Navy Bean and Kurobuta Ham Soup
BY: Liz Moore
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1 Hour
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4 to 6 SERVINGS
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stove
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beginner
Ingredients
Navy Bean and Ham Soup
- 1 pound Snake River Farms Kurobuta ham, diced Buy Now
- 1 pound navy beans, soaked overnight
- 2 tablespoons unsalted butter
- 1 white onion, chopped
- 3 whole carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 bay leaves
- 3 tablespoons chicken base
- 8 cups water
- 3 sprigs fresh thyme – tied w/ butcher’s twine
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 2 tablespoons corn starch (optional)
Directions
1
In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.
5 minutes
2
Sauté the vegetables over medium-high heat for several minutes then add diced ham. Cook until ham becomes fragrant then add water, chicken base, thyme, pepper, garlic powder and presoaked navy beans.
10 minutes
3
Simmer on medium-low for 1 hour until beans are soft.
60 minutes
4
Adjust broth to taste with additional salt or pepper. If you desire a thicker consistency, mix cornstarch with a little bit of cold water to form a paste then stir into the soup and continue to cook until it thickens.
5 minutes
