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Monday, April 13, 2009

Left Over Ham Recipe: Navy Bean & Ham Soup

Navy Bean & Ham Soup:

  • 2 tablespoon Olive Oil
  • 1/3 C. diced celery
  • 1/3 C. diced onion
  • 1/3 C. diced carrots
  • 2 minced garlic cloves
  • 3 cans (16 oz.) white navy beans
  • 1/2 tsp. dried thyme
  • 1 Bay leaf
  • Salt and Pepper
  • 5 C. water
  • 1 Can Chicken Broth
  • 1 1/2 C diced Ham

Saute celery, onions and carrots for about five minutes. Add the rest of the ingredients and you left over Ham, bring to a boil, reduce heat and simmer for about 15 minutes. Using a potato masher, mash some of the soup to help thicken. Stir and simmer for 10 minutes.

This is a quick easy version of Navy Bean and Ham soup! You can make the longer version with the dried beans just cook according to the package but, add these ingredients.

Serves 6 - 8.

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