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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ham & Navy Bean Soup Recipe

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This recipe for Ham & Navy Bean Soup is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ham Chunks - (leftovers works great)
Ham Bone or Ham Hock
1 large box of Chicken Broth
1 medium white onion - chopped
Celery stalks - diced
Carrots - diced
1 tsp. thyme
1 tsp. rosemary
1 1/2 tbsp. cumin
2 cans navy beans
1 can garbanzo beans (optional)
1/4 c. dry dattani pasta
1 tbsp. tomato paste
salt & pepper to taste
Directions:
Directions:
In a large soup pot, take your chopped onions, celery, carrots and cook over medium heat with a little olive oil. Add your S&P, thyme, rosemary, and cumin and continue to cook until your veggies and onions start to soften. Once onions are clear add your chicken broth, beans, ham and ham hock. Add additional spice and broth as needed until desired taste. Cook for at least 1 hour. (Longer the better.) Add your pasta and tomato paste at very end. Note: Don't overcook pasta or will soak up all your broth! Can freeze portion prior to adding pasta for leftovers. Serve with fresh buttered french bread. Will warm the heart. Great on a cold night. :) Note: Wonderful in the crockpot as well! I just fry out onions and veggies like the first step calls for and then put remaining ingredients (minus pasta til end) in crockpot and put on low for 4-6 hours. Excellent!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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