💫💫Ham and Bean Soup💫💫

🔪 Instructions

1. Soak the beans (optional but helps with cooking):
   • Rinse beans and soak overnight in water. Drain before using.
   • Quick soak method: Boil beans for 2 minutes, remove from heat, cover, and let sit 1 hour, then drain.
2. Sauté aromatics:
   • In a large soup pot or Dutch oven, heat a little oil.
   • Add onion, carrots, and celery; sauté until softened, about 5 minutes.
   • Stir in garlic and cook 1 more minute.
3. Simmer:
   • Add soaked beans, ham bone (or ham), broth, bay leaves, and thyme.
   • Bring to a boil, then reduce to a gentle simmer.
   • Cook uncovered for 2–3 hours, stirring occasionally, until beans are tender and soup is thickened. Add more broth or water if needed.
4. Finish:
   • Remove ham bone, shred meat, and return it to the pot.
   • Taste and season with salt, pepper, and a splash of vinegar or lemon juice to brighten.
5. Serve:
   • Ladle into bowls, serve with cornbread, biscuits, or crusty bread for dipping.

---

💫 Tips for the best flavor:

• A ham bone adds depth, but diced ham works too.
• For creamier soup, mash a few beans against the pot near the end of cooking.
• Add a pinch of red pepper flakes for gentle heat.

---

Would you like me to also give you a slow cooker version (set-it-and-forget-it style) for busy days?