The Best Bean and Ham Soup

Ingredients

• 1 cup dried navy beans
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 bay leaves
• 4 cups vegetable broth
• 1 pound ham, cubed
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon black pepper
• Salt, to taste

Directions

1. Soak the navy beans in cold water for at least 8 hours or overnight.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, about 3 minutes.
3. Add the oregano, bay leaves, and vegetable broth. Bring to a boil and reduce the heat to medium-low.
4. Add the ham, carrot, celery, and black pepper. Simmer for 30 minutes.
5. Drain the navy beans and add them to the soup. Simmer for an additional 15 minutes, or until the beans are tender.
6. Season with salt, to taste.
7. Serve warm.

Interesting Facts

• The navy bean is a small, white bean that is often used in soups and stews.
• Ham adds flavor and protein to the soup, making it a complete meal.
• This soup can be made ahead of time and stored in the refrigerator for up to 4 days.