Happy New Year! For anyone still recovering from their weekend celebrations, here’s an easy recipe from guest blogger Carol Kicinski to throw on the stove and by dinner time, you will be all set to enjoy a delicious pot of bean soup. Enjoy!

from Carol Kicinski @ Simply Gluten Free:

“…I love this hearty gluten free soup recipe – it is filling and wholesome, packed with fiber and nutrients (as well as flavor) and it is a real budget saver. After all the turkey was already paid for, I use Hurst Family Harvest’s Black Bean Chipotle Lime Black Bean Soup Mix which cost about the same as 2 cans of black beans (but feeds a whole lot more) and has a tasty gluten free flavor packet included and the rest of the ingredients are just some pantry staples. If you don’t happen to have any leftover turkey hanging around you can use some leftover chicken or shred up a rotisserie chicken from the grocery store. Or just leave out the turkey, use dairy free sour cream and you have yourself a fabulous vegan main course soup...”

Ingredients

1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
1 onion, diced
1 – 1 pound bag frozen corn kernels
1 – 14.5 ounce can diced tomatoes, drained
1 – 4 ounce can diced mild green chilies
1 bunch green onions, sliced
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
4 cups cooked turkey or chicken, shredded (omit for vegan)
Chipotle Lime Sour Cream – recipe follows
Handful of cilantro leaves

Directions

Remove the flavor packet from the beans and save. Place the beans in a large soup pot and cover with water. Let sit, covered, overnight or for at least 8 hours. Drain the water from the beans. Place back in the pot and add 8 cups of cold water along with the reserved flavor packet. Bring to a boil, cover and let simmer for 90 minutes to 2 hours or until the beans are tender. Add the corn, tomatoes, chilies, green onions, salt, pepper, garlic powder and turkey and heat through, 5 – 10 minutes.  Taste and add more salt and pepper if needed.

Serve with Chipotle Lime Sour Cream and cilantro for garnish.

Chipotle Lime Sour Cream

Ingredients

1 cup sour cream or dairy free sour cream
*1 – 3 teaspoons pureed chipotle in adobo depending on heat level you like
juice and zest of 1 lime – zest finely grated

Directions

Stir together the ingredients and let sit covered in the refrigerator until time to serve.
*I take one can of chipotle in adobo sauce, puree it in the blender and store in a covered jar in the refrigerator, that way I can use as much or as little whenever I want. Or you can take one of the peppers from the can with some of the sauce and mince finely.

A gluten free recipe that serves 10 – 12 people.

Last Sunday in the Hurst Bean Field we hosted our 5th annual Hurst Bean Cook-off. Every year our season pass holders showcase their best bean recipes in hopes of taking home the grand prize: Next years’ HBF Colts season pass! As always, there were some amazingly delicious and creative entries. We’d like to congratulate Matt and Brandy Fultz on their awesome “Hurst Bean Shepherds Pie” which had incredible flavor and is definitely one of the best tasting dishes ever submitted at the cook-off (recipe below!). Some of the other highlights included the Dugan’s “Italian White Bean Egg-rolls”, and our runner-up Jen Tudor’s “White Bean & Sweet Corn Queso”. See below for some pictures from the event or click HERE to view them all on our Flickr page.

Beanfield Tailgate Bake (Shepherd’s Pie)

(The wonderful thing about a Shepherd’s Pie type dish is you can combine just about anything you have available around the kitchen.  For this recipe, we decided to combine some of our favorite tailgating ingredients (sausage, beer and cheese) purchased from local retailers.)

Ingredients:

• 1 lb garlic sausage purchased from Smoking Goose  (http://www.smokinggoose.com/)
• 3 shallots or half a small onion, chopped
• 2 C corn
• 2 C Hurst white beans
• Beer cheese sauce (Welsh rarebit) – recipe below
• 3 lb potatoes (I prefer golden flesh potatoes) for mashed potatoes
• Favorite biscuit, crust or canned biscuits – enough for about 2-3 biscuits
• Salt, pepper, milk, butter to taste

Preheat oven to 350 degrees.  Lightly spray a 2 ½ qt casserole dish with cooking spray.  Firmly press and spread the biscuits on the bottom of the casserole dish, forming a thin layer on the bottom.  Place in oven for 5-7 minutes until almost done.

In a separate saucepan, boil the potatoes and drain.  Once cooked, smash and add the butter, milk, salt, pepper and/or your favorite mashed potato ingredients.  Set aside.

