Soul-Warming Soups and Stews

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