Ingredients:
- 2 cups of mixed beans (white and pink), soaked overnight
- 1 large ham bone or 2 cups of diced ham
- 3 medium carrots, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 stalks of celery, chopped
- 6 cups of chicken or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Instructions:
- Drain and rinse the soaked beans.
- In a large pot, combine beans, ham bone (or diced ham), carrots, onion, garlic, celery, and broth. Bring to a boil.
- Add thyme, bay leaves, salt, and pepper. Reduce heat to a simmer.
- Cover and cook for about 1-1.5 hours or until the beans are tender. If using a ham bone, remove it from the pot, shred any remaining ham off the bone, and add it back to the soup.
- Adjust seasoning according to taste.
- Serve hot, garnished with fresh parsley.
This soup is both filling and nutritious, offering a perfect blend of flavors and textures from the smoky ham and the creamy beans. Enjoy it on a chilly day to warm up and satisfy your hunger! 🍜🥕🍖
