A humble, slow-simmered ham and bean soup from Mary April — dried beans soaked overnight, cooked low and slow with a ham bone, onion, celery, and carrots until thick and rich.
Ingredients
1 ham bone
1 bag dried beans
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
Salt and pepper to taste
Water to cover
Instructions
Wash and soak the dried beans overnight in cold water.
In the morning, drain and rinse the beans. Place in a large pot.
Add the ham bone and cover with water. Bring to a boil.
Reduce heat and let simmer.
Chop the onion, celery, and carrots and add to the pot.
Continue to simmer until beans are soft, about 3–4 hours or longer.
Remove ham bone, shred any remaining meat and return it to the pot.
Season with salt and pepper to taste and serve hot.
A complete meal: Hearty enough to serve as a main dish — pair with cornbread or crusty rolls and it’s a full dinner.
Low and slow: The longer it simmers the better — 3–4 hours minimum but all day is even better. The beans thicken the broth naturally as they break down.
Ham bone tip: Save the bone from a holiday ham and freeze it just for this soup. The marrow and collagen make the broth incredibly rich.
