INGREDIENTS:
- 1 lb dry beans (pinto, navy, or a mix of your choice)
- 1-2 cups ham, diced or 1-2 smoked sausage links, sliced
- 1 large onion, chopped
- 2-3 carrots, sliced
- 2-3 celery stalks, chopped
- 4-6 cups chicken or vegetable broth
- 2-3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
INSTRUCTIONS:
- Soak the beans: If using dry beans, soak them overnight in water or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour.
- Cook the beans: Drain and rinse the soaked beans. In a large pot, add the beans and cover with fresh water. Bring to a boil, reduce the heat, and simmer until the beans are tender (about 1-2 hours depending on the bean type). Drain and set aside.
- Sauté the vegetables: In the same pot, heat a little oil over medium heat. Add the chopped onions, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Combine ingredients: Add the diced ham or sliced sausage to the pot with the sautéed vegetables. Stir to combine. Add the cooked beans, bay leaf, thyme (if using), and enough broth to cover the beans by about an inch.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes to allow the flavors to meld together.
- Season: Taste the soup and season with salt and pepper as needed. Remove the bay leaf.
- Serve: Ladle the soup into bowls and garnish with fresh parsley.
- Enjoy: Serve hot, possibly with some crusty bread or cornbread on the side.
This soup is perfect for a cold day and is easy to make in large batches. It also freezes well for future meals. If this matches the soup you were looking for, I hope you enjoy making it!
Nutrition Facts (Per Serving):
- Calories: 280-320 kcal
- Protein: 20-25g
- Fat: 5-10g
- Saturated Fat: 2-4g
- Carbohydrates: 35-40g
- Fiber: 10-12g
- Sugars: 3-5g
- Cholesterol: 25-40mg
- Sodium: 900-1200mg (varies based on the broth and ham used)
- Potassium: 700-900mg
- Vitamin A: 40-50% of the Daily Value (DV)
- Vitamin C: 10-15% of the DV
- Calcium: 8-12% of the DV
- Iron: 15-20% of the DV
Notes:
- Protein content is primarily from the beans and ham.
- Fat content will vary depending on the type and amount of ham or sausage used.
- Carbohydrates mainly come from the beans and vegetables.
- Fiber is high due to the beans.
- Sodium can be controlled by using a low-sodium broth and less salty ham.
This is a general estimation and can vary based on the specific ingredients and portion sizes used. If you want more precise nutritional information, I can assist in calculating it based on the specific brands and quantities you use.