NAVY BEAN (HAM AND BEAN) SOUP

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Navy Bean (Ham and Bean) Soup image

Hearty, thick soup that's a perfect something to do with your leftover holiday ham and bones. Use two bones with plenty of meat on them instead of the ham hocks. I make it every time we have two ham bones in the freezer and once I take most of the meat off, the dogs get the bones for a special treat, so they love when I make this too! Found it on the Food Network site, but I've tweaked it a bit.

Provided by Chef Skie

Categories     Ham

Time 3h

Yield 8-12 serving(s)

Number Of Ingredients 12

2 lbs navy beans, picked over, rinsed, and drained
10 -15 sprigs parsley
2 sprigs fresh thyme (I use rosemary instead)
1 -2 bay leaf, depending on size
2 large smoked ham hocks (or ham bones)
1 medium onion, coarsely chopped (or 2 small)
2 garlic cloves, coarsely chopped
8 cups cold water
1 medium carrot, coarsely chopped
kosher salt
fresh ground black pepper
butter (to garnish)

Steps:

  • Put beans in a large saucepan and cover with 2 inches of cold water.
  • Bring to a boil, reduce heat, and summer for 5 minutes.
  • Remove from heat, cover, and let sit for 1 hour, then drain.
  • Tie herbs into a bundle or wrap in a square of cheesecloth.
  • In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
  • Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
  • Turn off heat, remove ham and allow to cool, then cut into cubes.
  • Remove herbs and discard.
  • Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
  • Stir puree and meat back into the remaining soup.
  • Season to taste with salt and pepper.
  • Put in bowls, top with a pat of butter, and serve.

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