Ham and Bean Soup

Got leftover ham? Here's a perfect recipe to help you use up that ham as well as warm your insides on a chilly, wintery day.

Win-Win Ham and Bean Soup

1 bag dry navy beans (2 cups)
6 cups water
1/4 lb ham, cubed (throw in the ham bone if you have it)
1 medium onion, chopped
1 or 2 cloves of garlic, minced
1 cup diced celery
1 carrot, diced
1 potato, peeled and diced
2 tsp instant chicken bouillon
salt and pepper to taste (there's enough salt in the ham and the bouillon for our tastes)

Sort and wash beans, cover with water and bring to a boil; boil 2 minutes, cover and remove from heat. Let stand 1 hour. Add remaining ingredients. Bring to a boil, reduce heat and simmer 2 or 3 hours until tender. Remove the ham bone and pull off the bits of ham and return to the soup. (Those bits are my favorite part.) Add 6 cups of water during cooking. Serve with cornbread.

You already know that beans are good for you, and this is such a flavorful bean soup, so those two things make this a win-win recipe in my book. We love it.

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