Photo by Quentin Bacon
My husband hails from Michigan where the winters are long and cold. But the genuine warmth of the people there and their home-cooking keep you feeling cozy no matter the weather. This easy, but incredibly flavorful, bean soup is my take on one of his childhood favorites. It has chunks of pork in every spoonful, just as he likes, but I’ve made it even healthier by using lean ham and less salt.
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
½ teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed
¼ cup chopped fresh parsley leaves
Pick over the beans and discard any stones. Soak the beans in cold water for at least 8 hours. Drain and rinse well.
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.
Makes 8 servings
Serving size: 1 ¾ cup
Per Serving: Calories 250; Total Fat 4 g; (Sat Fat 1 g, Mono Fat 2.01 g, Poly Fat .97 g) ; Protein 16 g; Carb 38 g; Fiber 15 g; Cholesterol 5 mg; Sodium 530 mg
Excellent Source of: Folate, Fiber, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Thiamin, Vitamin A, Vitamin K
Good Source of: Calcium, Copper, Niacin, Riboflavin, Vitamin B6, Vitamin C, Zinc
Copyright 2016 Ellie Krieger All Rights Reserved