414-ounce cans great northern or white navy beans OR 1 1/2 lbs dry, cooked the day before
3cupsof chicken broth
1bay leaf
1teaspoonkosher saltadjust to taste
1teaspoonfreshly ground black pepperadjust to taste
Instructions
Stovetop Directions
Heat the olive oil a large pot over medium heat. Add the onion, carrots & celery. Cook until tender. Add the ham and garlic and saute for about a minute. (If you prefer to cook this in the crockpot; see the instructions below.)
Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook over medium low heat on the stove for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don't have an immersion blender). Add the remaining beans to the soup and simmer for another 10-15 minutes.
Crockpot Directions
Heat the olive oil a skillet over medium heat. Add the onion, carrots & celery. Cook until tender. Add the garlic and ham and saute for about a minute. Transfer this mixture to a large crockpot.
Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook on low for 4 hours, then remove the bay leaf and blend with an immersion blender (use a regular blender if you don't have an immersion blender). Add the remaining beans to the soup and cook on low for 1-2 hours longer. Enjoy!
Notes
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.