NAVY BEAN SOUP WITH HAM

By mommumma

Ingredients

• 1 pound dried navy beans
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot diced
• 2 ribs celery, diced
• 1 tablespoon crumbled fresh sage
• 4 cups low-sodium beef broth
• 4 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 oz. lean ham steak, cubed
• 1/4 cup chopped fresh parsley leaves

Preparation

Step 1

Heat the oil in a soup pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook an additional 30 seconds. Add the carrots, celery and sage and cook until the vegetables begin to soften, about 5 minutes. Add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and cook until the beans have begun to soften, about 1 hour. Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened. Serve garnished with parsley.