![]() ![]() Add 1-2 cups additional water if the soup is too thick. Use a fork to pull any remaining ham off the bone and stir it into the soup. Uncover and stir occasionally, then place the lid back on top. ![]() Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Then add in the soaked beans, herbs, spices, and water. This browns the leftover ham and softens and sweetens the aromatics. Next sauté the ham bone, onions, and garlic in a little oil. Place a large 6-quart pot over medium heat on the stovetop. Quick Tip: If you don’t have time to soak your beans overnight, and you own an electric pressure cooker like an Instant Pot, you can pressure cook the beans instead of soaking them to speed things up. This does take thought to prepare ahead, but it also saves money (on canned beans) reduces sodium and gives the beans a better texture and consistency. Start by soaking dried beans in water overnight to prep them for cooking. How to Make Nana’s Epic Navy Bean Ham Bone Soup They are not necessary ingredients, but do add a bit of extra color! If using, add the carrots and celery when you add the onions. Sometimes Nana (and I) add 2-3 chopped carrots, and 2-3 chopped celery stalks to the soup for additional veggie goodness.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |