Ham and Navy Bean SoupSubmitted by: BFFM2008
Introductionwith Ham from Father Tim's Baked Ham with Ham from Father Tim's Baked Ham
2 cup diced, leftover ham
Ham bone from Father Tim's Baked Ham (from the Mitford Cookbook...trust me, you need one.)
1 16 oz. package navy beans, or other white beans
1 cup chopped yellow, sweet onions
1 cup chopped celery
3 cloves garlic, minced
1 tsp. salt, or to taste
1 tsp. pepper, or to taste
Soak beans overnight, or use the quick soak method on the package. Cover beans with water in soup pot. Add ham bone, onions, celery, garlic and seasonings. Simmer until beans are tender.
Cool the soup, and remove the ham bone. Dice any meat remaining on the ham bone. There should be at least 1 cup. Add this to the reserved 1 cup of leftover ham bits. Add the 2 cups diced ham to the soup, and adjust the seasonings.
Treat your dog with the leftover bone!
Makes about 8, 1-cup servings.
I serve this with Aunt Lila's Hot Water Cornbread, or other favorite cornbread recipe.
Number of Servings: 12
Recipe submitted by SparkPeople user BFFM2008.