Honey Baked Ham Navy Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 brothFresh sage2 bay leavesHandful of fresh sage, chopped1 large onion, quartered2 stalks celery w/leaves1/4 cup butter1 cup chopped carrots1 cup chopped leeks1 tsp dried oregano1 tsp dried basil1 Tbsp. worchestershire sauce1/2 cup red or white wine (whatever is left over)1 bag of dried navy beansWater as needed
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.
Number of Servings: 8
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info 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
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