Ham and Bean Soup

Author

Glenda Brinsfield Small

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 190F / 87.8C

Ingredients

• 7 + cups Bone broth fromHam bone or ham hock
• 3 cups dried Peruana beans, soaked overnight in salted water (1T in 2 qts), drained
• 3 cloves garlic, minced
• 3 stalks celery, chopped
• 1 large onion, chopped
• 2 bay leaves
• 8 carrots, chopped
• Ham from bones, chopped
• 2T olive oil
• 2 t Fresh thyme leaves, minced
• 3 T red wine vinegar
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 190.0ºF / 87.8ºC.
2. Place drained beans, bone broth, garlic and bay leaves in bags, removing air. Divide into as many bags as necessary to be manageable. Place in second bag with weights or magnets and remove air with immersion method. Cook at 190° for three hours.
3. Meanwhile, sauté carrots, onions and celery in olive oil until softened