Navy Bean and Ham Soup

Navy Bean and Ham soup is a great way to use up leftover holiday ham. If you purchased a Christmas ham with the bone in, absolutely throw that ham bone into your soup pot and you will end up with an extra flavorful soup!

Navy Bean and Ham Soup (adapted from Chowhound)

Ingredients:

1 pound dried Navy beans, sorted and rinsed, and then soaked overnight

ham bone (if available)

8 ounces medium dice fully cooked smoked ham

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1/2 teaspoon dried thyme

2 dried bay leaves

2 teaspoons Kosher salt

1 teaspoon freshly ground pepper

10 cups water

Directions:

Rinse and drain navy beans that were soaked overnight.

Heat large dutch oven over medium to medium-high heat. Add oil and wait until it shimmers.

Saute onions, carrots, and celery. Lightly salt and pepper. Cook until softened.

Add thyme. Cook while stirring one minute.

Combine all other ingredients. Bring to a boil, place lid on the pot, then simmer 2 hours, or until beans are tender. Stir occasionally.

Remove ham bone if used.

Puree soup with an immersion blender just enough to thicken.

Ladle into bowls.

Enjoy!

One thought on “Navy Bean and Ham Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s