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Per serving
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- 1
Prep the ham bone
Cut as much ham off the bone as you can — you want about 2 to 3 cups of chopped meat. Set it aside. Drop the bone into your largest stock pot (at least 6 quarts). More meat will fall off in tender shreds as it cooks, which is exactly what you want.
- 2
Add beans and start simmering
Add 10 cups of water, the rinsed navy beans, salt, chicken bouillon base, and bay leaves to the pot with the bone. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 1 hour, keeping the heat at a gentle bubble.
- 3
Add the vegetables
Chop the celery and onions into bite-sized pieces, smash and mince the garlic. After the first hour of simmering, add the celery, onion, and garlic to the pot. Add the fresh thyme sprigs, dried thyme, black pepper, and chipotle chili powder if using. Pour in 5 more cups of water to replace what evaporated. Bring back to a boil, then lower to a simmer. Cook uncovered for another hour.
- 4
Add carrots and pull the ham
Peel the carrots and shred them on a box grater or food processor — about 2 cups shredded. Add to the pot. Remove the ham bone and pull off any remaining meat with a fork. Shred it and return it to the pot along with the reserved chopped ham. You should have about 2 to 3 cups of ham total. Simmer for another 30 minutes until the beans are completely tender and not chalky.
- 5
Finish and serve
Taste and adjust salt as needed. Remove and discard the bay leaves and thyme sprigs. Ladle into bowls and top with fresh parsley and a crack of black pepper if you like. Crusty bread on the side is never a bad call.
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Ham Bone and Navy Bean Soup
Created by: BudgetBites
Ingredients
- 1 ham bone
- 1 lb dried navy beans
- 15 cup water
- 2 tsp kosher salt
- 2 tbsp chicken bouillon base
- 3 bay leaves
- 3 cup celery
- 2 yellow onion
- 6 garlic cloves
- 5 fresh thyme sprigs
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp chipotle chili powder
- 4 carrots
Instructions
- Prep the ham boneCut as much ham off the bone as you can — you want about 2 to 3 cups of chopped meat. Set it aside. Drop the bone into your largest stock pot (at least 6 quarts). More meat will fall off in tender shreds as it cooks, which is exactly what you want.
- Add beans and start simmeringAdd 10 cups of water, the rinsed navy beans, salt, chicken bouillon base, and bay leaves to the pot with the bone. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 1 hour, keeping the heat at a gentle bubble.
- Add the vegetablesChop the celery and onions into bite-sized pieces, smash and mince the garlic. After the first hour of simmering, add the celery, onion, and garlic to the pot. Add the fresh thyme sprigs, dried thyme, black pepper, and chipotle chili powder if using. Pour in 5 more cups of water to replace what evaporated. Bring back to a boil, then lower to a simmer. Cook uncovered for another hour.
- Add carrots and pull the hamPeel the carrots and shred them on a box grater or food processor — about 2 cups shredded. Add to the pot. Remove the ham bone and pull off any remaining meat with a fork. Shred it and return it to the pot along with the reserved chopped ham. You should have about 2 to 3 cups of ham total. Simmer for another 30 minutes until the beans are completely tender and not chalky.
- Finish and serveTaste and adjust salt as needed. Remove and discard the bay leaves and thyme sprigs. Ladle into bowls and top with fresh parsley and a crack of black pepper if you like. Crusty bread on the side is never a bad call.