Navy Bean with Ham Soup Recipe:  Yields approx. 9 cups

1            lb. dried navy beans

Pour the navy beans into a large bowl and cover with cold water…I like to use the POURfect 27 piece Bowl & Measuring set here because I can soak my beans in one of the larger bowls and measure my other ingredients in the measuring cups and spoons.  Soak the beans overnight or for 8 to 10 hours.  Drain and add fresh water a couple of times if possible.

1            ham bone or 2 ham hocks

9            cups of water…read tip below

Place the ham bone or ham hocks in a large stockpot and cover with water.  Bring the water to a boil, cover the pot with a lid, and reduce the heat to a simmer and allow ham bone to cook 1 – 1 1/2 hours.  Remove the ham from the pot, allow the broth to cool and pour the broth into a smaller bowl and cover.  Place the broth in the refrigerator for a couple of hours, remove the bowl and skim the fat from the top.  Meanwhile take any ham meat pieces from the bone and set aside. Pour the broth back into the stockpot, add the drained navy beans and bring the liquid to a simmer.  Add the following ingredients:

2            bay leaves

1             teaspoon dried thyme

1/2         teaspoon salt….you can add more later if necessary

1             teaspoon pepper

1              cup finely chopped yellow onion

1              clove of garlic, crushed

1               teaspoon (heaping) of Better than Bouillon Chicken Base (found in 8 oz. glass jars in the chicken broth section of grocer) or omit the salt and add 2 bouillon cubes instead

2              cups ham chunks..torn, chopped, or cubed…If you cannot render enough meat from the bone, you can buy a  ham steak or buy very thick deli slices and chop into chunks

Cover and simmer beans, spices, and ham for approximately 45 minutes and test the beans for doneness.  If the beans are be beginning to become soft or the skin on the bean peels away when you blow on it, you are getting close.  Remember the cooking time and amount of liquid  absorbed will depend a great deal on whether or not you have soaked your beans.  If you skip that process it’s fine, but be prepared for a longer cooking time and you may need to add more water or chicken broth.  Once you have determined your soup is almost done add:

1              cup diced carrots

1              cup diced celery…adding these fresh vegetables last will give your soup a more vibrant color

Continue simmering another 15 – 30 minutes or until your beans have reached your desired texture.  Remove the bay leaves and serve topped with freshly chopped parsley and cornbread on the side.  This simple addition will make the beans a complete protein and round this out to a perfect and healthy meal.

Tip…This is a thicker, hearty soup.  If you prefer a thinner consistency add a can of chicken broth at the end of the cooking process if desired.  Also, as I indicated, the amount of liquid absorbed during the cooking process will depend to some degree on if and for how long you have soaked your beans.  As you begin to cook the soup with the beans etc, be prepared to add more liquid to the stock if it appears to become too dry.  Simply adding water that hasn’t had the benefit of being simmered with  a ham bone will lack flavor.  For this reason I would recommend adding chicken broth if you need more liquid.