Beans and Ham Soup

Remove the ham seasoning packet from the bean mix and set it aside for later use. Place the beans in a wire mesh strainer, rinse thoroughly under cool running water, and drain well. Take care during rinsing, as some of the beans are quite small and may slip through the strainer.

Place the rinsed beans in a large pot and cover them generously with water. Allow the beans to soak for 8 to 10 hours, or overnight, so they soften and cook more evenly the next day.

Dice 1 cup of onions, 1½ cups of carrots, and 1 cup of celery, then add them to a large heavy‑bottomed pot with 2 tablespoons of olive oil over medium‑high heat. Sauté the vegetables for several minutes until they soften and become fragrant, then stir in 3 minced garlic cloves and cook just until the garlic releases its aroma. Add the seasoning packet that came with the beans and 1 teaspoon of mustard powder.

Drain the soaked beans and add them to the pot along with 4 cups of vegetable broth, 4 cups of fresh water, and 2 bay leaves. Nestle the ham hock bone into the mixture, bring to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for about 1 hour, stirring occasionally to ensure the beans cook evenly and the flavors meld together.

After 1 hour of simmering, remove the ham hock bone from the pot and stir in 3 cups of diced ham. Continue cooking on low heat for 30 minutes to 1 hour, or until the beans and vegetables are tender. Season with salt and pepper to taste, then discard the bay leaves. For a thicker, creamier texture, use a potato masher to lightly mash some of the beans directly in the pot before stirring everything together. Ladle into bowls, serve warm, and enjoy this hearty old‑fashioned beans‑and‑ham soup.

Enjoy!