Use leftover ham to make this hearty ham and bean soup! If I do not have ham and have a hankering for soup I go with the potato, bacon, bean, onions. We almost always have a ham in our freezer. Beans don’t need to be pre-soaked. Veggies: Other veggies like spinach, kale, green beans, peas, and zucchini would tasted delicious in this ham soup.You can also add potatoes, sweet potatoes, or squash and cook for about 10-15 minutes longer. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. VARIATIONS ON HAM AND BEAN SOUP. It’s so easy to get caught in a soup rut, like a chicken rut, where you serve the same old same old recipes week after week because they are familiar and therefore easy. This is the best Navy Bean Soup! If using a bone in ham, remove the meat from the bone, add to the soup and discard the bone. Bring to a boil; boil for 2 minutes. Can you freeze the soup? If using pre cooked bacon, you can add it to the soup after it is finished cooking. https://www.allrecipes.com/recipe/232112/navy-bean-soup-with-ham Navy Bean and Ham Soup made easy with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor. For me, this Bean with Bacon Soup does it. https://www.yummly.com/recipes/ham-and-bean-soup-with-ham-bone After we enjoy a ham dinner, the fun comes of making all of the leftover ham recipes. Full of great northern beans, carrots, ham and seasonings. I love how food can transport you to another time. Remove from the heat; cover and let stand for 1 hour. Hearty, packed with beans and bacon – so much flavor and perfect for a cold, winter day. I came away with four new-to-me jars of soup — a gift in the cold days of January! Ham Bone: If you have a ham bone, brown it in a skillet for 3-4 minutes on each side before adding to bring out the flavor. 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