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)
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
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.