Beef / Pork

Honey Baked Ham Navy Bean Soup is for Soup.

Honey Baked Ham Navy Bean Soup takes 30 minutes to prepare.

Honey Baked Ham Navy Bean Soup takes 240 minutes to cook.

Honey Baked Ham Navy Bean Soup makes 8 servings.

The ingredients for Honey Baked Ham Navy Bean Soup are:

1 Ham bone left over from honey-baked ham, preferably with about a pound of ham left on it.
4 cups chicken broth
Fresh sage
2 bay leaves
Handful of fresh sage, chopped
1 large onion, quartered
2 stalks celery w/leaves
1/4 cup butter
1 cup chopped carrots
1 cup chopped leeks
1 tsp dried oregano
1 tsp dried basil
1 Tbsp. worchestershire sauce
1/2 cup red or white wine (whatever is left over)
1 bag of dried navy beans
Water as needed

Here is how you make Honey Baked Ham Navy Bean Soup:

Take the ham bone, put it in a slow cooker with chicken broth, onion, celery, bay leaves, sage and onion. Cook overnight. While the broth is cooking, soak the beans in water overnight. In the morning, put crock pot in refrigerator. When ready to make soup, separate the meat from ham bone, strain the broth & skim off the fat. Put broth in large soup pot with the drained and rinsed beans. Saute the leeks and carrots in butter, add to broth with seasonings, wine and ham. Simmer slowly all day, watching carefully and adding water as needed for desired consistency. I cooked it for about 4 hours. Serve with corn bread and salad. Makes about 8 1 1/2 cup servings. Number of Servings: 8Recipe submitted by SparkPeople user PMGOHIO.

The nutritional information for Honey Baked Ham Navy Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 267.1

• Total Fat: 6.6 g
• Cholesterol: 42.7 mg
• Sodium: 1,194.2 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 10.2 g
• Protein: 18.4 g