We ate about 10 pounds of ham that week, and I froze the other 10 pounds. We have had ham paninis, pulled pork sandwiches, ham and cheese omelets, and now Navy Bean Soup. This soup was surprising is a couple of ways, first, navy beans are not navy colored, they look like little white Tic-Tacs! They are called navy beans because they have been a staple of the U.S. Navy's menu since the 1850s! Who knew? Another reason to love this soup. The second surprise was how good it was! I can tell you my expectations were not high, frozen and thawed ham, mystery white beans? But is was really tasty, and a great way to use up leftover ham!
Navy Bean Soup
Ingredients:
1 lb dried navy beans
2 quarts chicken broth ( FYI, 32 ounces = 1 quart)
1 yellow onion diced
5 large carrots sliced
5 celery stalks sliced
1 pound cooked ham, shredded or chopped
1 14 ounce can diced tomatoes, drained
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 bay leaf
1 teaspoon black pepper (I know that seems like a lot!)
salt to taste (I didn't add any)
Directions:
1. Soak beans in water overnight. Make sure to cover beans with 3-4 inches of water. Drain and rinse beans. (I soaked mine for about 12 hours, 10pm - 10am, then I rinsed them and stuck them in the fridge until I was ready to make the soup).
2. Heat oil in large stock pot. Add onion, carrots, celery and garlic, saute until soft.
3. Add the beans and broth. Bring to boil, then reduce heat and simmer UNCOVERED for one hour.
4. Remove 2 cups and puree until smooth (use food processor or blender), return puree to pot.
5. Add in drained can of tomatoes, ham, Worcestershire, parsley, bay leaf, pepper, and salt if desired. Simmer for one more hour uncovered.
6. Remove bay leaf and enjoy!
