Ham and Bean Soup

Name: Ham and Bean Soup
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, vegetable oil; 1 pound, ham steak, patted dry and diced; 1 , onion, chopped; 3 , carrots, peeled and chopped; 2 , celery ribs, chopped; 6 , garlic cloves, minced; 4 cups, low-sodium chicken broth; 6 cups, water; 2 (12-ounce), smoked ham hocks; 1 pound, dried navy beans, soaked overnight (see note); 2 teaspoons, minced fresh thyme leaves; 1/2 teaspoon, pepper; 1 tablespoon, red wine vinegar

66 comments

Appears in Cook's Country December/January 2008

This recipe is the perfect example of making something from almost nothing, but we wanted a heartier version with serious chunks of ham-something we could serve as a main course for dinner.

SERVES6 to 8

TIME2 hours

WHY THIS RECIPE WORKS

The simplest ham and bean soup recipes are nothing more than dried beans and ham hocks simmered in water until the beans are tender and the ham has transformed the water into a smoky broth. A stray carrot or onion provides a bit more flavor...

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