Navy Bean Soup With Ham

After having ham for Easter, I always save the bone with some of the ham still on it. Then when I am in the mood for a nice pot of soup...I am good to go.  I usually make a nice pot of split pea soup with ham...but sometimes, I am in the mood for navy bean soup!

Navy Bean Soup With Ham

serves 6-8

1 meaty ham bone

1/2 T. olive oil

2 small-medium onions, chopped

2 ribs celery(with leaves), chopped

2 medium carrots, chopped

1 small clove garlic, minced

10 cups water

1 bay leaf

1 lb dried navy beans

salt (to taste)

pepper (to taste)

Soak navy beans in some water overnight.  When ready to use, drain the water off and rinse the beans well.  

Place a dutch oven or heavy kettle on the stove and allow it to preheat while you chop the vegetables.

Add the olive oil to the pot, then add the celery, carrots and onion. Cook over medium heat until the

onions are translucent, then stir in the garlic and cook for another minute or so.  Add the water and the beans and bring to a boil, then reduce to a simmer until beans are cooked through most of the way (this takes about 45 minutes).

Add the ham bone, bay leaf, salt and pepper to the pot. Cook for another 45 minutes. Remove ham bone from pot and place it on a cutting board. Remove the meat from the bone. Discard the bone and return the ham to the soup pot and allow to cook a few more minutes, just to heat through.  Remove bay leaf and add more salt and pepper (to taste) just before serving.

WW points: 7 per serving