Remove sausage from casings and crumble the sausage in a skillet to cook.  When the sausage is almost thoroughly cooked, add the chopped onions and cook until translucent.   Transfer to a plate lined with paper towels.

Layer the corn, beans, sausage, and pour the cheese sauce over the entire dish.  Finish with a layer of mashed potatoes (you may have some mashed potatoes leftover, depending on your preference for how much to add.)

(If you prefer a little more liquid, you may add some chicken or vegetable stock prior to finishing with the mashed potatoes; however, I have found with this recipe, it isn’t needed.)

Place in oven and cook about 25-30 minutes until the edges begin to brown and the sides become bubbly.  It may be easier, and less messy, to cook on a cookie sheet.  You can also make this dish in separate ramekins or smaller casserole dishes, varying the ingredients to individual taste.  I prefer to serve and eat this dish immediately.

Beer Cheese Sauce (Welsh Rarebit) Recipe

(Adapted from an Alton Brown recipe)

Ingredients:

• 2 Tbl unsalted butter
• 2 Tbl all purpose flour
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp kosher salt
• ½ tso freshly ground black pepper
• ½ C porter or stout beer (We used Bier Brewery’s award winning stout – http://www.bierbrewery.com/)
• ¾ C heavy cream
• 7 oz extra sharp cheddar cheese (Let the folks from Goose the Market guide you towards a delicious cheese – http://goosethemarket.com/)

In a medium saucepan over medium low heat, melt the butter and whisk in the flour.  Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.  Whisk in mustard, Worcestershire sauce, salt and pepper until smooth.  Add beer and whisk to combine.  Pour in cream and whisk until well combined and smooth.  Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth, which will take about 4-5 minutes.

Knowing that I would use it for a soup at some point, I left plenty of ham on the bone after Christmas dinner to accommodate the future recipe. The ham bone lasts in the freezer for several months wrapped in a zip top bag, just remember to take it out to thaw at the same time you soak the beans. I also had some cubed honey ham left from the meal that was frozen and thawed for this recipe, you can add more if you desire.

What you need:

1. 1 package HamBeens 15 Bean Soup®
   
2. 1 large honey glazed ham bone (trim off excess meat and save)
   
3. 2 cup diced yellow onion
4. 1 cup chopped carrot
5. 1 cup chopped celery
6. 3 cloves chopped garlic
7. 1 can diced tomatoes
8. 1 tbsp. chili powder
9. 2 tsp. cayenne pepper
10. Juice from 1 lemon
11. Salt and pepper to taste

1. Rinse and sort through the beans. Check for any debris or stones and discard. Pour the beans into a large pot or bowl and add enough water to cover the beans by 2″. Allow to soak overnight or for at least 4 hours. When finished, dump out any excess water.

2. Prepare the onion, carrot, celery, and garlic. In a large soup pot, add 1-2 tbsp. of olive or vegetable oil and sauté the vegetables over medium high heat until the onion becomes translucent (about 8 minutes).

3. Add the soaked beans, ham bone, and 8 cups of water (can sub chicken stock for even more flavor). Turn the heat to high and bring the mixture to a rolling boil. Then reduce the heat to low and allow the soup to simmer for 1.5-2 hours.

4. Once the beans are fully tender, add the leftover cubed ham, tomatoes, lemon juice, chili powder, and cayenne pepper. Continue to simmer the soup for at least another 15 minutes. At that point, it is ready to be served, but as with many soups the flavors will only continue to develop and you can get even better taste after several hours. Serve with your favorite corn bread and enjoy!

The end of October is quickly approaching and temperatures in the Midwest have finally made the transition into Fall. It’s a perfect time of year to feature a recipe with classic bean soup taste mixed with the sweet and savory flavors of the season.

It was exactly a year ago today that Pumpkin Lentil Soup was featured on the Hurst Bean Blog. In the last few weeks, the delicious soup has been one of our most sought after recipes on the site. So in the spirit of Halloween, here’s another great recipe that features pumpkin and works perfect for the cold nights in the weeks ahead.

