Ham and Navy Bean Soup
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
- 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.
- 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.
- Cook on low for 8 hours.
- 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)