Oh, TG leftovers, how I appreciate you! It’s so nice having leftovers that are easily turned into a whole new dish. Take the ham bone for instance – it doesn’t seem like much, but it lends rich flavor to this soup. I chopped up some leftover ham and added it to the pot towards the end of cooking right after using my stick blender to puree some of the soup. The flavor is warm and comforting and this may become a new Thanksgiving leftover tradition for my family 🙂 It’s so cheap to make too, and all I needed to buy was the navy beans because I had all the stock, veggies and herbs I needed for this. Thanks for reading, enjoy!
Navy Bean and Ham Soup –
- 1 pound navy beans, soaked for 6 to 8 hours
- 4 carrots, chopped
- 3 celery, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- thyme, rosemary, bay leaf – tied with kitchen string
- 1 meaty ham bone
- 2-3 cups diced ham
- 8 cups chicken stock or water
In a large soup pot or Dutch oven combine the beans, herb bundle, ham bone, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer, about 1-1/2 hours.
Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft, the beans are completely tender, and the ham meat easily pulls away from the bone. Pull the meat off the bone and discard the bones.
Turn off the heat and remove the ham bone. Cool slightly. Remove the meat from the ham bone, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Puree about 3 cups of the beans with a some of the liquid in a blender or use your stick blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup along with the chopped ham. Heat the soup and adjust the seasoning as needed with salt and pepper.