Navy Bean Soup

This is another tribute to the glorious pig. Gosh I love ham, LOVE it. But it's not exactly something that we get a lot. Usually Christmas and Easter, but in all honesty I would have no problem fitting ham into our usual meal planning, especially if it means getting this soup on a regular basis. I've never saved a ham bone before, but not one to waste food, it seemed like the right thing to do. I really think the ham bone was the key to this soup being so amazingly delicious, that great ham flavor is so infused in the broth. I never thought I'd ever be so excited about a bean soup, but let me tell you, this will knock your socks off.


Navy Bean Soup
Adapted from Food.com

Ingredients

1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
4 ounces salt pork, 4 ounces fully cooked chopped ham, or ham bone with meat attached
2-3 carrots chopped
2-3 celery stalks chopped
1/4 cup chopped onions
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups nonfat milk
2 tablespoons butter

Directions

1. Place navy beans in large saucepan, add enough water to cover beans.

2. Bring to boil, reduce heat and simmer 2 minutes.

3. Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).

4. Drain beans and return to saucepan.

5. Stir in 2 1/2 cups water, salt pork or ham bone, carrots, celery, onion, oregano, salt, ginger, sage and pepper.

6. Bring to a boil, reduce heat.

7. Cover and simmer 2 to 2 1/2 hours or until beans are tender.

8. Remove ham bone, scrape off any leftover meat and add to soup. (If necessary, add more water during cooking).

9. Add milk and butter, stirring until mixture is heated through and butter is melted.

10. Season with additional salt and pepper.