Sumptuous stick-to-the-ribs soup
INGREDIENTS:
2 ham bone plus about 4 cups chopped ham
3 qts. ham broth (if you do not have ham broth, substitute vegetable broth)
32 oz. dry navy beans
2 large onion chopped
2 leek green top removed, diced
4 ribs celery diced
6 carrots thinly sliced
2 tsp. sea salt
1.5 tsp. ground black pepper
4 cloves garlic minced
2 tsp. dried thyme
2 tsp. dried parsley
4 bay leaves
1 tsp. liquid smoke
INSTRUCTIONS:
Place ham bone and any other pieces of ham in a crockpot.
Fill with water and cook on high about 4-5 hours.
Debone ham.
Remove gristle, fat and bone and discard.
Remove ham from bones and dice.
Reserve ham broth.
The next day place ham and ham broth in a crockpot.
Add navy beans, onion, leek, celery, carrots, garlic and seasonings.
Cook on high about 4 hours until beans and veggies are tender.
NOTE: You can cook this all in one day. But you will probably want to cool the ham about an hour before deboning and having it ready for the next part of the recipe. Otherwise, it’s helpful to cook the ham off in the crockpot the day beforehand.
