Ham & Bean Soup with Vegetables

This ham soup is more or a hearty comforting soup that didn't really take that much effort to put together. The key (I think) to amazing flavor in any soup/broth is to use the bones. For this soup, I had a ham bone from Christmas dinner in the freezer to use for a soup like this. I also froze all the leftover ham as well, to dice up for soups/stews or fry up for breakfast. Both the flavor and texture of the ham holds up so well in the freezer, it's a win all around.

We both really enjoyed this soup especially on a snowy cold winter night! I made some biscuits to go along with (just the store bought kind) and it was a perfect meal. We have leftovers to eat for lunch or another night this week. Here's how I made it...

Ham & Bean Soup with Vegetables

Serves 6

Ham & Bean Soup with Veggies

ingredients

• 1 cup dry navy beans

• 12 cups water

• 1/2 cup chicken broth

• 1 large ham bone
• 2 cups diced cooked ham

• 1 medium white onion, chopped

• 1 stalk celery sliced

• 1 tsp dried thyme, crushed

• 1 cube chicken bouillon

• 1/4 tsp black pepper

• 1 lb parsnips, peeled & chopped
• 3 carrots, sliced
• 10 oz package frozen chopped spinach, thawed & well drained

directions

1. Rinse beans. In a dutch oven or other large pot combine the beans and 5 cups of water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain, rinse and place beans back in the pot.

2. Add the remaining 7 cups of water, ham bone, onion, celery, thyme, bouillon & pepper to the pot. Bring to a boil, reduce heat and simmer, covered for 1 hr 45 mins. Remove the ham bone, stir and add the broth if needed.

3. Stir in parsnips & carrots, return to boiling, reduce heat and simmer until the veggies are tender. Add the diced ham and spinach to the pot and cook until warmed through.

Serve with dinner rolls.

Enjoy!

This recipe was adapted from BHG Biggest book of Soups & Stews.