An easy and delicious soup, starts with canned navy beans and cooked with diced cooked ham and carrots.
2tspolive oilor other neutral cooking oil
1Tbspbutteror more cooking oil
2Tbspall purpose flour
1cupcarrotsfinely diced *See Note 1
3 - 3 1/2cupschicken brothlow salt recommended
18ozcanned navy beansrinsed *See Note 2
1 1/2cupscooked hamdiced
A drop or two of Liquid Smokeor a splash of Worcestershire sauce
Bay leaf (optional)
Salt and Freshly ground pepper *See Note 3
Heat olive oil in large pot on the stove-top over medium heat. Add the onion and cook, stirring, until softened. Add the carrot and cook, stirring another minute. Add the butter (or more cooking oil) and stir to combine. Sprinkle in the flour and cook, stirring, for 30-45 seconds (it will be quite dry, but just keep it moving so it doesn't scorch). Add the chicken broth. Bring to a boil, then reduce heat slightly and simmer for about 5 minutes, to give the carrots a little head start cooking. Add the navy beans, ham, tomato paste and the liquid smoke (or splash of Worcestershire) and a bay leaf, if you have one. Stir to combine.
Simmer soup for 10-15 minutes, or until the carrots are tender (taste test them to be sure). If you like, use an immersion blender to blend the soup slightly (4-5 pulses). This is optional, but will create a thicker soup. Stir in the parsley.
Taste soup and add additional salt, if needed and some freshly ground pepper. REMOVE BAY LEAF and discard. Serve warm immediately. Leftover keep fairly well, though the beans will soak up the broth as it sits. You can thin with a splash more chicken broth or water, to thin, if you like.
1. Be sure to dice your carrots quite finely, so they don't take as long to cook to tender. A 1/4-inch dice or so, is best. 2. Cans of navy beans range from 15-18 oz. If you have a smaller can, adjust the amount of chicken broth use just 3 cups of chicken broth to keep the soup thicker. For the large can, go with the 3 1/2 cups of broth. 3. Don't salt your soup until the very end, as the ham will lend some saltiness to the soup as it simmers. Taste at the very end and add salt as needed.Be sure to read the Tips section for more tips for making this soup.