Ingredients
- 1 leftover ham bone
- 1 large onion diced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 cup dried navy beans soaked overnight and drained
- 6 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups diced cooked ham
- 1/2 cup chopped fresh parsley
Instructions
- Place the soaked and drained navy beans, ham bone, onion, carrots, celery, garlic, chicken broth, bay leaf, thyme, and black pepper in a large pot. Bring to a boil.
- Reduce heat to a simmer and cook, covered, for about 1.5 hours or until the beans are tender.
- Remove the ham bone from the pot. Shred any remaining meat off the bone and return the meat to the pot. Add the diced cooked ham and continue to simmer for about 30 minutes.
- Stir in the chopped parsley just before serving. Adjust seasoning with salt and additional pepper if needed.
