The Best Ham and Navy Bean Soup
Hearty homestyle ham and navy bean soup ~ a great way to use leftover ham from the holidays.
Servings: 7 Servings
Calories: 178kcal
Ingredients
- 2 cups navy beans or 1 lb pkg
- 8 ounces ham cut in cubes any form of ham and amount depends on preference ~ check labels for soy and corn ingredients.
- 7-8 cups chicken broth check labels for soy and corn ingredients
- 1 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery diced
- 1 tsp minced garlic
- 1 bay leaf
- black pepper and salt to taste
Instructions
- The night before you plan on making soup, place beans in a saucepan and cover beans with water. Soak overnight. (or use the quick soak method shown in notes) The next morning drain the water and place the beans in a large soup pot or large slow cooker.
- In a medium frying pan saute vegetables in a little broth for about 5 minutes. Add to beans.
- Add all other ingredients and mix well. Cover and bring to a boil, then let simmer for about 1 1/2 hours. Stir occasionally. Remove bay leaf and serve.
- If using a slow cooker set to low and let cook all day 9-10 hours, or on high 5-6 hours.
Notes
Quick Soak Method:
Rinse beans and place in a large pot. For every 1 pound of beans (or two cups) add 6-8 cups hot water to the pot. Bring the water to a boil and continue to boil for 2 minutes. Remove pot from heat and cover. Let sit for 1 hour. Drain water from the beans and they are ready to cook. Instant Pot Setting: If you prefer to use an Instant Pot set the time to 20 minutes in the Bean setting. Let sit 10 minutes before releasing the pressure. 4 WW points plus per serving **By the way if you like this soup, I suggest you check out my own personal recipe for split pea soup...it has recruited even the "non-lovers" like myself to enjoy a bowl of split pea soup. Homestyle Split Pea Soup
Rinse beans and place in a large pot. For every 1 pound of beans (or two cups) add 6-8 cups hot water to the pot. Bring the water to a boil and continue to boil for 2 minutes. Remove pot from heat and cover. Let sit for 1 hour. Drain water from the beans and they are ready to cook. Instant Pot Setting: If you prefer to use an Instant Pot set the time to 20 minutes in the Bean setting. Let sit 10 minutes before releasing the pressure. 4 WW points plus per serving **By the way if you like this soup, I suggest you check out my own personal recipe for split pea soup...it has recruited even the "non-lovers" like myself to enjoy a bowl of split pea soup. Homestyle Split Pea Soup
Nutrition
Serving: 1g | Calories: 178kcal | Carbohydrates: 18g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1258mg | Potassium: 564mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1560IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg