After Christmas dinner, that leftover ham bone turned into the most delicious Ham and Navy Bean Soup! I let the crockpot do all the work while the flavors slowly melded together, creating a hearty and flavorful dish. The saltiness of the ham was just right, so no extra salt needed. Paired with cheesy biscuits, this soup was the perfect cozy meal for a chilly winter day. If you’ve got leftover ham, don’t toss the bone—try this soup instead! It’s budget-friendly, easy to make, and tastes amazing. Let me know if you give it a try! Ingredients: • 1 ham bone with leftover meat attached • 1 (16-ounce) bag dried navy beans (no need to soak) • 1 medium onion, sliced • 1 tbsp olive oil • 4 cloves garlic, minced • 7 cups chicken broth (plus 2 cups more if needed) • 2 bay leaves Instructions: 1️⃣ Place the ham bone in a crockpot. 2️⃣ Rinse the navy beans, picking out any odd ones, and add them to the crockpot. 3️⃣ In a skillet, heat the olive oil over medium heat and sauté the sliced onion until softened. Add the onions and garlic to the crockpot. 4️⃣ Pour in 7 cups of chicken broth, ensuring the beans are fully covered (add more broth later if needed). Add the bay leaves. 5️⃣ Cover and cook on low for 10-11 hours, stirring occasionally and adding up to 2 extra cups of broth if the beans start to absorb too much liquid. 6️⃣ Once the soup is done, remove the bay leaves and the ham bone. Shred any remaining ham from the bone and stir it back into the soup. 7️⃣ Serve warm with cheesy biscuits or your favorite bread. Tip: The saltiness of the ham usually means you don’t need to add extra salt, but feel free to adjust seasonings to taste!
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