Soups are a great way to use leftover ham. This very easy soup recipe uses ham and a few other simple ingredients to create a comforting and hearty meal. The mild flavor of the navy beans is perfect for the savory ham. Adding fresh veggies to the soup after it’s started cooking means they have structure and aren’t mushy. Between the starch from the bean and potatoes, it’s just enough to thicken the soup. Perfect for a cold day. The bonus of the recipe is the backstory… we loved to learn a bit about Corinne’s mom
Cook time: 2 Hr 30 Min Prep time: 8 Hr Serves: 10
1 lb navy beans
12 c water
2-3 c leftover ham; cut into chunks (you can use a ham hock as well, I just like a lot of meat in my soups)
2 bay leaves
2 c chopped onion
1 c chopped celery
1 c chopped carrots
1 potato, peeled and chopped
2 clove garlic, chopped
3-4 dash(es) Louisiana hot sauce
salt and pepper (fresh ground) to taste.
1/4 c chopped fresh parsley
1. To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain.
2. In a large heavy pot, combine beans with ham hock or the chunk ham, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato, and garlic. Simmer for another hour or until soup is very thick.
3. Remove ham hock and strip off meat from the bone. Discard the rind and fat.
4. Stir meat into soup and season with salt and pepper.
5. Stir in parsley and serve hot.