ham and navy bean soup

Name: Ham and Navy Bean Soup
Prep time: 40 min
Cook time: 6 h
Yield: 6
Ingredients: 8 cup(s) Chicken Stock; 1 pound(s) Navy beans; 8 to 12 ounce(s) Cubed ham (smoked or honey baked), leftovers are fine. Best if ham has a bone. Can use Ham Hock.; 2 stalks - celery, cut in half; 2 large - carrots, peeled cut in half; 1 teaspoon(s) herbes de provence; 1/4 teaspoon(s) pepper (or to taste); 1/2 teaspoon(s) salt (or to taste); pinch - cayenne pepper or mexican pepper of choice; pinch - cardamon, ground; 1 to 2 - bay leaves, depending on size of leaf; 1 medium (or medium large) yellow onion peeled; 2 handfuls - Close to finishing soup -- approximately peeled baby carrots; 1 - Close to finishing soup -- approximately peeled sliced medium or chopped celery; 1 to 2 - Peeled and medium diced Russet or Golden Yukon potato, Optional; sprig - Fresh parsley (optional)

(2 ratings)

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Recipe by

Margaret Bloom

@Recipient2000

Rossville, TN

Either use homemade chicken stock you've stored in the freezer or your favorite store chicken broth or stock. Adjust salt accordingly. Can use Navy or any white bean, e.g., canneloni, etc. I haven't made it with canned beans but I've stretched it when I've had surprise last-minute guests by adding a couple cans of white beans! Shhhhh.

(2 ratings)

yield 6 serving(s)

prep time 40 Min

cook time 6 Hr

Ingredients For ham and navy bean soup

8 c

Chicken Stock
1 lb

Navy beans
8 to 12 oz

Cubed ham (smoked or honey baked), leftovers are fine. Best if ham has a bone. Can use Ham Hock.
2 stalks

celery, cut in half
2 large

carrots, peeled cut in half
1 tsp

herbes de provence
1/4 tsp

pepper (or to taste)
1/2 tsp

salt (or to taste)
pinch

cayenne pepper or mexican pepper of choice
pinch

cardamon, ground
1 to 2

bay leaves, depending on size of leaf
1 md

(or medium large) yellow onion peeled
2 handfuls

Close to finishing soup -- approximately peeled baby carrots
1

Close to finishing soup -- approximately peeled sliced medium or chopped celery
1 to 2

Peeled and medium diced Russet or Golden Yukon potato, Optional
sprig

Fresh parsley (optional)

How To Make ham and navy bean soup

1
Sort bad beans or small stones from beans. Rinse and soak beans overnight. (Or boil water, add beans and soak for two hours. Instructions for "quick soak" on Navy bean bag.)

2
Drain water. Add chicken stock/broth, celery, carrot, onion, ham and hambone.
3
Place all herbs and spices in a tea ball or cheese cloth and tie to close and add to soup mixture. Bring to boil and simmer. Can also put in slow cooker and place on low for 8 hours.
4
Remove cooked onion, celery and carrot.
5
Add fresh baby carrot, chopped celery and potato (if desired). Return to boil and reduce to medium low for 20 to 30 minutes or change to high on slow cooker for 2 hours.
6
Dress with diced fresh parsley, if desired. Serve with cheese and crackers, hot rolls and/or salad, if desired. Freezes well.
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ham and navy bean soup

Ingredients For ham and navy bean soup

How To Make ham and navy bean soup

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