Have a leftover ham bone? Make this Rustic Ham and Bean Soup! This one-pot soup is loaded with leftover ham, tender navy beans and a plethora of different veggies in a light and flavorful broth. Recipe will serve 8 – 10.
Never throw away the ham bone.
Instead make soup! The ham bone adds so much flavor to soup it would be criminal to pitch it. I saved my bone from this ham and whipped up this rustic one-pot soup in no time. In it, you ave the typical onions, carrot and celery sautéed with garlic. These then slowly simmer with soaked beans, diced tomatoes and of course the ham bone. Once the bone has worked its magic, remove it, add in some chopped cabbage and ham picked from the bone.
I love how easy it is and did I mention it’s all made in one pot?
Rustic, soul warming and healthy. Doesn’t get much better than that. Plus any soup served with crusty bread is a friend of mine.
To Make This Rustic Ham and Bean Soup You Will Need:
- dried navy beans
- light olive oil
- italian seasoning
- unsalted chicken stock
- diced tomatoes
- bay leaf
- leftover ham bone with ham
- green cabbage
- kosher salt
- freshly ground black pepper
- minced fresh parsley – for serving
- crusty bread – for serving
The night before, pour 1 pound of dried navy beans in to a large bowl. Cover with water (by at least 2 inches) and soak overnight.
The day of; add 2 teaspoons olive oil to a large dutch oven or soup pot and heat over medium-low. Add in 3 diced carrots, 2 short stalks that have been sliced and 2 medium diced onions. Season with a pinch of kosher salt and sauté until tender – about 8 to 10 minutes.
Next add in 4 cloves minced fresh garlic and 1 teaspoon italian seasoning.
Stir and cook for 1 to 2 minutes.
Drain and rinse the soaked beans before adding them to the pot along with the ham bone, 1 (15 ounce) can diced tomatoes and a bay leaf.
Pour in 2 quarts (8 cups) unsalted chicken stock. Since ham tends to be salty, it’s best to use unsalted broth.
Stir, cover leaving the lid askew and simmer for 1 hour 30 minutes.
After the 90 minutes are up, check to make sure the beans are tender.
If by chance they are not tender, continue cooking for an additional 20 to 30 minutes.
Use tongs to carefully remove the ham bone and transfer it to a cutting board. To the soup, add in 2 to 3 cups chopped green cabbage. Stir and cook until wilted and tender. About 10 to 15 minutes.
Cut off pieces of ham from the bone and add it back to the soup. You will need around 2 to 3 cups of ham, so if your bone isn’t meaty enough add diced leftover ham to the soup.
Taste the soup before seasoning with kosher salt and freshly ground black pepper to your preference. As you already know, ham tends to be salty so this will depend on how salty your ham is.
Once the ham is heated through, remove and discard the bay last and serve the soup.
I wish you could smell how amazing this is!
Ladle soup in to bowls and sprinkle with minced fresh parsley for a pop of color and freshness.
Besides being simple, this soup is so comforting and flavorful. Serve with crusty bread and prepare to fall in love!
Rustic Ham and Bean Soup
- 1 pound dried navy beans
- 2 teaspoons olive oil
- 1 large yellow onion, or 2 small, diced
- 4 small carrots, chopped
- 3 short celery stalks, sliced
- 4 cloves garlic
- 1 teaspoon italian seasoning
- 1 ham bone, leftover
- 1 (14 ounce) can diced tomatoes
- 1 bay leaf
- 2 quarts (8 cups) unsalted chicken stock
- 2 cups green cabbage, shredded
- kosher salt, taste to check beforehand, soup may not need it
- 1/2 teaspoon black pepper
- The night before, place the dried beans in a large bowl and cover with water and soak overnight.
- When ready to make the soup, drain and rinse the beans.
- In a large dutch oven add; olive oil, onion, carrot and celery with a pinch of salt. Stir, cover and cook 8 minutes, stirring occasionally.
- Next add in the ham bone, drained soaked beans, tomatoes, bay leaf and pour in the unsalted chicken stock.
- Bring to a boil and then reduce to medium-low and simmer for 1 hour 30 minutes. Check the beans, and if they are still firm, simmer for an additional 20 to 30 mintues.
- Transfer the ham bone to a cutting board to cool slightly.
- Meanswhile add the cabbage to the soup, stir and simmer on low until tender. About 15 to 20 minutes.
- Once the ham is cool enough to handle, pick or cut off 2 to 3 cups of ham from the bone and add it to the soup.
- Taste and season the soup with kosher salt and freshly ground black pepper to your preference. The amount of soup will vary depending on how salty your ham is.
- Serve soup in bowls with a sprinkle of minced parsley and with torn crusty bread.
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