Leftover ham from Easter? Navy Bean and Ham Soup is a great option. Feels so much like home. So, go grab your ham bone and a few bags of dried navy beans…give me a few hours…and you will end up with a pot of goodness!
Place your beans in a bowl with cold water and salt. Allow to soak for at least an hour. Heat up the olive oil in a large pot. Add in the celery, carrots, onions and garlic. Want a super easy way to dice vegetables? Check this Chop ‘N Prep from Tupperware. It’s my new favorite kitchen gadget! Allow to soften (not brown) for a few minutes. Coat the vegetables with the flour. Allow the raw taste of the flour to cook off…a minute or so.
Add in the chicken stock, water, bay leaves, ham and ham bone. Rinse the beans. Add those to the pot. Season with black pepper. Bring to a boil. Turn heat down to a low simmer and allow to cook, covered, for at least three hours, or until the beans have fully cooked. Stir occasionally.
To finish, remove and discard the bay leaves. Remove the ham bone. Add in the fresh parsley. I like my soup to have a touch of thickness. Take a ladle full of broth and add to a bowl. Add in cornstarch to create a slurry. Heat the soup up to just under a boil. With a slotted spoon, stir in the slurry. Just enough to thicken slightly. Turn off heat. Serve and ENJOY!
Want a similar recipe to this amazing Navy Bean and Ham Soup? Check out my recipe for Lima Bean Soup!