Ham and Navy Bean Soup

Recipe Rating:	2 Ratings5
Categories:	Bean Soups, Quick & Easy
Serves:	6
Prep Time:	40 Min
Cook Time:	6 Hr

Ingredients

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 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)

Pinched by Johnnette, and 36 more.

Margaret Bloom

Well Seasoned

Rossville, TN (pop. 664)

Recipient2000

Member Since Dec 2009

Margaret's Notes:

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.

Directions

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.)

Drain water. Add chicken stock/broth, celery, carrot, onion, ham and hambone.

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.

Remove cooked onion, celery and carrot.

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.

Dress with diced fresh parsley, if desired. Serve with cheese and crackers, hot rolls and/or salad, if desired. Freezes well.

Comments

3 comments

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Terrie Hoelscher Blessed1

Jan 26, 2011

This looks like A LOT of ingredients, but it looks delicious! Your recipe says it serves 6 ... really? that's a lot of soup! Big servings, I guess, huh? :o)
I'm saving this ... it sounds delicious.