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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.1
  • Total Fat: 6.6 g
  • Cholesterol: 42.7 mg
  • Sodium: 1,194.2 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 10.2 g
  • Protein: 18.4 g

View full nutritional breakdown of Honey Baked Ham Navy Bean Soup calories by ingredient
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Honey Baked Ham Navy Bean Soup

Submitted by: PMGOHIO

Introduction

I made up this recipe to use up the ham bone left over from Thanksgiving, and it turned out really, really good! I made up this recipe to use up the ham bone left over from Thanksgiving, and it turned out really, really good!
Number of Servings: 8

Ingredients

    1 Ham bone left over from honey-baked ham, preferably with about a pound of ham left on it.
    4 cups chicken broth
    Fresh sage
    2 bay leaves
    Handful of fresh sage, chopped
    1 large onion, quartered
    2 stalks celery w/leaves
    1/4 cup butter
    1 cup chopped carrots
    1 cup chopped leeks
    1 tsp dried oregano
    1 tsp dried basil
    1 Tbsp. worchestershire sauce
    1/2 cup red or white wine (whatever is left over)
    1 bag of dried navy beans
    Water as needed

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Directions

Take the ham bone, put it in a slow cooker with chicken broth, onion, celery, bay leaves, sage and onion. Cook overnight. While the broth is cooking, soak the beans in water overnight. In the morning, put crock pot in refrigerator. When ready to make soup, separate the meat from ham bone, strain the broth & skim off the fat. Put broth in large soup pot with the drained and rinsed beans. Saute the leeks and carrots in butter, add to broth with seasonings, wine and ham. Simmer slowly all day, watching carefully and adding water as needed for desired consistency. I cooked it for about 4 hours. Serve with corn bread and salad. Makes about 8 1 1/2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PMGOHIO.






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