This is so thick, my husband says it should be called a stew.

navybeansoup

Navy Bean Soup

1 lb dried navy beans
2 cups cooked ham, cubed
2 Tbsp butter, marg, or veg oil (or combination)
1 small-medium onion, finely chopped
1 large garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 bay leaf (opt)
4 – 5 carrots, peeled and sliced
OR 3 carrots and 1 – 2 potatoes (OR substitute vegetables of your choice)

Sort beans and rinse clean. Cover with 2 inches of water, put lid on and let soak overnight. In the morning or no later than early afternoon (don’t let beans soak too long or they might start to ferment), drain the beans. Refill with fresh water and set on to cook. Cover and simmer beans for about 2 hours. Saute onions and garlic in butter until lightly browned. Add to pot, as well as carrots or other vegetables. Simmer another hour or so until very tender. Mash a bit with a potato masher to make a creamier consistency.

While cooking, check the beans every so often and stir to make sure they aren’t sticking to the bottom. Add water if necessary. If there’s too much water toward the end of the cook time, just take the lid off until it’s cooked down to a nice thick consistency. Serve with fresh hot buns or biscuits.

beansoupandbun