What you need:

1. 1 package (20 oz.) Hurst’s Great Northern HamBeens®
2. 2 ham hocks
3. 1 can pumpkin (not pie mix)
4. 1 large yellow onion, diced (approx. 2 cups)
5. 1 cup sliced carrot (small rounds work great)
6. 1 cup diced potato
7. 1/2 tsp. allspice
8. 1/2 tsp. cinnamon
9. 1/2 tsp. clove
10. 1/2 tsp cumin
11. 1/4 tsp. cayenne
12. 1/8 tsp. nutmeg
13. 1/2 cup heavy cream
14. 1/2 cup apple cider
15. 7 cups of water
16. 3 tbsp. chopped chives (garnish)

1. Dump the beans into a colander or sieve. Rinse and sort through the dry beans checking for any unwanted debris. Pour into a large bowl or pot and cover with at least 2″ of warm water. Allow the beans to soak for at least 4 hours, up to overnight. Discard the excess water.

2. In a large soup pot over medium-high heat, sauté the onion and carrot in a small amount of olive oil. When the onions become translucent, add the water, ham hocks, and soaked beans.

3. Bring the mixture to a rolling boil, then reduce the heat to low and simmer (covered) for 60 minutes, stirring periodically.

4. After 60 minutes, check the beans for tenderness. If fully cooked, remove the ham hocks (you can either discard, or trim the meat and add back to the soup). Next add the can of pumpkin, apple cider, spices, and Hurst’s Ham Flavor packet.

5. Cook stew for additional 10 minutes, then stir in the heavy cream. Serve hot with the chopped chive for garnish. Works great in a crusty bread bowl too!

This is our submission for My Legume Love Affair #28, hosted by Dil Se… (MLLA is a monthly blog event started by Susan Wolfe @ The Well Seasoned Cook)

For those of you familiar with the N.K. Hurst Co., you may know that we are located in the shadow of Lucas Oil Stadium, home of the Indianapolis Colts. For over 25 years we have been a host to tailgaters and some of the best pregame festivities in the area. Needless to say, we are all huge football fans (especially the Colts) and after last week’s win in the AFC Championship, we can’t wait for the “Big Game” on February 7th.

With that in mind, I thought it was a good time to break out one of my current favorite recipes, and one that will work great for that “Big Game” party.

GO HORSE……

A cross between America’s favorite “Big Game” snack and America’s favorite 15 Bean Soup®. It’s like biting into a bowl full of buffalo chicken wings with a subtle hint of blue cheese… AND BEANS! It’s the best of both worlds! Serve with fresh celery and carrot sticks for the full experience!

What you need:

• 1- Package Hurst’s® HamBeens® Chicken 15 Bean Soup
• 1- Cup Diced Onion
• 1- Cup Diced Carrot
• 1- Cup Diced Celery
• 2-3 Cloves Chopped Garlic
• 1 lb. Boneless, Skinless Chicken Breast
• 12 oz. (1.5 Cups) Buffalo Wing Sauce
• 1/2- Cup Blue Cheese Dressing
• 10- Cups Water
• Salt and Pepper to taste

Directions:

1. Pour the dry beans into a colander or sieve and rinse thoroughly with cold water. Sort through the beans checking for any small stones or unwanted debris.Place the rinsed beans in a large bowl and cover with 2+ inches of water. Allow to soak for at least 3 hours.

2. After soaking, drain any excess water and set aside the beans. In a large soup pot over medium-high, sauté the carrot, onion, and celery in a 2 tbs. olive oil. Cook for 5-10 minutes, add garlic and cook for another 5 minutes.

3. Add beans, chicken breast, and water. Bring to a rolling boil, then reduce the heat, cover and simmer for apprx. 1.5-2 hours. Check beans for tenderness.

4. When beans are fully cooked, reduce heat to low and remove chicken breasts. Shred with 2 forks, then add back to soup pot.

5. Add Hurst’s® chicken seasoning, buffalo sauce and blue cheese. Stir to combine.

6. Allow to sit for 10 minutes before serving. Serve with carrots and celery sticks… ENJOY!

With Halloween just around the corner, it’s the perfect time to utilize one of the most underrated and versatile ingredients. Readily available this time of year, pumpkins have a sweet, earthy flavor that works great in a wide range of dishes, especially soups. Don’t confuse using fresh pumpkin with that canned stuff though, just a small amount of prep work with a “Pie Pumpkin” will make all the difference in the world… and they make a nice serving dish too!

