Navy Bean Soup
"This Navy Bean Soup recipe is hearty, comforting and the best way to use up leftover ham! It can be made with hambone, chopped ham or even shredded chicken and bacon (like pictured here). It is loaded with navy beans, ham (or chicken), potatoes, carrots, celery, fennel, onions, garlic and chives for complex, rich, satisfying spoonfuls. This Navy Bean and Ham Soup can be made with dried navy beans or canned navy beans and it can be made on the stove or in the crockpot – I’ve included directions for both; n..."
INGREDIENTS
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1 lb. dried white navy beans (OR 3 (15 oz.) cans navy beans, rinsed and drained)
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8 oz. bacon, finely chopped (optional (recommend if using chicken))
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1 large onion (chopped)
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1 bulb of fennel (chopped)
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1 1/2 cups chopped celery
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3 carrots (chopped)
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4-6 garlic cloves (minced)
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1 14.5 oz. can fire roasted diced tomatoes, (undrained)
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2 cups Yukon gold potatoes (chopped into 1/2” cubes)
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6 cups low sodium chicken broth
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water (in directions)
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1 tsp EACH ground (dried) mustard, dried parsley
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1/2 tsp EACH dried basil, dried oregano, dried thyme, smoked paprika
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1/4 tsp EACH pepper, red pepper flakes
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2 bay leaves
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one meaty ham bone (OR 2 1/2 cups chopped ham or shredded chicken)
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1/4 cup finely chopped chives
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salt to taste (will depend on if using salty ham or chicken)
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