Bean and Ham Soup

When cold weather rolls in, I start thinking about the annual 6 mile wintry-hike through the beautiful trails at Hocking Hills State Park held early January. It's an opportunity to see some of the most beautiful scenery in Ohio, at a time when many of the tall trees and old caves are glistening with white snow.  And to top it off, at Cedar Falls, which is midway through the walk, hikers are served delicious hot bean soup cooked in iron kettles over an open fire, along with cornbread and hot chocolate. Although Hocking Hills bean soup cooked the old fashion way is my favorite, this soup is a close second. The recipe calls for grape seed oil, which is pressed from the seeds of grapes and has a light clean taste; however, olive oil is a fine substitute.

Ingredients:

• 1 pound navy beans, pre-soaked
• 2 tablespoons grape seed oil (or substitute olive oil)
• 1 medium yellow onion, finely chopped
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 2 cloves garlic, minced
• 1 meaty ham bone (3-4 pounds)
• 32 ounces low-sodium vegetable broth
• 32 ounces water
• 2 bay leaves
• 1 garlic clove, minced
• 1 1/2 teaspoon salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon thyme
• Freshly cracked black pepper

Directions:

1. Saute onion, carrots and celery in oil in large pot for 3 minutes; add garlic and continue cooking an additional 1-2 minutes.
2. Add ham bone, broth and water; and bring to a full boil.
3. Add beans and seasonings; bring back to a full boil.
4. Cover with lid; reduce heat to low and simmer about 2 hours, or until beans are tender. Remove ham bone and bay leaves. Scrap any remaining ham from bone and return to pot.
5. If you prefer a thicker soup, using a potato masher, mash about 1/4 of the beans and vegetables.