Recipe: Navy Bean Soup

This is our third and final recipe in the bean series! And is one of my FAVORITES! We will by a ham just so I can make this! It is also our traditional day after Christmas dinner. It is super easy and goes great with any left over rolls you might have from a ham dinner the night before. (Sorry, no pictures.)

Navy Bean Soup

1 lbs Dried, Navy Beans
1 Meaty Ham Bone
Salt
Salt and pepper to taste

Rinse the beans and remove any rocks. In a large stock pot, cover beans with 2-3 inches of water and add 1-2 TBSP of SALT, cover and soak overnight in the refrigerator. Drain, DO NOT RINSE. Return to pot covering again with 2-3 inches of water, and add the ham bone. Bring to a boil, and simmer for about 3 hours until the meat falls of the bone and the beans had popped their skins and mostly turned to mush.

Serves: 6 to 8

I made this once for a friend with celiac's and she LOVED it! Got to love beans for being gluten free.

*If you want this to be 100% gluten free, make sure your ham is too! Sometimes those wonderful glazes are made with flour!*

As always, a link to a printable page.