Flashback: Navy Bean Soup

December 27, 2012

Got leftover Christmas ham?  Put it to good use with big pot of warm comfort food.  This pot will serve a big crowd, perfect if you’ve still got Holiday company, but it’s easy to halve it.  No ham this year?  Try bacon or sausage instead.

  • Navy Beans, 2 pounds, dry
  • Ham Bone with some meat still on it (or Ham Hocks)
  • Yellow Onions, 2
  • Celery, 6 or 7 ribs
  • Carrots, 4 or 5
  • Garlic, 2 or 3 cloves
  • Bay Leaves, 2
  • Coarse Ground Black Pepper
  • Salt

Rinse the beans and put them in a large stock pot, along with the ham. Cover with water and bring to a boil. Cover and let them simmer on very low heat for a couple of hours, until the beans begin to get tender. Don’t stir because it’ll only break up the beans and turn them into mush.

Meanwhile, slice the celery.

Slice the onion into thin rings and crush the garlic cloves.

Peel and slice the carrots.

Once the beans are beginning to soften, add the vegetables, bay leaves, salt to taste and a generous amount of coarse ground black pepper. Gently stir it all together and let it simmer for another 45 minutes to an hour.

Pull the ham off the bone and remove the bone.

Let it sit for a few minutes before serving.

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{ 1 comment… read it below or add one }

1 Winnie December 27, 2012 at 11:01 am

My mom brought me her ham bone from a ham she roasted for Christmas. I always freeze them for pea soup, so I can’t wait to try this one! Thank you….

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