprinkle with salt. Saute until tender, stirring as needed. Do not brown.

 

Add soaked beans, thyme, minced and smashed garlic, salt, pepper, red pepper flakes, if chosen and 6 cups of broth to the pot.

 

Simmer 2 hours covered with a loose-fitting lid. If necessary, add additional broth as needed to keep the broth slightly above the beans so they properly cook.

 

Thirty minutes before serving, add the carrots and simmer.

 

Test beans to be certain they have cooked completely. If necessary, continue to simmer until done.

 

Plate or place in a tureen and serve with chosen garnish(es) and sides.