Happy New Year!
For the holidays I bought my first Honey Baked Ham! Needless to say we had some leftovers.
I tried making a few soups with the leftover ham and this one tasted the best.
2 15 oz cans Navy Beans drained and rinsed
1 large onion chopped
2 cups celery stalk (about 4)
1 bay leaf
1 tbs dried thyme
1 cup cubed ham pieces
4 cups chicken broth (I use unsalted)
Salt and pepper to taste
1 tablespoon butter
In a large dutch oven heat butter over medium-heat until melted. Add celery and onions until tender, stirring occasionally. Add beans, chicken broth, bay leaf, thyme and ham and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes.
For the holidays I bought my first Honey Baked Ham! Needless to say we had some leftovers.
I tried making a few soups with the leftover ham and this one tasted the best.
2 15 oz cans Navy Beans drained and rinsed
1 large onion chopped2 cups celery stalk (about 4)
1 bay leaf
1 tbs dried thyme
1 cup cubed ham pieces
4 cups chicken broth (I use unsalted)
Salt and pepper to taste
1 tablespoon butter
In a large dutch oven heat butter over medium-heat until melted. Add celery and onions until tender, stirring occasionally. Add beans, chicken broth, bay leaf, thyme and ham and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes.
