Navy Bean and Kurobuta Ham Soup

By: Liz Moore

Eating homemade soup made from leftover Kurobuta ham is a delicious tradition and a near spiritual experience. This recipe is easy to make and makes a hearty supper or lunch for a crowd. Serve with some crusty bread and butter for a satisfying meal.


Navy Bean and Ham Soup

  • 1 pound Snake River Farms Kurobuta ham, diced Buy Now
  • 1 pound navy beans, soaked overnight
  • 2 tablespoons unsalted butter
  • 1 white onion, chopped
  • 3 whole carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 2 bay leaves
  • 3 tablespoons chicken base
  • 8 cups water
  • 3 sprigs fresh thyme – tied w/ butcher’s twine
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons corn starch (optional)

Navy Bean and Ham Soup

In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.
Sauté the vegetables over medium-high heat for several minutes then add diced ham. Cook until ham becomes fragrant then add water, chicken base, thyme, pepper, garlic powder and presoaked navy beans.  
Simmer on medium-low for 1 hour until beans are soft.
Adjust broth to taste with additional salt or pepper. If you desire a thicker consistency, mix cornstarch with a little bit of cold water to form a paste then stir into the soup and continue to cook until it thickens.