Nana's Epic Navy Bean Ham Bone Soup Recipe - A simple yet utterly addictive ham and bean soup recipe is a great way to use your leftover holiday ham bone.
Ingredients
1 pound dried navy beans
1 ham bone + ham scraps
1 tablespoon olive oil
1 large onion, peeled and chopped
6 cloves garlic, minced
1 tablespoons fresh thyme leaves
2 teaspoons ground cumin
1/2-1 teaspoon crushed red pepper
10 cups water
Salt and pepper
Instructions
The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
