Hearty Ham and Navy Bean Soup

Honey Baked Ham and Navy Bean Soup

My parents loved this recipe. It’s the perfect supper served with a side of homemade cornbread.

I’d visit a Honey Baked Ham store just to purchase a few ham bones for our freezer.

Freezes beautifully and recipe is easily doubled (or in my case tripled) by doubling or tripling ALL ingredients, save for the ham bone.

Hearty Ham & Bean Soup

★★★★★

Soups & Stews

INGREDIENTS

1/2 pound navy beans

Ham bone and any leftover ham

1 medium onion, chopped and sauteed

3/4 cup shredded raw potatoes

3/4 cup chopped celery

1/4 cup celery leaves

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh green onion tops

1 cup chopped tomato (fresh or canned)

DIRECTIONS

Wash beans well, then cover with 6 cups warm water. Let stand overnight. Next day pour beans and water in which they were soaked into a large saucepan.

Combine all ingredients except tomatoes and green onion tops. These two ingredients may be omitted, but they add much color to the dish. Add them the last 10 minutes to retain color. Cook soup in a covered saucepan slowly about 3 hours or until beans are very soft. When done, taste and season further if necessary. If soup appears too thick toward end, add a little water or stock. If it appears too thin, cook uncovered a few minutes. Add tomatoes and onions last 10 minutes, and cook slowly uncovered.

Can easily double the amount of soup made by duplicating all ingredients EXCEPT for the ham bone 🙂

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