Ham and Navy Bean Soup.. (stick to your ribs)

I cooked off a lovely ham while mom was visiting, and we had a big meaty ham bone.. and that means soup.


I took 2 cups of navy beans, covered them, brought to a boil for two min, turned it off and let sit for an hour, drained and ready to be put into the soup pot.

In the soup pot, I put the meaty ham bone, 2 large diced onions (peeled) and 2 cloves of garlic, peeled, cover bone well with water or white stock, added salt, pepper, bay leaf.

Add the pre-started white navy beans and simmer for four hours at a low heat.. then pull the bone, and demeat anything that did not come off in the simmer.

Then add, peeled, diced 2 large carrot, and 3 large potatos, 2 heaping tbsp. of tomato paste, 2 tbsp. HP sauce or homemade version of iit, 1 tsp of wostersauce, add any leftover ham diced to the soup.. check your spices, add salt, or pepper as needed..

Cook till veggies are done.. good hot, and even better reheated!

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6 Responses to Ham and Navy Bean Soup.. (stick to your ribs)

  1. Denise says:

    Where’s the like button. Lol. Looks yummy.

  2. calliek says:

    Looks delish! I did a ham soup last week too – from ham stock. I made in the spring and froze. I love cabbage in mine and used dried chickpeas which stay whole so I don’t end up with that creamy look you have.

  3. Susan says:

    I remember many a pot of bean soup from a leftover ham bone! We had it a few times when we were up at the lake snowmobiling…warmed our hands and faces with the steam from a big bowl full as we filled our hungry bellies with the soup!

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