A really good navy bean soup is great for those cold nights, and tonight is going to be cold! And, I have leftover ham! So tonight is El Noche de Sopa, or soup night! This recipe is for my version of navy bean soup. This soup got its name from a friend from Guatemala. The day after eating this soup he pronounced it Sopa de Pedos! When I asked what he meant asked me if I was familiar with the music of beans? And, to that I am no stranger!
Bones from a ham
2 cups of dry small white beans
7 cups of water
3 stalks of celery
a handful of crimini mushrooms
1 bay leaf
5 chili de arboles dried chili’s
fresh ground pepper
Start off with the beans first. Put the water into your soup pot and add the beans.Turn the heat up to medium high and bring it to where it just starts to boil. If you don’t catch it before it boils your beans will burst. So I check it continually. Turn the heat off and let the beans sit in the hot water for one hour.
While the beans are sitting, wash and peel the carrots. Wash up the celery. Cut these into small cubes. Chop the mushrooms roughly. Get out the bay leaf, the chili de arboles and your pepper grinder.
When the beans are done, add the ham bone the carrots, celery, the bay leaf and the chili’s.Bring this up to a boil, then turn down to low and simmer for a few hours.
Remove the bones from the soup, let this cool and then remove the meat from the bones.Put the chunks of meat back into the pot and if you have other ham meat leftover you can add this too. Cook for another hour.
Serve this soup up with a warm crusty bread!