Old Fashion Bean soup

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Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: Beans, Soup

Servings: Servings

Calories: 259kcal

Author: Belly Laugh Living

Ingredients

20 ounces White Beans We used Navy and Lima beans
2 pounds Ham
1 Onion
2 teaspoon Cumin
2 teaspoon Sea Salt
1 teaspoon Garlic powder
2 Tablespoons Chicken Bouillon Powder
1 teaspoon Black Pepper
1 Tablespoon Olive Oil
32 Ounces Chicken Broth
2 Cups Water

Instructions

Place the Beans into a large bowl covered with cold water. Cover by about 4 inches with the water. Let the beans soak overnight or for at least 8 hours. Drain the soaked beans in a colander. Discard the soaking water. Rinse the beans with cool water.
Chop onion and chop the ham into bite-size pieces.
Add Olive oil to a stock pot and sauté the onion and spices for 2 to 3 minutes. Add the ham and sauté for one additional minute.
When the Onions have softened and are translucent, add the beans and ham.
Add the chicken broth and water, and pour them into the stockpot along with the ham and beans. If you have a ham bone on hand, toss it in for an extra burst of flavor—it makes a difference!
Cover the beans and ham with about an inch of liquid. Then, let the soup come to a boil over medium-high heat.
Tip: if you notice that the liquid is looking low, feel free to add a splash more water or chicken broth to keep everything nicely covered
Reduce the heat to simmer, cook uncovered, for one hour, stirring occasionally. Serve!
Enjoy!!!!

Notes

If you want to enjoy this over bread. Place a couple of cups of the soup into a sauce pan. In a small bowl, mix two teaspoons of cornstarch with a tablespoon of water and add it to the soup to thicken. After the soup is at the desired thickness, serve over white bread with salt and pepper.

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