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Dinner for 8

Navy Bean Ham Soup

Dried navy beans simmer with ham bones, vegetables, herbs, stock, and leftover ham for a thick, savory soup.

$2.95per serving $$
165 minstart to table
8servings

AmericanFamilyLunchesDinnersHolidayCold-weather comfortWinter

Ingredients

  • 2 1/2 lb leftover ham bones
  • 2 whole carrots
  • 2 whole celery ribs
  • 4 whole sprigs fresh thyme
  • 3 whole garlic cloves
  • 1/2 whole yellow onion
  • 1 1/2 whole dried bay leaves
  • 1 whole parmesan rind
  • 4 cups chicken stock
  • 6 cups filtered water
  • 1 tsp italian seasoning
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 large yellow onion
  • 2 large carrots
  • 3 whole celery ribs
  • 10 oz leftover ham
  • 3 1/2 cloves garlic
  • 2 1/2 tbsp light brown sugar
  • 1 1/2 tbsp red wine vinegar
  • 3 dashes liquid smoke
  • to taste kosher salt and ground black pepper (optional)

Steps

  1. Rinse the beans, chop the onions, carrots, celery, and garlic, and gather the ham bones, thyme, bay leaves, and parmesan rind.
  2. Combine the bones, stock, water, half the onion, the smaller carrots and celery, garlic, thyme, bay leaves, and rind in a large pot, then simmer for 45 minutes.
  3. Remove the bones and solids, return the broth to the pot, add the beans and Italian seasoning, and simmer for 65 minutes.
  4. Sauté the remaining onion, carrots, celery, and garlic in olive oil and butter for 10 minutes.
  5. Stir the sautéed vegetables, leftover ham, brown sugar, vinegar, and liquid smoke into the soup, then simmer for 40 minutes.
  6. Season with salt and pepper, and cook until the beans are tender.

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