Ham and Bean Soup

Stove Top

1. Rinse the beans under cold water.
2. Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
3. Cook for 5 minutes, until soft and translucent.
4. Add the carrots, diced ham and the garlic and cook for 1 minute. (PRO Tip: You may also add the carrots during the last 40-45 minutes of cooking for a firmer consistency.)
5. Add the chicken broth, water, ham bone, navy beans, onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
6. Simmer with the lid partially cracked for 3+ hours, or until it's thickened to your desired consistency. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot.
7. Remove the ham bone/hock, the bay leaf, and thyme stems. Serve and enjoy!
8. *Add a little additional water or broth if the soup ends up thicker than you’d like.

Slow Cooker

1. Note: Crock Pots can vary greatly in terms of heat. Refrain from opening the lid during cooking to ensure the beans have enough heat to cook down in a sufficient amount of time. Note that high altitudes also require more cooking time.
2. Rinse the beans under cold water. Add all of the ingredients to a large slow cooker (5 quarts or larger).
3. Cook on high for 6+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
4. Remove the ham bone/hock, the bay leaf, and thyme stems and serve!

Instant Pot

1. Rinse the beans under cold water.
2. Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
3. Add the diced ham and garlic and cook for 1 minute.
4. Add the remaining ingredients and secure the lid.
5. Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
6. Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
7. Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
8. Remove the ham bone/hock, the bay leaf, and thyme stems and serve!