Great Northern Bean Soup

Growing up, I remember Momma Keg always making a big pot of beans on cold, dreary days.  Paired with corn bread it was a perfect and healthy meal.  Southern culinary tradition dictates that beans always be seasoned with some type of pork. While Momma Kegs used to make fantastic beans with just spare pork, salt, and pepper, I decided to modernize this dish a bit with the bright flavor of thyme (by far my favorite herd). As I mentioned, this dish is perfectly paired with corn bread; I happened to make mexican cornbread for an extra little kick. I would give you that recipe but...

... not everyone can make perfect dishes all the time. Do not fear, the cornbread was still fantastic, it just had a little problem leaving the cast iron.

Anyway, back to the bean soup. It is heart warming, simple, easy, and totally filling if you need a nice cozy meal for a cold day! (Or a nice, light meal on a warm day or you're just hungry any day.)

Great Northern Bean Soup

• 1 lb. great northern beans
• 1 T. olive oil
• 1 medium onion, diced
• 3 t. garlic, minced
• 2 c. cooked ham, chunked
• 2 c. chicken broth
• 4 c. water
• 3-5 thyme sprigs, fresh

The night before you intend to cook these beans, rinse the beans, pick out any stones, and soak them covered in water overnight.  If you forget to do this, there is another quick rinse option. Rinse the beans and pick out any stones. Put the beans into a large pot and add 6-8 c. of water. Bring the water up to a rolling boil, then remove from the heat.  Cover and let sit for 1 hour. Drain off the soak water.

When you are ready to cook the beans:

Drizzle the bottom of a stock pot with olive oil, heat up the oil over medium heat.  Add the garlic, onion, and chunked ham to saute for a couple minutes, stirring occasionally.  When the ham begins to brown and the mixture has become fragrant, deglaze the pot with the chicken broth.  Add the beans to the pot, cover with the water. 

Season the mixture with the thyme sprigs, ample salt and pepper. Cook over low heat for ~2 hours, until the beans are tender. Cover the pot with the lid slightly angled for venting. If you begin to notice that there is not liquid covering the beans, feel free to add a bit more water. Try to avoid going over 2 additional cups.

When the beans are finished cooking, test the broth for correct seasoning (add more salt / pepper as needed). Remove the thyme sprigs and serve.