Navy Bean N Ham Soup
2 cdry navy beans
2 1/2 cwater
2 1/2 cchicken stock or broth
1 1/2 lbham butt, or large ham bone
1 cchopped celery with leaves
1/2 tspitalian seasoning
1/2 tspblack pepper
1 tspchicken or ham, better than buillon soup base - or 1 buillon cube - for more flavor - optional
saltto taste at the end of cooking
How to Make Navy Bean N Ham Soup
- Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight.
Drain and add 2 1/2 cups chicken stock and 2 1/2 cups water (enough to cover beans) in a large soup pot.
Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either.
- When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired.
If mixture appears too thick, add a little boiling water or I add chicken stock... Now, is a good time to taste and add salt to your liking.
- Crock pot method:
Use basically the same directions only after bringing the beans to a quick boil, pour them and the water & broth into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours