Eosinophilic Esophagitis Friendly Classic Ham and Bean Soup
Total time10 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.9(15)
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Learn more →Ingredients
6 servings
- 1 lb dried navy beans
- 1 smoked ham hock (about 1 ¼ lb)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the dried navy beans in a large Dutch oven and cover with cold water by at least 3 inches. Soak at room temperature for 8 hours or overnight, then drain and rinse.
- 2
Return the Dutch oven to the stovetop and heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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