A tasty and speedy soup made with ham and navy beans, ideal for a cold evening. The shortcut approach simplifies things without compromising taste.
Ingredients: 1 lb navy beans, soaked overnight. 2 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 8 cups chicken broth. 1 lb ham, diced. 1 bay leaf. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic, diced onion, carrots, and celery. Saut the veggies until they become tender. Pour in the chicken broth, diced ham, bay leaf, and soaked navy beans. To taste, add salt and pepper for seasoning. After bringing to a boil, lower the heat and simmer. Simmer until beans are tender, about 1 to 1.5 hours. Take out and dispose of the bay leaf. Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 90 minutes
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