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This is a great way to use leftover holiday ham. You'll need about 2 cups to replace the ham steak. Don't forget to toss in the bone for added flavor.

Andrea Boley, Palm Bay, Florida
Recipe by Southern Living November 2008

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Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
15 mins
cook:
58 mins
total:
1 hr 13 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from ham steak; coarsely chop ham. Reserve bone.

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  • 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.

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