Navy Bean and Kurobuta Ham Soup

BY: Liz Moore

  • cooking-duration 1 Hour
  • servings 4 to 6 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

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.

Ingredients

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)

Directions

1
In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.
5 minutes
2
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.  
10 minutes
3
Simmer on medium-low for 1 hour until beans are soft.
60 minutes
4
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.
5 minutes