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April 03, 2024

Hello Foodie Friends

One of the reasons we look forward to having ham for Easter is having leftovers to make all kinds of soups and this has got to be damn near the top of the list. We call first dibs on that ham-bone ;) It's almost a crime to toss it out when you can create something as tasty as this 2nd time around. It's the good ol' OLD FASHIONED NAVY BEAN SOUP recipe. This is a great excuse to whip up a crock of this soup since it's a little involved to prepare and you rally must use the bone for flavoring. Couple this with a loaf of hot crusty French bread and we're in heaven!

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1 16-ounce package white beans
1 ham bone
3 cups ham, cubed
1 15-1/4 ounce can whole-kernel white corn, not drained
2 14-1/2 ounce cans chicken stock
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon freshly-ground black pepper
3 bay leaves
* Additional water if needed to cover
1 large onion, chopped
3 celery stalks, chopped
3 carrots, diced small
3 garlic cloves, sliced
1 jalapeno pepper, seeded and quartered
2 14-1/2 ounce cans diced tomatoes, pureed
Salt to taste
Sliced green onions for garnish

Soak the beans in cold water to cover overnight. Drain beans and place in the crock pot with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover crock pot and cook on HIGH for 3 to 4 hours. Add the remaining ingredients except ham and green onions, mix well. Shift cooker to LOW setting and cook for about 5 additional ours. About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary. Serve as complete meal or over rice. Leftovers freeze well.

Category: Soups, Stews, Leftovers
Yield: 10 Servings



Don't let your leftovers go to waste! There are plenty of other great recipes out there too. You can also slice it, chop it, and freeze it in plastic zip bags to toss into future omelets, add to soups, or fry with some potatoes for a hearty a gift that just keeps on giving. Here's one more fun recipe that you don't have to reserve for just leftovers - try it for a brunch idea too ;o)


4 eggs
1/2 cup shredded cheese
1/2 cup diced cooked ham
2 green onions chopped
salt and pepper to taste
1 pkg. refrigerated crescent rolls
Miniature muffin pan

Preheat oven to 350 degrees. Flatten out crescent rolls into one large rectangle and cut into small 2-inch squares. Spray muffin pan with cooking spray and gently push squares into muffin holes. Beat eggs, add other ingredients and blend well. Fill muffin pastries with egg mixture and bake for about 12 minutes or until tops are golden brown. Best when served warm.