Got a leftover ham bone from the holidays? Time to make this delicious Navy Bean and Ham Soup!
My family wanted a Honey Baked Ham for Christmas this year so that’s what we had…of course, with plenty of veggie sides for this mostly plant based eater! My mom asked me to make a Navy Bean and Ham soup with the leftover ham so I was happy to oblige. I’ve never made this soup before but I think what I came up with is pretty tasty. Thumbs up all around!Print
Navy Bean and Ham Soup
- 1 ham bone*
- 1 lb. dried navy beans
- 2 Tbls. olive oil. (or combo oil and butter)
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 6 cloves garlic, chopped
- 6–8 C. vegetable broth (or chicken broth)
- few sprigs of fresh thyme
- salt & pepper
- In large bowl filled with water, soak beans overnight. Drain and rinse when ready to cook.
- In large soup pot or dutch oven heat olive oil (and butter, if desired). Add onions, carrots and celery, sprinkle with some salt and pepper and sauté until they begin to soften. Add garlic and cook a minute or two more, until fragrant.
- Add ham bone, dried beans, broth and thyme. Bring to a boil, reduce heat and simmer, partially covered, until beans are tender, about 1.5-2 hours.
- Taste and adjust seasoning (salt, pepper, thyme) if needed.
*I had one 6-8 lb. Honey Baked Ham and used the leftover bone with some ham left on it. Add as much additional leftover ham as you like if your bone doesn’t have enough meat left on it.