Ham and Navy Bean Soup

By Category: RecipesTags: ,

Ingredients

  • 1 Tbsp olive oil
  • 1 small red onion, diced
  • 3 to 4 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 tsp minced garlic
  • 1 pound dry navy beans
  • 1 pound diced ham
  • 1 pound gold potatoes, cut into 1/2-inch pieces
  • 4 cups unsalted vegetable stock
  • 2 cups water
  • 2 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1 bundle of fresh thyme
  • 1 bay leaf
  • 1 Tbsp red wine vinegar
  • 1 cup peas

Directions

  1. Heat the olive oil In a skillet over medium heat. Once the oil is hot add the onion and cook for 3 minutes. Add the carrots and celery, continuing to cook while stirring for 2 more minutes. Add the garlic and cook for an additional 30 seconds.
  2. Rinse and drain the beans and add to slow cooker. Add the vegetables, ham, potatoes, vegetable stock, water, salt, paprika, chili powder, black pepper, thyme and bay leaf.
  3. Cook on low for 8 hours.
  4. Once the soup is cooked, remove and discard the bundle of thyme and bay leaf. Stir in the red wine vinegar and peas.

Servings: 6
Calories per Serving: 440 kCal (Protein: 29g, Carbohydrate: 82g, Fat: 9g)