Ham and Navy Bean Soup

This navy bean soup recipe is the best use I have ever found for a leftover ham bone! Be sure to save the pan drippings from the cooked ham — chill them so you can remove the fat and use the good-tasting juices to add even more flavor.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 459 Calories

Ingredients

• 1 onion, finely diced
• ¼ teaspoon ground black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• 4 quarts water
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 pound dry navy beans, soaked overnight
• 1 pound leftover ham bone with meat attached

Recipe Instructions

Step 1

In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.

Step 2

Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.

Step 3

Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.