Ham and Navy Bean Soup

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 118.2

Total Fat: 2.7 g
Cholesterol: 12.8 mg
Sodium: 499.4 mg
Total Carbs: 15.4 g
Dietary Fiber: 5.6 g
Protein: 8.3 g

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

Introduction

with Ham from Father Tim's Baked Ham with Ham from Father Tim's Baked Ham

Number of Servings: 12

Ingredients

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

Directions

Save about 1 cup leftover ham bits from Father Tim's Baked Ham (from "The Mitford Cookbook & Kitchen Reader"), and set aside. Also, save the ham bone.

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.