Navy Bean and Ham Soup
Leftover ham? My motto is: make soup!
I’ll keep this post short and simple. These are guesstimated amounts since soup is a wing-it kind of thing for me and I don’t really measure. The key is really ratio – add more of what you like, less (or none) of what you don’t.
To make your ham stock, cover the bone with cold water in a large stockpot. Add onions, garlic, veggies, a few peppercorns. Bring to boil, reduce heat and simmer, uncovered, until liquid is reduced by half, about 2 1/2- 3 hours. Strain out bone and veggies, discard. Strain stock again through a fine-mesh sieve.
When I make stock, I use the veggie ends that most people typically discard, such as asparagus bottoms, broccoli bottoms, celery bottoms, carrot tops, etc. This way, nothing goes to waste.
Homemade Navy Bean Soup with Ham Recipe
- 1 lb dried navy beans, soaked overnight, drained and rinsed
- 6 cups stock made from ham bone and veggies (see note above)
- 3-4 cups diced ham
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 4 carrots, sliced
- 2 celery stalks, sliced
- 1 bay leaf
- 1 teaspoon dried thyme (I dry my own, so it’s very high quality. By all means use fresh, if you have it)
- 1/2 teaspoon dried oregano (see my note on thyme)
- 1 teaspoon ground cumin
- Black pepper, to taste
In a large stockpot, heat oil over medium heat. Add onions and stir for a minute or two, then add garlic. Cook for about 3 minutes, until onions are translucent.
Add stock, herbs, and spices and bring to a simmer.
Add beans and bring to a boil. Reduce heat, partially cover, and cook until beans begin to become tender, about 1 hour.
Add ham, carrots, and celery and simmer for another 30 minutes, or until beans and veggies are tender.
Want to customize this? Add veggies of your choice here – chopped tomatoes, potatoes, kale, asparagus, broccoli – whatever you like and have on hand.
Definitely serve with some crusty bread. This soup is delicious, hearty and will warm you up on a cold winter night.
Enjoy!
Thank you Lola that looks quite delicious, I shall try it. The photo is beautiful too 🙂
Thanks Mike! Was a very quick photo but the soup’s delicious. Happy New Year!
Looks absolutely marvellous.
Thank you, Don! Sometimes the simplest of dishes are the most satisfying and this is definitely one of those. 🙂
Have the bone on to simmer now. This looks like a keeper.
Thank you, John! It’s a simple soup but that bone gives it a ton of flavor! 🙂
Yummmmmm Happy New Year Ms. Rugula
You too! 🙂
I skipped dinner and this makes me so hungry right now. I think I’ll just have to go to bed so I can forget I read this post 😉
Awww…thanks Stephane! It’s just a simple soup but it’s SO cold here in the Chicago area, right now and it truly was delicious! (I know you remember how cold it gets here!) Thank you, so much! 🙂
Sounds yummie. A friend dropped dropped a ham bone for me. I make a ham & bean too. It’s my grandma’s recipe with traditional paprika. The cumin you chose would be interesting. -Cheers
Oh I love paprika – that’s a great idea. I especially love having family recipes! 🙂 Thanks!
Yes, a Family Recipe is so special. My Grandma uses traditional Hungarian Paprika. I sometimes like adding a little Spanish Smoked Paprika. I find it compliments the ham quite nicely. 🙂
The soup is simmering on the stove. I am going out to shovel the 5 inches of snow we got last night. What a treat is waiting for me. Thanks Lola!
Sue C.
We’re getting snow here too, Sue! I hope the shoveling went fast and the soup warms you up. Happy New Year to you!