Senate Bean Soup

Ingredients

• •1 pound dried navy beans
• •2 tablespoons butter
• •1 medium onion, diced
• •3 cloves garlic, minced
• •8 ounces ham, diced
• •2 medium potatoes, diced
• •8 cups chicken broth (gluten-free)
• •1 teaspoon salt
• •½ teaspoon black pepper
• •1 teaspoon dried thyme

Directions

1. 1Rinse the dried beans and soak them in water overnight, or use the quick soak method by boiling for 2 minutes and letting sit for 1 hour.
2. 2Drain beans and set aside. Melt butter in a large pot over medium heat and sauté diced onion and garlic until softened, about 5 minutes.
3. 3Add the drained beans, ham, potatoes, broth, salt, pepper, and thyme to the pot and bring to a boil.
4. 4Reduce heat to low and simmer for 60-75 minutes, stirring occasionally, until beans are very tender and soup thickens.
5. 5Adjust seasonings to taste and serve hot.

💡 Slow cooker: cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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