Soups, Chilis and Stews

Ham and Bean Soup

Built around a leftover ham bone, which is the cheapest flavour in cooking. Soak the beans the night before and this costs almost nothing.

What goes in

• 1 lb dried navy beans, soaked overnight and drained
• 1 meaty ham bone, or 2 lb smoked ham hocks
• 2 cups cooked ham, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves · 1 tsp dried thyme · 1 tsp smoked paprika
• 1 tsp black pepper

Stir in at the end

• salt, to taste, at the very end

How to make it

1. Soak the dried beans in plenty of cold water overnight, then drain and rinse them.
2. Put the beans, ham bone, diced ham, carrots, celery, onion and garlic in the pot with the bay leaves, thyme, paprika and pepper.
3. Pour the broth over, making sure the beans are covered. Lid on.
4. Low 9 hours or high 5 hours, until the beans are completely soft.
5. Lift the bone out, pull any meat off it, and stir that back in. Discard the bone and the bay leaves.
6. Mash some of the beans against the side to thicken it. Now taste, and salt.