Yesterday was Ham Day-
My niece and her husband came to dinner
and I made a yummy Spiral Cut Ham-
and it was DELISH!
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Needless to say I have a ton of leftover ham.
When I was at the supermarket this afternoon I bought a bag of split peas...to make soup with some of my leftover ham!
Then I happen to land on Lisa's blog~
The Cutting Edge of Ordinary .
Lisa made Ham &
Navy Bean Soup.
When I saw her photo I knew I had to have some.
So I got to work.
I followed her recipe and then a
dded a few cut up potatoes
and some diced up kale that was in my fridge.
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Then weather is getting colder and we are expecting some snow
and this soup really hit the spot.
Thank you Lisa- it was a hit!
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Ham & Navy Bean Soup
taken from "The Cutting Edge of Ordinary"
6 - 8 cups of chicken stock (or broth)
3 medium carrots, sliced
2 stalks celery, sliced
1 ham bone
1 pound navy beans, rinsed and soaked over night.
Leftover ham, cut into bit size pieces.
In a large pot bring the chicken stock, carrots, celery and the ham bone to a boil then reduce to a simmer.
Add in the navy beans and simmer about 2 hours, or
until beans are tender. I also added some Mrs. Dash, fresh parsley, a bay leaf and some cracked black pepper while it cooked. Take out the ham bone. If you have a big dog in the neighborhood I would save it as a nice treat. Since my pup is only 12 pounds and the ham bone weighs as much as him, I had to toss mine since there wasn't a big pooch around. Add the ham during the last 15 minutes of cooking.
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