More often than not, we associate cooking pumpkins with making pumpkin pie. While the dessert is delicious in its’ own right, pumpkin works just as well in many other dishes. This recipe uses Hurst’s® Confetti Lentil Soupreme™  as the base and adds the sweet “fall flavors” of cinnamon and allspice, as well as a little bit of heat from cumin and cayenne pepper. The result is a deliciously rich and creamy soup that not only tastes great on an early fall evening, but is incredibly healthy for you as well.

What you need:

1- Package Hurst’s® Confetti Lentil Soupreme™

8- Cups of water or stock

1- Whole “Pie Pumpkin” or “Cooking Pumpkin”, skinned, seeded, and cubed (should produce about 4 cups)

1- Cup diced onion

2- Cloves garlic, smashed tsp cumin

2 tsp. allspice

1/4 tsp. cayenne

1/4 tsp. cinnamon

1/2 tsp. nutmeg

1/2- Cup heavy cream

1 tbsp. Olive Oil

1 tbsp. Butter

Salt and Pepper to taste

1. Place lentils in a colander or sieve and rinse thoroughly with cold water. Set aside.

2. Dice the onion into 1/2″ pieces and set aside. Cut the pumpkin (serrated knife works best) in half length-wise. Using a spoon, carve out the soft “stringy” insides along with the seeds. Then use a vegetable peeler to remove the skin from the outside. Chop the remaining halves into 1/2″-1″ pieces.

3. In a large soup pot (or Dutch oven), turn the heat to medium-high and sauté the pumpkin, onion, and garlic with the olive oil and butter. Cook until the onion becomes translucent and the pumpkin begins to brown slightly.

4. Add the water or stock and bring to a rolling boil. Stir in the lentils, 1/2 of Hurst’s flavor packet, and the rest of the dry seasonings. Reduce the heat to low, cover and allow to simmer for 20-25 minutes.

5. (OPTIONAL STEP) At this point, if you would prefer a chunky style soup, skip ahead to the next step. Otherwise, using a submersion blender (or a food processor/ regular blender) puree the mixture until smooth or you reach a desired consistency.

6. Stir in the heavy cream until completely incorporated.

7. Serve warm with a dollop of sour cream and some fresh ground pepper.

This recipe easily makes 10-12 servings and freezes very well too… Enjoy!

Pumpkin Lentil Soup is my submission for this month’s My Legume Love Affair: 16th Helping. Our host this month is Cook Sister!, so be sure to check out the results and send in your recipes! As always, Hurst’s is proud to sponsor the MLLA event and will provide the usual 6 pack of beans to the winner!

Here at the N.K. Hurst Co. we are always on the lookout for recipes that feature dry beans, especially if it is created by someone famous in the culinary world. In a round-about way, this “bean publicity” helps promote the use of our product, and that’s always a positive!

A perfect example: Just last week we discovered “It’s About Bean Season”, an article in the INDYSTAR from world renowned chef Wolfgang Puck. He expounds on the virtues of beans and even goes so far as to say “…my favorite soup ingredient is probably dried beans.” We couldn’t ask for a much better endorsement than that, so I decided to try out his recipe using our HamBeens® Great Northern Bean Soup.

Quick: Name the first restaurant Wolfgang Puck worked at in America?

Answer: La Tour…………….. in INDIANAPOLIS!

Yes, it may be hard to believe, but Puck’s first venture in an American kitchen happened right here in the Circle City!

In the Indystar article, Puck discusses the many positives of cooking with dry beans. Their long shelf life, high nutritional values, and their ability to adapt to all types of cuisine are just some of the reasons he loves them so much. His White Bean Soup w/ Pancetta & Swiss Chard turned out delicious and the perfect meal as the nights begin to cool down.

What you need:

1- Package Hurst’s® HamBeens® Great Northern Bean Soup

3/4 pound unsliced pancetta (If necessary, can substitute cured bacon as I have here)

2- sprigs fresh thyme, tied together with kitchen string

2- tablespoons extra-virgin olive oil

2- celery stalks, cut into small dice

1- medium-sized yellow onion, cut into small dice

1- medium-sized leek, trimmed, split lengthwise, thoroughly washed, and cut into small dice

4- garlic cloves, peeled and thinly sliced

1- cup dry white wine

3- ounces white wine vinegar

6- cups organic chicken broth

1 1/2- tablespoons chopped fresh parsley

3/4- tablespoon chopped fresh thyme leaves

Salt

Freshly ground black pepper

1/4- pound Swiss chard leaves, cut crosswise into strips 1/2 inch wide

Freshly grated Parmesan cheese

1. Rinse and sort through the dry beans, checking for any stones or unwanted debris and discard. Pour the beans into a large bowl and cover with at least 2″ of water. Allow the beans to soak overnight or at least 6 hours. After soaking, drain and discard the water.

