Ham Soup With Navy Beans And Kale

Ingredients

4 cups leftover ham cubed

1 ham bone

2 cups dry Great Northern beans or Navy beans

2 cups celery chopped

2 cups carrots chopped

1 large onion finely chopped

3 cloves garlic finely minced

4 sprigs fresh thyme or 2 teaspoons dry

1/4 cup fresh parsley or 1 tablespoon dry

1/2 teaspoon fresh ground pepper

8-9 cups chicken stock or chicken broth

1 tablespoon olive oil for sautéing vegetables

salt to taste

Directions

Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.

OR 4 reg size cans of beans...

In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.

Stir in the chicken stock, ham bone and ham.

Add the beans, parsley, thyme and pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.

Chop up large pieces of ham before serving

Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.