Are you busy? No time to cook? Why not make it easy on yourself (and cheaper than going out, too!)
Here’s a quick recipe that take just a little bit of planning and delivers a lot of goodness to your soup bowl.
Using dried beans saves money (and they take up less space in my crowded pantry), but you can certainly save the soaking time and use canned beans.
I just made it up today, am enjoying it now, and it’s good!
|Ham & Navy Bean Soup|| |
- ½ C dry navy beans
- 4 C chicken stock (I used homemade, which I freeze for occasions like this)
- 1 Ham shank (~ 3" long, found in the freezer or pork area, smoked preferred)
- 1 tsp butter
- 2 stalks celery, cut in ½ slices on the bias
- 3 cloves fresh garlic, minced
- 1 bay leaf
- Salt & pepper to taste
- fresh Parsley for garnish
- For stove top: place navy beans in a medium saucepan. Fill with water until beans covered by 1" water. Leave on stovetop for one hour or in the fridge overnight.
- For crock pot: rinse beans in water. Place in crockpot.
- Melt butter in small saute pan over medium heat. Add celery and saute for one minute. Add garlic and saute one minute more. Add to your pot, along with stock, shank, and bayleaf.
- Add some freshly ground pepper and salt (less is better than more, as the liquid will reduce and intensify the flavor.)
- For crockpot, cook on low setting for 4 to 6 hours.
- On stovetop, bring to a boil and reduce to simmer. Simmer until ham releases from the shank, 2 to 4 hours.
- Remove ham, bone, and bayleaf from soup. Discard the bone and bayleaf. Cut the ham into small pieces and discard any fat and skin. Add meat back to the soup, garnish with fresh parsley, and serve.