2. Place the beans, thyme sprigs, and 1/2 the pancetta into a large soup pot and cover with at least 2″ of water. Bring to a boil, then reduce the heat and simmer until the beans are tender, about 1.5 hours.

3. In a separate pot, add in the olive oil and the remaining pancetta (diced). Saute over medium heat until it browns and begins to crisp. Then add the onion, leeks, celery, and garlic to the pot and cook until the onions become translucent (3-5 minutes). Raise heat to medium-high, add wine and vinegar, and boil until liquid has reduced by half, about 10 minutes more.

4. Once the beans are cooked through, save a 1/2 cup of the cooking liquid. Discard the rest. Place 1/2 of the beans in a food processor or blender and puree to a smooth consistency. Use the remaining cooking liquid to help loosen the mixture while blending.

5. Add the whole and pureed beans to the vegetable mixture along with broth, parsley and thyme leaves. Stir well. Reduce heat to low, and simmer, stirring occasionally, until the whole beans are tender and soup is thick, about 15 minutes longer. Season to taste.

A few minutes before serving, stir in the strips of Swiss chard. Continue cooking just until they have wilted, 2 to 3 minutes.

6. Ladle the soup into large bowls and top with a small handful of the freshly grated Parmesan cheese. Enjoy!

Recipe originally By Wolfgang Puck / Tribune Media Services

Georgia has its’ Vidalia Onions. Idaho has its’ potatoes. Even Oklahoma has its’ (controversial vegetable) Watermelons. So it’s hard to believe (especially around this time of year) that Indiana hasn’t made Sweet Corn its’ official vegetable yet. Drive for several hours in any direction and as soon as the buildings disappear, 6′+ giant stalks appear. The ears are enormous and have a taste as sweet as anywhere you will find. I try to incorporate the delicious veggie into at least 2 meals a week while in season. So with that in mind, I made a trip to the downtown Indy Farmers’ Market to find the ingredients for some Sweet Corn and White Bean Chowder.

What you need:

1- Package Hurst’s® HamBeens® Great Northern Bean Soup

4- Cups fresh sweet corn (about 6 large ears)

1- Cup diced onion

1- Cup diced celery

1- Cup diced carrot

1- Cup diced potato

1/2- Cup heavy cream

2- Bay leaves

Salt and Pepper to taste

Crumbled bacon (for garnish)

Chopped green onion (for garnish)

1. Place the dry beans into a colander or sieve and rinse thoroughly with cold water. Check for any small stones or debris and discard.  Place the beans in a large (6 quart) soup pot and add 12 cups of water. With the heat on high, bring to a rolling boil, then cover and reduce the heat and simmer the beans for 1 hour.

2. While the beans are cooking, prepare the vegetables. Dice the onion, carrot, celery, and potato all into 1/4″ pieces. Boil the corn for 10 minutes, then remove from the water and allow to cool before cutting the kernels off the cob.

3. After cooking the beans for 1 hour, add the carrot, onion, celery, potato, corn and bay leaf into the pot. Bring the mixture to a boil once again, then cover and simmer for 1.5 – 2 hours, or until beans are tender. (***You can also add the used corn cobs back into the pot during this time to extract even more flavor. Just remove prior to the next step.)

4. Once the beans are tender, turn the heat to low and stir in the heavy cream along with Hurst’s ham flavor packet. Remove the bay leaves, then salt and pepper the soup to taste.

5. Sprinkle some of the crisp bacon bits, green onion and a little extra black pepper on top of the chowder. The results combine both the sweet flavor of the corn with the delicious smokey ham flavoring in the bean soup. I like to add a little hot sauce to my bowl and think it finishes the chowder off perfectly… Enjoy!

*This is my submission for this month’s My Legume Love Affair: 14th Helping. Hurst’s Beans is proud to sponsor this monthly event and will provide a bean prize to the winner! Thanks to The Well-Seasoned Cook for hosting this great event in August!

As the weather slowly begins to improve, it is evident (especially at the hardware and garden stores) that we are getting into “vegetable season”.  People everywhere are starting to see their gardens take shape and the local Farmers’ Market has finally opened its’ doors.

