Le Navy Bean Soup
This is a Provencal prep of the American classic. Onion, carrot, celery and either a smoked ham bone or smoked hock and a few herbs and you’re in business!
1 large onion
3 large carrots
1 stalk celery
1 smoked ham bone with meat, or smoked pork hock
2 cups coarsely chopped ham
1 16 oz. bag Goya Foods navy beans
1 tbsp onion powder
2 Spice Jungle bay leaves
2 tbsp thyme
1 tbsp marjoram
2 tsp Colman’s dry mustard
1 tsp black pepper
2 tsp white pepper powder
4 tbs avocado oil, rice bran oil or other high-temp oil NOT Canola or Olive
Salt to taste
- Soak the beans overnight in enough water to cover them with an inch or so to clear. They expand quite a bit. After 8 hours, drain and set aside.
- Chop the ham for addition later. Cover and put in the refrigerator until needed.
- Chop the onions, carrots and celery in a food processor or med/fine with a knife.
- In a large stock pot, saute the onions, carrots and celery at med-high until translucent.
- Add in the ham bone and water. Return to a boil, add in the spices, and let simmer for 10 minutes.
- Add in the beans. Stir to integrate with the onion and carrot. Add water until the beans are covered. You will need to do this a time or two as you cook and the beans absorb.
- Bring to a boil. Simmer the beans for 3 hours on low heat. Add the chopped ham and remove the ham bone or hock. Continue cooking for another hour, or until the beans are tender but a bit al dente, firm to the bite. They continue to swell up as they sit refrigerated, so less is more.
You may need to add water one or more times to keep the soup, well, soup.
For the dye-in-the-wool mushy bean fan, just cook longer, but keeping them a bit crisp improves their nutrition in terms of fiber substantially.
- Remove the bay leaves and serve. Dole out into smaller containers so you can freeze and have for small meals later!