Ham and Bean Soup

Ham and Bean Soup

Ingredients:

• 1 pound dried white beans (such as Great Northern or Navy beans)
• 1 meaty ham bone or 2 cups chopped ham
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 6-8 cups water or low-sodium chicken broth

Instructions:

1. Prepare Beans: Rinse the dried beans under cold water. Soak them overnight in a large pot of water, or use the quick soak method by boiling them for 2 minutes, then removing from heat and letting them soak for 1 hour. Drain and rinse the beans before using.
2. Cook Soup: In a large pot, add the soaked beans, ham bone or chopped ham, diced onion, minced garlic, diced carrots, diced celery, bay leaf, dried thyme, and water or chicken broth.
3. Simmer: Bring to a boil over high heat, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender. Stir occasionally and add more water or broth if needed.
4. Season: Remove the ham bone from the pot and let it cool slightly. Remove any meat from the bone, chop it, and return it to the soup. Discard the bay leaf. Season the soup with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and serve hot with a slice of cornbread.

Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil or melted butter

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet.
2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together the milk, eggs, and vegetable oil or melted butter.
4. Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Bake: Pour the batter into the prepared baking pan or skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Serve: Let the cornbread cool slightly before cutting into squares. Serve warm with the ham and bean soup.

Enjoy your comforting meal of ham and bean soup with homemade cornbread!

For more details, visit the full recipe

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