Appetizers / Soups / Salads

Ham and Navy Bean Soup takes several minutes to prepare.

Ham and Navy Bean Soup takes several minutes to cook.

Ham and Navy Bean Soup makes 12 servings.

The ingredients for Ham and Navy Bean Soup are:

2 cup diced, leftover ham
Ham bone from Father Tim's Baked Ham (from the Mitford Cookbook...trust me, you need one.)
1 16 oz. package navy beans, or other white beans
1 cup chopped yellow, sweet onions
1 cup chopped celery
3 cloves garlic, minced
1 tsp. salt, or to taste
1 tsp. pepper, or to taste

Here is how you make Ham and Navy Bean Soup:

Save about 1 cup leftover ham bits from Father Tim's Baked Ham (from "The Mitford Cookbook & Kitchen Reader"), and set aside. Also, save the ham bone. Soak beans overnight, or use the quick soak method on the package. Cover beans with water in soup pot. Add ham bone, onions, celery, garlic and seasonings. Simmer until beans are tender. Cool the soup, and remove the ham bone. Dice any meat remaining on the ham bone. There should be at least 1 cup. Add this to the reserved 1 cup of leftover ham bits. Add the 2 cups diced ham to the soup, and adjust the seasonings.Treat your dog with the leftover bone!Makes about 8, 1-cup servings.I serve this with Aunt Lila's Hot Water Cornbread, or other favorite cornbread recipe.Number of Servings: 12Recipe submitted by SparkPeople user BFFM2008.

The nutritional information for Ham and Navy Bean Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 118.2

• Total Fat: 2.7 g
• Cholesterol: 12.8 mg
• Sodium: 499.4 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 5.6 g
• Protein: 8.3 g