Description

Easter is coming up and many will make a ham dinner. Use the ham bone and leftover ham to make a delicious, savory soup. It can be made on the stovetop or even in a slow cooker. Serve it with a crusty bread, garlic toast and a side salad, if desired.

Ingredients

• 2 c. dry navy beans
• 1 T. olive oil
• 2 c. celery chopped
• 2 c. carrots chopped
• 1 large onion finely chopped
• 3 cloves garlic, finely minced
• 8-9 c. chicken stock
• 1 ham bone (leave meat on the bone while it cooks)
• 4-5 c. leftover ham
• 4 sprigs fresh thyme or 2 t. dry
• 1/4 c. fresh parsley or 1 T. dry
• 1/2 t. freshly ground black pepper

Steps

1. Prepare dried beans:
2. Soak beans in cold water for 8-10 hours, or overnight; drain; rinse.
3. In a large pot, heat oil; sauté celery, carrots, onions and garlic until tender. Add chicken stock, ham bone and ham. Add beans, parsley, thyme and black pepper. Bring to a boil; reduce heat; simmer covered for 2-3 hours.