Navy Bean And Ham Soup – a delicious recipe with beans, ham bone, bay leaf, chicken broth, water, potato. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
sort beans, rinse and add to stock pot.
2
scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot.
3
peel potato and dice into very small pieces, add to pot.
4
add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours.
5
rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes.
6
Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.
1327
kcal
Calories
17
g
Fat
165
g
Carbs
137
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs dried navy beans, 1 ham bone, 1 bay leaf, 5 cups low sodium chicken broth, and more.
Yes, Navy Bean And Ham Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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