I’ve got a thing for a good ham and bean soup. It’s old school. A staple. Nostalgia central. It’s like a really fantastic, super old pair of Chuck Taylors, or that worn in sweatshirt with all the holes in it. Solid. Legit. Classic. Always in style. So this recipe? My jam.
I’ve tried simmering this stuff on the stove for hours. I’ve soaked the beans overnight. I’ve used beans from a can. I’ve seared the ham before slow cooking it. I’ve added roasted garlic. The list could go on. I’ve fussed around with ham and bean soup in every way, shape or form and this ridiculous, itty bitty, hardly-any-work-or-ingredients recipe is by far the best I have done to date. Continue reading