Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 2 shallots, small diced
- 3 carrots, small diced
- 2 celery stalks, small diced
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 12 oz. can flat beer (I used an IPA)
- 4 cups chicken bone broth
- 2 19 oz. cans white navy beans, drained + rinsed quickly
- 2 cups cooked ham (smoked ham is best), small diced
- 1/4 cup fresh parsley
- Swiss or Gouda cheese for garnish
Instructions
- In a large Dutch oven, heat the olive oil, onion, shallot, carrots and celery over medium heat. Sauté for a few minutes, stirring occasionally until the onions are softened. Add in the garlic, Worcestershire sauce, thyme, marjoram, red pepper flakes, bay leaves, salt and pepper.
- Stir to combine. Sauté for 1 minute. Then add in the beer. Stir to combine and bring it up to a simmer. Cook for 1 minutes. Add in the broth, beans and ham. Cook for 8 minutes on medium heat.
- Remove the bay leaves and stir in the parsley and serve.
- Best with crunchy bread or pretzels and always cheese for a garnish along with more fresh parsley.
- Prep Time: 5
- Cook Time: 25
- Category: soup
- Method: stove-top