Ham and Bean Soup

• 총 시간: 2 hours

재료

2 tablespoons vegetable oil

1 pound ham steak, patted dry and diced

1 onion, chopped

3 carrot, peeled and chopped

2 celery rib, chopped

6 garlic clove, minced

4 cups low-sodium chicken broth

6 cups water

2 (12-ounce) smoked ham hock

1 pound dried navy beans, soaked overnight (see note)

2 teaspoons minced fresh thyme leaves

1/2 teaspoon pepper

1 tablespoon red wine vinegar

방향

Note: To speed up their cooking time, soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking.

Heat oil in Dutch oven over medium heat until just smoking. Add diced ham and cook until browned, about 3 minutes. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

Remove hocks from pot. (If desired, let cool 5 minutes, then shred meat and add to soup.) Stir in thyme, pepper, and vinegar. Serve.

Make Ahead: This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in 1/4 cup water at a time until the consistency is to your liking. Simmer the soup over medium-low heat until it's hot. Serve.

Soaking in a Hurry: When we need to soften beans in a hurry (or forget to start soaking them the night before), we use this shortcut method. Cover the beans with 3 inches of cold water in a medium saucepan. Bring to a boil, cover, and remove the pot from the heat. Let the beans stand for an hour, then drain them and cook as directed.