On that theme, there couldn’t be a better time to introduce one of our newest packaged items: Hurst’s HamBeens® Vegetarian 15 Bean Soup. It takes our classic mix of bean varieties and pairs them with a delicious herb and spice blend that can be enjoyed year round, but is especially delicious with a load of fresh summer vegetables thrown in… and I figure what better way to show off 15 varieties of beans than with 15 varieties of vegetables.

When I brought up the idea for all these veggies, I received universally the same “how can you have that many” response. But as I walked through the grocery, it became apparent that finding 15 different vegetables for the soup wouldn’t be the problem… but which 15 veggies, that was the real question.

What you need:

1- Package Hurst’s® HamBeens® Vegetarian 15 Bean Soup

1/2 Cup of Each: Carrot, Green Pepper, Tomato, Onion, Zucchini, Yellow Squash, Mushroom, Potato, Celery, Spinach, Red Pepper, Brocolli, Sweet Potato, Asparagus, Corn

3-4 Cloves Chopped Garlic

2-3 Tablespoons Olive Oil

Salt and Pepper to taste

1. The first step is to rinse and sort through the beans. Check for any stones or debris and discard. Then place the beans in a large bowl or pot and cover with 2+” of water. Allow to soak overnight or for at least 6-8 hours. After soaking, drain the excess water and place the beans in a large soup pot with 10-12 cups of H2O. Bring to a rolling boil, then reduce the heat and simmer (covered) for 45-60 minutes. Check the tenderness of the beans at 45 minutes and continue to cook if still firm.

2. While the beans are cooking, saute the vegetables in batches (unless you have a HUGE pan) using some of the olive oil to coat the bottom of the pan. When they just become tender, add them to the pot of beans. Repeat until all vegetables (and garlic) are in the soup.

3. Once the beans are completely tender, stir in Hurst’s Vegetarian Seasoning packet and add salt and pepper to taste. Allow the soup to simmer for at least another 15 minutes prior to serving.

4. Serve hot with a loaf of crusty bread… Enjoy! (*This recipe is also delicious as a chilled soup.)

(Although it is made to be a vegetarian soup, I will no doubt use this item with meat and other proteins down the road because the seasoning packet is delicious and has different flavor than many of our other products.)

Late last week, I still had a large portion of ham left from Easter lunch. Around here that usually means one (very delicious) thing: some homemade Ham and Beans. Check out this take on one of our most traditional and economical soup recipes.

There are multiple stories as to where Senate Bean Soup got it’s name. Some say the tradition began early in the 20th-century at the request of Idahoan Senator Fred Dubois.  Others argue it originated with Senator Knute Nelson (MN), who expressed his fondness for the soup in 1903. Either way, the soup has and always will be a daily fixture on the Senate Restaurant menu.

This recipe is adapted from one I found in the great bean cookbook from Rancho Gordo. Essentially, the recipe follows the traditional way to cook ham with beans and therefor has become a staple at post-Easter dinner tables. (Here, here, and here for just a few other recent examples).

What you need:

1-Package Hurst’s® HamBeens® Navy Bean Soup

1-lbs. Diced Ham

1- Cup Diced Onion

1- Cup Diced Celery

2-3 Cloves Minced Garlic

1/4 Cup Chopped Fresh Parsley

1-2 Bay Leaves

Salt and Pepper to taste

*Optional (but highly recommended)

Jalapeno Corn Bread

1. Rinse the dried Navy beans under cold water. Check for any debris or stones that may be present and discard.

2. Prepare the vegetables. Cut the onion and celery into 1/4″ pieces and give the parsley a rough chop. Crush the garlic cloves with the flat side of a knife and discard the peel.

3. Coat the bottom of a large soup pot with olive oil. Over med-high heat, sauté the onion and celery until they become slightly translucent. Add the diced ham and sauté for another 4-5 minutes. Add the crushed garlic during the last 2-3 minutes.

4. Add 8 cups of water, rinsed beans, and bay leaf. Bring mixture to a rolling boil, then reduce heat and simmer (covered) for 2 hours.

5. After 2 hours, the beans should be almost cooked through (if not, continue to simmer for an additional 30 minutes). Remove the lid and stir in Hurst’s bean soup seasoning packet and the fresh parsley. Simmer for an additional 1/2 hour and add salt and pepper to taste.

6. Serve hot, garnished with a sprig of parsley and some warm corn bread (go ahead and dunk!).