Ham and Bean Soup
Ham and Bean Soup
Sauce Goddess
15 minutes
180 minutes
Soups and Chilis
This ham and bean soup with Sweet Heat and Moroccan Twist spices is a great way to warm up on a cold day and enjoy a delicious, comforting meal. It's easy to make, customizable to your taste preferences, and a great use of leftover holiday ham. Give it a try and see how it becomes a new favorite in your recipe rotation!
Ingredients
- 1 pound dried navy beans beans
- 1 leftover holiday ham bone (with some meat still on it)
- 2 cups diced chunks of leftover ham
- 1 onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 cus water
- 2 bay leaves
- 1 tsp cloves
2 Tbsp Sweet Heat spice
1 Tbsp Moroccan Twist spice
- Salt and pepper, to taste
- optional chopped kale
Directions
- Place dry navy beans in a large pot of water.
- Bring to a boil.
- Turn off and let sit for 1 hours.
- Drain the beans, add more water and rinse the beans well before using.
In a large pot or Dutch oven, add the ham bone, onion, jalapeno, celery, and garlic.
Sauté over medium heat until the vegetables are soft and the ham bone is slightly browned, about 10 minutes.
- Add the soaked white beans, chicken broth, bay leaves, cloves, Sweet Heat spice, and Moroccan Twist spice to the pot. Bring to a boil, then reduce the heat and simmer for 1-2 hours, or until the beans are tender and the soup has thickened.
- Remove the ham bone from the pot and let it cool slightly.
- Add the chopped ham and if you want add chopped kale.
- Cook for 30 minutes more.
- Season the soup with salt and pepper to taste.
