Instructions:
Cook Vegetables: Heat oil in a Dutch oven or heavy stockpot over medium heat. Add onion, celery, and carrots. Cook for 6-7 minutes until softened.
Add Seasonings: Reduce heat to low. Add garlic, thyme, cumin, white pepper, and crushed red pepper. Cook for 1 minute, stirring constantly.
Combine Ingredients: Stir in chicken broth, brown sugar, white beans, and bay leaves. Add ham steak, including the bone.
Simmer: Let the mixture simmer for 20-30 minutes.
Prepare Ham: Remove ham, cut into bite-size pieces, and discard any fat, skin, bone, and bay leaves. Return ham to the pot and simmer for an additional 5 minutes.
Optional: For a creamier texture, puree a small portion of the soup with an immersion blender.
Serve: Season to taste with additional black pepper, crushed red pepper, or thyme if desired. Enjoy!
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