Bean and Ham Soup
The navy bean is reputed to have got its’ name from the US Navy, as it was their staple food in the early 20th Century. It is a small white bean perfect for the production of the popular tinned product, baked beans. For this delicious soup, we have partnered these beans with Irish ham, a combination sure to leave you coming back for more. Enjoy!
- 80 Minutes
- Moderate
- 8
Ingredients
Dried Navy Beans 450 g
Water 1660 ml
Ham Bone 1 Piece
Diced Ham 225 g
Minced Onion 40 g
Ground Black Pepper 1 g
Salt 3 g
Bay Leaf 1 Piece
Sliced Carrots 60 g
Sliced Celery 60 g
Instructions
1. Place rinsed beans into a large pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add ham bone, cubed ham, onion, pepper and bay leaves.
3. Bring to the boil, then reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft.
4. Occasionally stir the soup while it is cooking.
5. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
