Wednesday, January 9, 2013

Navy Bean and Ham Soup

We were gifted a Christmas ham again this year by Ryan's boss.  I made ham and navy bean soup with some of it the other day and it was delicious!  And perfect for the cold January weather we've had recently.

Ham and Navy Bean Soup
1 cup dry navy beans
2 cups cubed ham
1 Tbsp. butter/margarine
1 medium onion, chopped
3 celery stalks, chopped
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
2 cups sliced carrots - optional :)  

Rinse beans.  Combine beans and 4 cups of water.  Bring to a boil, reduce heat and simmer for 2 minutes.  Remove from heat.  Let stand covered for 1 hour.  Drain and rinse beans, set aside. 

In a large pot melt 1 Tbsp. butter or margarine.  Cook onion and celery, add cubed ham.  Cook until softened.  Stir in beans, salt, pepper, bay leaf, and 5 cups of fresh water.  Bring to boiling, reduce heat.  Cover and simmer for 1 - 1 1/2 hours (or until beans are tender.)  

Add carrots if desired.  Simmer, covered for 15 minutes or until carrots are tender.  Season to taste with salt and pepper.    

**For other ways we've used our hams in years past click here.**  

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