I’ve always been curious about my college roommate’s favorite soup, ham and navy bean soup. She talked about how good it was, putting in a ham bone, she’d lick her lips while talking. I’d never had it. I grew up in a house that didn’t eat ham. I’d have some at friend’s houses and restaurants, but not much beyond bacon.
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!