I didn't pre-soak my beans, if that's what you normally do, please go right ahead.
They would probably cook a little faster that way.
Ham, Navy Bean and Tomato Soup
1 1/2 C dried navy beans, sorted and rinsed
*4 1/2 C water
*1 bone-in ham steak
1 bay leaf
3 Tblsp dried minced onion
2 large stalks celery, sliced
2 large cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dry mustard powder
1/2 tsp chili powder
1/2 tsp paprika
1 tsp dried parsley or big handful fresh parsley chopped
1 (14.5 oz) can petite diced tomatoes with juice
1 Tblsp tomato paste
2 Tblsp molasses
1 tsp Chicken Better Than Bouillon-optional
Fresh ground black pepper
- Place beans, water, ham, bay leaf and onion in a large pot. Bring to boil and immediately reduce to a very light simmer with the lid barely skewed. Simmer at barely a bubble for one hour.
- Add celery, garlic, thyme, mustard, chili powder, paprika and parsley. Continue to very lightly simmer for about 50 more minutes.
- Take the bone/meat out and cube/shred the meat, returning it to the pot. Discard the bone.
- When beans are just about soft add tomatoes, paste, molasses, pepper and taste it. If it's not too salty add the tsp of bouillon, if it's salty enough leave it out. Simmer for another 15 minutes or until the beans are tender.
*Often I'll make ham stock with the ham bone right after Christmas and freeze it to use later. Simply sub the stock for the water if you have it. You can add any leftover frozen ham meat too.
What's Cookin' Wednesday
Full Plate Thursday