Trim fat from ham steak; coarsely chop ham. Reserve bone.
Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving. Garnish, if desired.
Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving.
Leftover ham is right! Down right delicious! I sorta used this as a "throw in everything but the kitchen sink" recipe, but oh so good...reminds me of my grandma's much simpler version of pork and beans she learned to make from her mother when food was scarse during the Great Depression! Yum...no better way to use up all that ham!
Very well liked by the entire family - 15 month old included!! Going into regular rotation for these chilly winter months. As suggested, I added a fresh baby spinach/arugula mix. Also, did not have navy beans on hand so substituted Red Kidney Beans instead. Served it with cheesy garlic bread.
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