bean soup.

You know those dishes that warm your soul?

This is one of those dishes.

And the best part? It only requires two ingredients that you don't already have at your house: navy beans and cooked ham. The only other things that go into this recipe are water, salt, and pepper. Can it get any easier than that?

And yet it has this silky, smooth, creamy, buttery, delicious flavor that tastes like you fussed and fussed over it. Your guests/kids/friends/family/neighbors/pets will be impressed.

It also freezes really well, so if you happen to be making a big ol' (ole?) pot of it for yourself since your boyfriend INSISTS he doesn't like beans even though the only kind of beans he has ever tried is the baked variety, you can freeze half of it and eat it at your convenience. You know, as opposed to eating a big bowl of it for lunch for three days straight so that it doesn't go to waste (which um... I totally didn't do...). I make good life choices.

Oh and you know what makes this soup even better? Serving it with some fresh bread slathered with butter and dippin' away. You know you want to. Don't worry, nobody's watching.

Bean Soup

1 bag navy beans
1.5 cups precooked and diced ham

water

salt

pepper 

Sort through navy beans to ensure all pebbles and beans with brown spots are taken out. Place beans in the bottom of a large pot. Pour water over beans until the water level is about 2" above the beans. Allow beans to soak in the water for 1-2 hours, or until beans have shriveled. (The longer you let them soak, the less cooking time they will require. My grandma lets them soak overnight. I'm impatient so I let them soak for like 20 minutes and then get mad that it takes 2-3 hours to cook.)

Add more water if needed so that water level is 1-1.5" above beans. Add salt and pepper. Bring water to a boil. Add ham. Reduce heat so that it is just a simmer and cover. Stir pot every 5 minutes or so and ensure there is still enough water to allow beans to cook. The beans will absorb the water as they cook, so you will need to add HOT water throughout the cooking process. If the water level goes down and you can see the beans boiling instead of water, add water to about 1-1.5" again and bring to a boil. Add salt and pepper. Reduce heat, cover, and simmer, stirring occasionally.

Repeat above steps of adding water/ bringing to boil/ reducing heat/ simmering/ and stirring until beans are nice and tender. Add salt and pepper to taste throughout the cooking process. The skin will be peeling back and the beans will be a nice fleshy color when it's done. They should basically melt in your mouth and be completely tender when done. As they are getting very close to done, do not add any more water or your soup will be too watery. Serve hot!