Soups are an excellent way to use up leftover ham. This soup is simple and uses only ham. The mild taste of the navy beans makes it a great choice for the savory Ham. Fresh vegetables can be added to the soup once it has started cooking. This gives the soup structure and doesn’t become mushy. It’s enough to thicken the soup due to the starch in the beans and potatoes. This soup is perfect for cold days.

Cook time: 2 Hr 30 Min
Prep time: 8 Hr
Serves: 10

Ingredients

1 lb navy beans
12 c water
2-3 c leftover ham; cut into chunks (you can use a ham hock as well, I just like a lot of meat in my soups)
2 bay leaves
2 c chopped onion
1 c chopped celery
1 c chopped carrots
1 potato, peeled and chopped
2 clove garlic, chopped
3-4 dash Louisiana hot sauce
salt and pepper (fresh ground) to taste.
1/4 c chopped fresh

Directions

1. To soak beans, place beans in a large bowl. Cover with water to 2 inches. Let soak for 8-10 hours (overnight). Drain.

2. Combine the beans, ham hock, chunk ham, bay leaves, and 12 cups water in a large pot. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in celery, carrots, potato, garlic, and onion. Continue to simmer for an additional hour, or until the soup becomes very thick.

3. Take out the ham hocks and remove any meat from the bones. The rind and fat should be thrown out.

4. Mix meat and soup together and season it with salt and pepper.

5. Add the parsley to the mixture and heat.