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Navy Bean and Ham Soup

Navy Bean and Ham Soup

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

Course Soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
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.