This homemade White Bean and Ham Soup is easy to make, and nutrient-rich. It's a source of fibre, folate, iron, and protein. I used leftover ham, and the other ingredients were ones I had on hand.
This soup freezes well and I froze a few portions for quick weekday meals in the coming months. After all, it's looking like a long, cold, snowy winter ahead, and what's more comforting than a bowl of warm, healthy, homemade soup!
Makes about 14 cups of soup, or 8 servings
1 lb dried navy beans
1 Tbsp oil
1 large onion, diced
2 cloves garlic, minced
1 large carrot, diced
2 celery stalk, diced
1 tsp dried sage or 1 Tbsp fresh sage, minced
4 cups low sodium beef broth
4 cups water
1 bay leaf
salt and pepper, to taste
4 oz lean ham, cubed
1. Soak the beans in cold water for at least 8 hours, or overnight. Drain and rinse well.
2. Heat the oil in a large soup pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic, carrots, celery, and sage and cook for about 5 minutes.
3. Add the beans, beef stock, water, bay leaf, salt and pepper, and bring to a boil.
4. Reduce heat to medium low, cover and cook until the beans begin to soften, about 1 hour.
5. Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened slightly.