The Best Bean and Ham Soup

Ingredients

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• 3 cups chicken broth
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• 2 cups water
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• 2 (8 ounce) bone-in pork chops
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• 2 tablespoons soy sauce
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• 1 teaspoon paprika
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• 1 teaspoon dried oregano
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• 1 teaspoon garlic powder
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• ½ teaspoon salt
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• ½ teaspoon ground black pepper
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• ½ teaspoon chili powder
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• 1 large bay leaf
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• ¼ cup flour
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• 3 medium potatoes, peeled and cubed
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• 1 cup chopped broccoli
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• 1 medium carrot, diced
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• 1 medium onion, diced
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• 2 stalks celery, diced
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Instructions

1. 1
   Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure. Transfer pork chops to a cutting board to cool, about 20 minutes.
2. 2
   Whisk flour into reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop into bite-sized pieces.
3. 3
   Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in flour mixture, reduce the heat, and simmer for 1 hour.
4. 4
   Remove and discard bay leaf, then gently mash potatoes. Serve immediately.