White Bean and Ham Soup

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 white onion, diced
• 2 carrots, finely diced
• 2 ribs celery, finely diced
• Salt & black pepper (to taste)
• ¾ to 1 lb Black Forest ham steak, diced
• 6 garlic cloves, pressed
• 2 tsp herbes de Provence
• 5 cans (15 oz each) navy beans, drained & rinsed
• 8 cups chicken stock
• ¾ tsp natural liquid smoke (optional)
• 1 tbsp parsley, chopped

Preparation:

1. Prep: Gather and organize all ingredients.
2. Sauté: In a large pot, melt butter with olive oil over medium-high heat. Add onion, carrots, and celery. Sauté with salt & pepper for 3-4 minutes, until softened.
3. Ham & Garlic: Add diced ham, cooking for a couple minutes. Stir in garlic and herbes de Provence until fragrant.
4. Beans & Stock: Add beans, chicken stock, and liquid smoke. Bring to a simmer, cover, and cook gently for 30 minutes.
5. Finish: Stir in parsley, check seasoning. Ladle into bowls, drizzle with olive oil if desired, and serve with crusty bread! 🥖

Pro Tips:

• Black Forest Ham: Opt for a thick-cut ham steak for a mildly smoky flavor. Even deli ham works!
• Navy Beans: These smaller beans add creaminess as they cook.
• Liquid Smoke: Optional, but it adds a deep, savory note.

Enjoy this hearty bowl of warmth!