1930s Ham & Bean Soup

Name: 1930s Ham & Bean Soup
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 10
Ingredients: 3 cups dried navy beans; 1 (14.5-ounce) can diced tomatoes, undrained; 1 large onion, chopped; 1 meaty ham hock or 1 cup cooked ham, diced; 2 cups chicken broth; 2 1/2 cups water, plus more, to taste; salt, to taste; pepper to taste; fresh parsley, minced, to taste

Pork Stove-Top Gastro-Pub

Time: 6 hours

Yield: 10 servings

About

Step back in time and savor the flavors of the past with this comforting and hearty 1930s Ham & Bean Soup. Loaded with creamy navy beans, tender chunks of ham, and fresh vegetables, this soup is perfect for chilly nights or a cozy lunch. The recipe is easy to follow and makes a large pot, which is great for feeding the whole family or for having lots of leftovers. Serve 1930s Ham & Bean Soup with crusty bread and a side salad for a complete and satisfying meal that will warm you up from the inside out.

Ingredients

3 cups dried navy beans
1 (14.5-ounce) can diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup cooked ham, diced
2 cups chicken broth
2 1/2 cups water, plus more, to taste
salt, to taste
pepper to taste
fresh parsley, minced, to taste

Directions

Step 1 -Rinse and sort the beans. Soak the beans according to the package directions.

Step 2 -Drain and rinse the beans.

Step 3 -In a Dutch oven, combine the beans, the tomatoes, the onion, the ham hock, the broth, the water, the salt, and the pepper and bring to a boil.

Step 4 -Reduce the heat, cover the Dutch oven, and simmer the soup until the beans are tender, about 1 hour 30 minutes. Add more water to the soup if needed.

Step 5 -Transfer the ham hock from the soup and let it stand until it is cool enough to handle.

Step 6 -Transfer the meat from the ham hock and cut it into bite-sized pieces.

Step 7 -Return the ham to the soup and cook until it is heated through.

Step 8 -Garnish the soup with the parsley.

Step 9 -Serve.

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