The challenge I have with blogging a soup recipe is that I never seem to make it the same way twice and I usually do not measure anything. It’s always just a little of this and that and what ever I have on hand. I didn’t have any split peas to make split pea soup, but I did have navy beans. I actually prefer beans as they are firmer and don’t get mushy. While making this recipe I did measure everything so I could pass on this awesome recipe, but some great adaptations could be a variety of vegetables and beans, or different herbs and spices. Experiment!
Ham and Bean Soup
- 1 ham bone I leave meat on the bone while it cooks
- 4-5 cups leftover ham
- 2 cups dry navy beans
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 4 sprigs fresh thyme or 2 teaspoons dry
- 1/4 cup fresh parsley or 1 tbsp. dry
- 1/2 teaspoon fresh ground pepper
- 8-9 cups chicken stock
- 1 tbsp . olive oil for sautéing vegetables
Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse (I do this the night before).
In large pan heat oil and sauté celery, carrots, onions and garlic until tender.
Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.
Add beans, parsley, thyme and pepper.
Bring to a boil, then reduce heat and simmer covered for 2-3 hours.
Chop up large pieces of ham before serving