- 1 Tablespoon butter
- 1 ham bone
- 3 cups cooked leftover ham, diced
- 1/3 cup minced garlic
- 1 large yellow onion, dice
- 3 carrots, diced
- 1 cup celery, diced
- 3 can white beans, drained and rinsed
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 4 cups vegetable stock
- salt and pepper to taste
- Chopped fresh parsley to sprinkle on top
- Brown the ham bone in the butter until browning on all sides. During the last side, add in the garlic.
- When the bone is brown, add it to the crock pot with the garlic and the other ingredients.
- Cook on low 6-8 hours.
- Remove the bone and discard. Ladle into bowls and garnish with fresh parsley.
This year I decided to try it, so I set out to find a recipe. Then I ran into a problem. I can’t find navy beans anywhere near me. So in this recipe I mashed up a general list of ingredients that seem to be shared by most ham and navy bean soup recipes and tinkered with them to get my own levels of each item. I also substituted white beans for navy beans just out of necessity.
I used a leftover Christmas ham for this. I wasn’t quite ready to make it right after Christmas, so I froze both the ham bone and the amount of chopped ham I wanted to use in this. It worked out perfectly.
Set it, forget it, enjoy it!