Nothing is better for a cold Northern Michigan climate than nice warm soup at Brown Motors Ford Chrysler auto dealership in Petoskey to get the work week moving along! Starting with the delicious Honeybaked Ham leftovers made this soup a hit from the start!
Check out this recipe and enjoy some yummie soup!
Navy Bean and Ham Soup
Yield: Makes 60 servings
2 ham bones
6 cups ham, chopped
3 (#10 cans) navy beans in tomato sauce (50 oz)
28 oz can Rotelle diced tomatoes
6 med onions, diced
6 -8 carrots, diced
6 stalks celery, diced
12 bay leaves
6 tablespoons minced garlic
50 -75 peppercorns, in a tea ball strainer
4-5 gallons ham broth or chicken broth
Add apple cider vinegar, salt & pepper to taste
Cover ham bones with water in kettle; partially cover, simmer 1 hour, skimming foam as necessary. Reserve cooking liquid (use for ham stock) and drain ham bones. Cool & remove meat from bones; discard fat, bones, etc.
Put ham in big soup kettle; add beans, tomatoes, onion, carrots, celery, & spices. Measure reserved ham stock & add chicken broth to desired amount; simmer at least 1 1/2 hours until veggies are tender. Remove 1/2 of bulk and slightly mash and return to pot. Simmer approximately 20 minutes stirring to prevent sticking.