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  • Cooking with Paula Deen

    Soul-Warming Soups and Stews

    Nov 24, 2020 4 minutes

    HAM, BEAN, AND TOMATO SOUP

    Makes about 3 quarts

    ½ pound dried navy beans
    3 tablespoons olive oil, divided
    ½ cup chopped ham
    1 large yellow onion, thinly sliced
    2 medium red bell peppers, seeded and diced
    5 cloves garlic, minced
    5 teaspoons sweet smoked paprika
    4½ teaspoons kosher salt
    1 tablespoon chopped fresh thyme
    1 (28-ounce) can whole peeled tomatoes
    3 cups beef broth
    Garnish: chopped fresh thyme

    1. In a large bowl, place beans and water to cover by 4 inches. Let stand for 8 hours; drain.

    In a large Dutch oven, bring beans and water to cover by 2 inches

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