Recipe by Kmac
This is the bean soup my mom used to make whenever we'd finished a ham -- using the ham bone makes a wonderful stock for the soup. Enjoy!
Top Review by joyceslater
This was very, very good. I didn't make the 12 serving portion because I didn't have that much cooked ham, only the bone. Didn't use carrots because I just don't like them for some reason. I also cut down on the canned tomatoes on any soup recipe. And I had cans of beans, so rather than buy the dried beans I used those - couldn't tell the difference at all. And I did blend about 1/3rd of the soup and return it to the rest in the pot. I will make this again. One note...on step #3 it says to remove the bone....never said when to put it in. JS
- 16 ounces navy beans, Dry
- meaty ham bone
- 2 cups cooked ham, chopped up
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery ribs, divided
- 2 bay leaves
- 1⁄4 teaspoon pepper
- 7 cups water
- 10 ounces beef broth
- 10 ounces chicken broth
- 10 ounces diced tomatoes (I like the fire-roasted tomatoes)
Directions See How It's Made
- Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
- Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
- Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
- Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
- Great served with a dolop of horseradish.