Ham and Bean Soup

Ingredients

• 1 pound dried navy beans or Great Northern beans
• 8 cups chicken broth or water
• 1 ham bone or 2 cups diced cooked ham
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• Salt, to taste (add near the end, especially if using a ham bone)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Soak the Beans (Recommended)

• Rinse and sort the beans.
• Soak overnight in cold water, then drain.
• Quick soak: Boil beans in water for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain.

2. Air Fry the Vegetables

1. Preheat the air fryer to 375°F (190°C).
2. Toss the onion, carrots, celery, and garlic with the olive oil.
3. Air fry for 8–10 minutes, shaking halfway through, until lightly browned.

3. Cook the Soup

1. In a large soup pot or Dutch oven, combine:
   • Soaked beans
   • Broth or water
   • Ham bone (or diced ham)
   • Air-fried vegetables
   • Bay leaf
   • Thyme
   • Black pepper
   • Smoked paprika (if using)
2. Bring to a boil, then reduce to a gentle simmer.
3. Cover and cook for 1½–2 hours, or until the beans are tender.
4. Remove the ham bone. Shred any meat from the bone and return it to the soup.
5. Discard the bay leaf.
6. Taste and add salt if needed.

Slow Cooker Option

• Add all ingredients to a slow cooker.
• Cook on Low for 8–10 hours or High for 4–5 hours.
• Remove the ham bone, shred the meat, and return it to the soup before serving.

Serving Suggestions

Serve with:

• Warm cornbread
• Crusty bread or dinner rolls
• A side salad
• Cracked black pepper or fresh parsley on top