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.
