BLACK & WHITE NAVY BEAN & HAM SOUP

BLACK & WHITE NAVY BEAN & HAM SOUP image

Provided by Rose Mary Mogan

Time 3h45m

Number Of Ingredients 14

1 lb dry navy beans
1 lb dry black beans
1 1/2 lb ham cubes or other smoked meat of choice
2 large yellow onions, chopped
5 stalk(s) celery, chopped
1 lb baby carrots chopped
2 bay leaves
2 tsp steak seasoning
1 1/2 Tbsp agave nectar or sugar
1 Tbsp cumin
1 Tbsp granulated garlic powder
1 Tbsp granulated onion powder
2 tsp coarse ground black pepper ( or more if desired)
add additional salt & pepper after tasting if desired,

Steps:

1. If time permits you can soak beans over night covered in cold water, and that will lessen the cooking time. Cover at least a few inches over beans because they will swell and absorb more water. But I didn't do this, so the cooking time required was much longer. These are both of the beans I used.
2. Pick through beans for sand grit & pebbles, then rinse & drain. Cover with water and bring to a boil and cook about 1 1/2 hours.
3. Chop the onions. Can also add minced garlic if desired. I was out, hence the addition of granulated garlic.
4. Chop the celery and carrots, I had enough vegetables to make 8 cups. Set aside till needed.
5. After the beans have cooked for about 1 1/2 hours, begin to add,
6. Ham cubes & chopped vegetables, spices and bay leaves. Stir, and add more liquid or water to cover if needed. Make sure they didn't cube the ham through the netting as they did with mine, I had to remove the netting from each piece, the netting is inedible.
7. Cover with tight fitting lid, lower heat to a simmer & continue to cook for an additional 2 hours or until beans are soft & tender & broth becomes thick and rich. REMEMBER TO STIR PERIODICALLY DURING THE ENTIRE COOKING PROCESS TO PREVENT BEANS FROM STICKING.
8. SERVE WITH YOUR FAVORITE BREAD AND ENJOY.