Step 1: Soak the beans in water overnight, or for at least a couple of hours. This will help them cook more evenly and reduce the overall cooking time.

Step 2: In a large soup pot, add the chopped ham or ham hocks. Add the soaked beans and cover everything with fresh water. If the beans were not soaked, bring the pot to a boil and cook for 30 minutes before adding the ham. If using ham hocks, add them along with the beans and water, then bring to a boil and cook for 30 minutes.

Step 3: Add all the chopped vegetables (e.g., carrots, celery, onions) to the pot. Continue to simmer for 60-90 minutes, or until the beans are tender. If you prefer a smoother soup, you can remove the celery and onion at this point, or leave them in for extra flavor.

Step 4: To thicken the soup, make a roux: Heat oil in a separate saucepan over medium-low heat. Whisk in the flour until the mixture becomes smooth and slightly thickened, like a sauce. Stir in the paprika and mix well.

Step 5: Add the roux to the soup pot, stirring thoroughly to combine. Bring the soup back to a boil, ensuring the roux is well incorporated and the soup has thickened to your desired consistency.

Step 6: If there’s a small amount of fat floating on top of the liquid, remove it with a spoon or use white bread to soak it up. Season the soup with salt and pepper to taste.

Step 7: Serve hot, garnished with a dollop of sour cream, a sprinkle of freshly chopped dill, and alongside a slice of homemade bread for a complete meal.

Summary

1. Soak Beans: Overnight or for at least a couple of hours.
2. Cook Beans and Ham: Add to pot with water; boil for 30 minutes (if unsoaked beans, then cook for an additional 30 minutes).
3. Add Vegetables: Cook for 60-90 minutes or until beans are tender. Remove celery and onion if desired.
4. Make Roux: Heat oil and whisk in flour, then add paprika.
5. Incorporate Roux: Stir into the soup and bring to a boil.
6. Remove Fat: If needed, skim off excess fat with a spoon or use bread to soak it up.
7. Season and Serve: Adjust salt and pepper, and serve with sour cream, dill, and homemade bread.

What I Learned

Beans can take a while to cook, so if you're using already cooked ham, make sure to cook the beans first before adding the ham.

This soup is incredibly easy to prep: simply toss in the coarsely chopped carrots, a halved onion, a couple of sticks of celery, and the beans and ham hocks. Add salt and bring everything to a boil, then skim off any fat and foam that rises to the surface. After that, let the soup simmer for about an hour and a half to develop a clear, flavorful broth. Season with salt and pepper to taste.

Note: Soaked white beans generally take about 60-90 minutes to cook, while unsoaked beans may take 90-120 minutes. If you’re using dried beans, soaking them overnight can help reduce cooking time and improve their texture. Beans should be tender but not mushy, and it's best to check for doneness a bit before the end of the cooking time. Finish with a garnish of fresh dill, and serve with or without a dollop of sour cream for added richness.

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