Navy Bean With Ham Soup, by Heather N.
photo by Heather N.
- Ready In:
- 15hrs
- Ingredients:
- 14
- Yields:
-
1 crockpot
- Serves:
- 15
ingredients
-
Ham Stock
- 3 lbs smoked ham shank
- 3 quarts water
- 2 large carrots (unpeeled, large pieces)
- 2 stalks celery & leaves
- 1 teaspoon kosher salt
-
Soup
- 1 lb dried navy beans (soak 6-8 hours or overnight)
- 16 ounces cubed ham (I used John F Martin and Sons)
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 medium yellow onion, diced
- 14 1⁄2 ounces new potatoes
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 15 1⁄2 ounces great northern beans (optional, pureed and added if you want to thicken soup)
directions
- Place beans in bowl, add just enough water to cover. Soak 6-8 hours or overnight.
-
Stock:
- Place ham shank in crockpot and add just enough water to cover,.
- Add coarsely chopped carrots and celery.
- Add salt.
- Cover and cook on high for 6 hours. Makes about 2 quarts of stock.
- Remove bone and meat, reserve. Strain broth into container. Refrigerate.
-
Soup:
- Add beans to crockpot.
- Skim fat off of stock. Add all stock to crockpot.
- Add chopped carrots, celery and diced onion.
- Add in 16oz cubed ham.
- Return bone and meat from shank to crockpot.
- Cook on HIGH for 3.5 hours then reduce to LOW for 6.5 hours.
- Remove Ham bone. And serve.
- If you prefer a thicker soup you can puree a can of great northern beans and add to crockpot to thicken.
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RECIPE SUBMITTED BY
Heather N.
Frederick, Maryland
Don't forget to KISS the cook!! :D I love to experiment with food. I love bold flavors. I love to cook and find it especially pleasing when I have someone special to cook for. ?
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