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Thursday, December 29, 2016

Navy Bean and Ham Soup

My mom made a spiral ham at Christmas and I was able to get the bone to bring home to add to some soup.  We haven't had navy bean soup for a long this seemed like a good opportunity.  Leftovers freeze well too.
After soaking the beans, you can add all the ingredients to a crock pot if desired and cook on low for 8 hours.

1# dried navy beans
1 ham bone or 2 ham hocks
2 T. olive oil
4 carrots, sliced
1/2 onion, diced
4 celery stalks, sliced
2 t. thyme
2 t. rosemary
8 -10 c. vegetable broth
2 T. vegetable broth concentrate
Put the beans in a large bowl or pot.  Cover with water and allow to soak overnight.  Drain.
In a large Dutch oven or soup pot, saute the carrots, onion, and celery in olive oil for 5 minutes.  Add in the remaining ingredients.  Bring to a boil, and simmer for 2 hours.   You may need to add more broth as it cooks and thickens.  Remove bone, slice off meat and add to soup.

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