Savory Ham and Bean Soup
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
Directions
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Prepare dried beans:
Soak beans in cold water for 8-10 hours, or overnight; drain; rinse.
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.
Cut up large pieces of ham before serving.
Serve.
6-8 servings.
*This soup also does well cooked in a slow cooker 6-8 hours on Low.