Navy Bean Soup

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We had scalloped potatoes and ham the other night so I had the ham bone left over after taking some meat off for the casserole. It’s very cold here today so I threw together this soup and let it simmer while we did barn chores and came into a nice hot lunch.

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1 package navy beans (rinse well but do not soak)

some baby carrots or regular carrots diced

small onion diced

kale leaved chopped fine (your preference how much)

ham bone or cubed ham steak (this is totally optional as you don’t need the meat)

chicken bouillon cubes (I use 4 as mine are 1 cube per 2 cups of water)

8 cups of water

1/4 tsp. garlic powder

salt / pepper to taste

Toss all into a pot and simmer for an hour (or until beans are tender)

Perfect for our chilly afternoon, sneaking in some greens with the kale and served with warm bisquick biscuits!!

 

 

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2 thoughts on “Navy Bean Soup

  1. Pingback: Easter Ham Leftovers | chase n chance ranch

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