Navy Bean and Ham Soup

Navy Bean and Ham Soup

Navy Bean and Ham Soup

The first soup that I want to showcase for my Soup of the Month will be Navy Bean and Ham.  I chose this because I happen to have that ham bone left over from my New Year’s Ham.  This soup also includes protein rich legumes and kale.  It is a little difficult to find lots of in-season produce in January but there are a few varieties available.  Most common are broccoli, brussels sprouts, cabbage, cauliflower and kale.  You can also find leeks, turnips and rutabagas in January,  although you might not be as familiar with them.

You can take the long slow process with this pot of soup or opt for the quick version and use canned white beans if you don’t have time for a long simmer.  I enjoy making this soup on a weekend afternoon when it has ample time to cook.  The soup is simmering away while I am cleaning up the house.  When I’m done cleaning, I can enjoy that warm bowl of soup as my reward.

The beauty of a pot of soup is that you can create it based on what you have available.  For example, if you don’t have ham then you could use smoked sausage.  Or if you don’t have navy beans you could substitute great northern.  Soup is so versatile and easy going that it doesn’t mind if you make changes based on your preferences and what you have in your kitchen.

So here you have January’s Soup of the Month….

Navy Bean and Ham Soup

Navy Bean and Ham Soup
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
 

A hearty bowl of soup that is fiber rich.  This soup will warm your insides on a cold day.

Course: Soup
Servings: 10
Ingredients
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 ham bone plus 1 cup chopped ham
  • 1 lb navy beans soaked overnight or quick soaked (see Note)
  • 2 stalks celery chopped
  • 3 large carrots chopped
  • 8 cups chicken or vegetable broth
  • 2 cups kale coursely chopped
  • 1 cup small elbow noodles uncooked
  • 2 bay leaves
  • 1/2 tsp + pepper
  • 1 tsp thyme
Instructions
  1. Saute the onion and garlic in the olive oil until tender.  About 5 minutes.

  2. Add in the celery, carrots, broth, ham bone, ham, navy beans, bay leaves and spices.  Bring to a boil.  Turn down the temperature and allow the soup to simmer for several hours.

  3. When the beans are tender, remove the ham bone and pull off any remaining meat.  Chop and add back to the pot.    

  4. Finally, add in the kale and the pasta.  Simmer for about 15 minutes until the pasta is tender.  Remove the bay leaves.

  5. Note:  For the quick soap method follow these directions.   Sort and rinse the beans and put into a large pot.  Cover with 2 inches of water.  Bring the beans to a boil.  Turn off the heat and let the beans soak for at least an hour.  Drain the beans and they are ready to add to your soup.

Ladle a spoonful of this soup into a bowl.  Add a piece of cornbread  and you have a hearty meal for yourself and your family.  If you have any leftovers, this soup will freeze beautifully.  So, go make a pot of Navy Bean and Ham Soup today!

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2 Comments

  1. I Need that cornbread recipe to go with it., also I wonder if some of our younger crowd know , where to find the quick method of bean prep ., or how it’s done

    1. Author

      Hi Cheryl,
      Good questions. I typically use a cornbread mix because I’m in a hurry. My favorite is the Krusteaz Honey Cornbread & Muffin Mix. I’ll have to work on a ‘from scratch’ recipe one of the days. Most of the dried bean packages list how to do the quick soak method…After sorting and rinsing the beans, cover with cold water and bring to a boil. Remove from heat and let sit for an hour. Drain the beans and they are ready to add to the soup. I will go back and add a note into the recipe just in case someone is looking for how to do this. Thanks for the suggestion!
      Janie

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