Amazingly Easy Navy Bean and Ham Soup

This creamy Navy Bean and Ham Soup is the perfect way to warm up on a chilly day and clean out the freezer/pantry at the same time.

If it were summer I would have opted for some baked beans, but we have had a chilly wet spell the last few weeks here in drought parched California, so I wanted soup. And the ham bone from Christmas dinner was taking up too much space in the freezer.

You can make these with any beans, I happened to have dry navy beans on hand. You can use canned if you have that. And the same basic recipe can be used to make split pea soup.

I served it with homemade cornbread and we had a great dinner as well as a few lunches of leftovers for me. Mmmmm!

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Navy Bean and Ham Soup

Navy Bean and Ham Soup, simple yet delicious soup made with a leftover ham bone and dried beans. Perfect winter soup. 

Ingredients

• 1 pound dried navy beans or 3-4 cans (15.5 ounce canned beans)
• 1/2 onion chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 3+ quarts water
• 1 ham bone with some meat still on the bone

Instructions

1. Soak beans overnight or perform a quick soak by putting beans in a large pot and covering with water 1 inch higher than the level of beans. Bring to a boil then turn off heat and let sit one hour.
2. Drain the water from soaked or canned beans.
3. In a large stock pot, heat the oil, onions and garlic over medium heat and cook until onions are translucent, about 5 minutes.
4. Add softened beans, ham bone and 3 quarts of water. Bring to a boil then simmer for 1-2 hours until beans are very soft.
5. Remove ham bone. Remove meat from bone and chop into small bits.
6. Using a hand blender puree the beans until smooth adding additional water if too thick.
7. If you don't have a hand blender you can pour the beans and water into a blender or food processor and puree in batches.
8. Add ham to pureed beans and serve.

Recipe Notes

This recipe uses navy beans, but you can use other kinds of beans as well as split peas instead.

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