Ham and Bean Soup (Recipe 67 of 125)

What do you do when you have a left over ham bone? You make soup. Dad used to make navy bean soup all the time after we'd have ham. It's something I crave once in a blue moon. I'm so glad I made it tonight. Felt like a little bit of dad was in the kitchen. 

The one piece of advice for this recipe... DO NOT SALT ANYTHING until the end. Ham has a ton of salt and salting layers as you go will make this salty. I did not remember that. This soup was a bit salty. I'll fix it tomorrow by adding more chicken stock to it to thin it out a bit. 

Ham and Bean Soup

Recipe from Art and the kitchen

1 ham bone I leave meat on the bone while it cooks

4 c leftover ham

2 c dry navy beans

2 c celery chopped

2 c carrots chopped

1 large onion finely chopped

3 cloves garlic finely minced

4 sprigs fresh thyme or 2 teaspoons dry

¼ c fresh parsley or 1 tbsp. dry

½ tsp fresh ground pepper

8-9 c chicken stock

1 T olive oil for sautéing vegetables

Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse. (I do this the night before).

In large pan heat oil and sauté celery, carrots, onions and garlic until tender.

Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.

Add beans, parsley, thyme and pepper.

Bring to a boil, then reduce heat and simmer covered for 2-3 hours.

Chop up large pieces of ham before serving