A tasty bean soup with ham.
Ingredients
- navy beans: 1 pack (16 ounce pack, dried)
- water: 7 cups
- ham bone: 1 piece
- ham: 2 cups (diced)
- onion: 0.25 cup (minced)
- salt: 0.5 tsp
- pinch ground black pepper: 1 piece
- bay leaf: 1 piece
- carrots: 0.5 cup (sliced)
- celery: 0.5 cup (sliced)
Metric Conversion
Stages of cooking
-
Rinse beans; transfer to a large stockpot and add water. Bring to a boil and simmer for 2 minutes; remove from heat, cover, and let stand for 1 hour.
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Add ham bone, diced ham, onion, salt, pepper, and bay leaf. Bring to a boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour and 15 minutes.
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Add carrots and celery; cook until tender, about 10 to 15 minutes.
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Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through.
