Ingredients
- 2 cups dried navy beans, 1 pound
- 8 cups of water or broth, canned or with bullion
- 1-1/2 to 2 cups chopped ham; meaty ham bone or bacon can be used
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced or chopped carrots
- 1 tsp. minced garlic
- 1 bay leaf
- 1-1/2 tsp. Italian blend seasoning
- 1/2 stick of butter, 4 Tabs.
- salt and pepper to taste
- optional: splash of vinegar for serving
Preparation
Step 1
Soak beans overnight covered in water. Drain and discard water. In a large soup pot, add all above ingredients, except butter, with drained beans. Bring to a boil, then cover, turn down and simmer until beans are tender, occasionally stirring, about 2 hours. If using a ham bone, take out, cool, and remove meat. Chop meat and return to the soup.
To thicken soup, take 2 cups of beans with liquid and puree in a blender or pulse with an immersion wand for a few seconds. Add blended soup back into pot and stir to thicken. I put the wand right in the pot for a few pulses. (A potato masher will do; after all, that's what moms used in the old days!)
Add butter and stir until melted. Remove bay leaf. Season with salt and pepper to taste. Serve with a splash of vinegar and/or garnish with a sprinkling of parsley or chives. This soup freezes well.
Pressure Cooker Method: Put all ingredients, including dry beans, in pressure cooker and cook for 15-20 minutes according to manufactures directions. Puree and finish recipe as directed above.
Makes about 4 quarts. 16 servings.