NAVY BEAN AND HAM SOUP

Leftover ham from Easter? Or, maybe you are just looking for an amazing idea for a warm bowl of soup on a chilly fall or winter evening. This 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. Plan ahead because it is going to take about three hours. However, it will be all worth it when you will end up with a big pot of goodness!

If you like Lima Beans, you must check out my recipe for Lima Bean Soup. In my opinion, lima beans get a bad rap. For some of us maybe it was having to sit at the dinner table and gobble up all of those frozen lima beans on our plate. My Husband refuses to eat them. He has absolutely no idea what he is missing. I swear these are not the lima beans from your childhood. Give them a try!

HOW TO PREPARE NAVY BEAN AND HAM SOUP

Place your beans in a bowl with cold water and salt. Allow the beans to soak for at least an hour. Heat up the olive oil in a large soup pot. I have been using this Lodge Enameled Cast Iron Pot a lot lately to prepare my soups. Add in the minced 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 the vegetables to soften (not brown) for a few minutes. Coat the vegetables with the flour. Allow the raw taste of the flour to cook off for about a minute, or so.

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Add in the chicken stock, water, bay leaves, ham and ham bone. Rinse the beans and add them to the pot. Season with black pepper. The soup should have enough salt from the ham. You can check the taste once the soup is finished. Bring to a boil. Turn heat down to a low simmer. Cover and allow to cook for at least three hours, or until the beans have fully softened, but are not falling apart. Stir occasionally.

To finish, remove and discard the bay leaves. Remove the ham bone. Cut any extra ham from the bone and place in soup. Add in the fresh parsley. I like my soup to have a touch of thickness. So, 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!

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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