Introduction
Discover the comfort of a classic ham and navy bean soup that brings warmth and heartiness to your table. This easy, nourishing recipe uses leftover ham bone and pantry staples to create a delicious meal that’s perfect for chilly days or anytime you crave a satisfying soup.
Ingredients
| Ingredient | Amount |
|---|---|
| Dry navy beans | 1 pound (soaked overnight) |
| Water | 4 quarts |
| Leftover ham bone with meat attached | 1 pound |
| Onion, finely diced | 1 |
| Carrots, sliced | 2 |
| Celery stalks, diced | 2 |
| Garlic powder | ¼ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Paprika | ½ teaspoon |
Instructions
- In a large stockpot, combine water, ham bone, and soaked navy beans. Bring to a boil, then reduce heat and simmer until beans are nearly soft.
- Remove ham bone and cut off remaining meat. Remove about one-third of the beans and mash them with a potato masher or in a food processor.
- Return the ham and beans to the pot, add onion, carrots, celery, garlic powder, pepper, and paprika. If you have ham dripping, add it now.
- Simmer until vegetables are tender. Taste and adjust seasonings as needed. Serve warm.
Tips for Best Soup
- Soaking beans overnight reduces cooking time and improves texture.
- Mashing some beans adds creamy thickness without cream.
- Use leftover ham drippings for extra flavor.
- Serve with crusty bread or cornbread for a complete meal.
FAQ
Can I use canned beans? Yes, but reduce cooking time and add less water.
How long does it keep? Soup stores well refrigerated for up to 4 days or freezes for 3 months.
Can I make it vegetarian? Substitute ham bone with smoked paprika and vegetable broth for a smoky flavor.
Enjoy making and sharing this satisfying ham and navy bean soup! Try the recipe today and share your delicious results.