Remember the other day when I posted about our ham dinner that I didn't care for because I really don't enjoy ham as a main course? Or even on sandwiches or really at all? Well - tonight's dinner is what the ham was originally for.
Jim and I spent this morning menu planning for the next two weeks - the goal being to try and make dinner with ingredients we already have in the freezers and/or the pantry. Jim felt inspired to use the leftover ham from the other night, so I let him decide on dinner for tonight and Navy Bean Soup is what he chose. He started the soup around 12:30 this afternoon and by 5:30, we had a fabulous dinner! It was REALLY good - we paired it with the leftover cornbread from last night's dinner.
Here Is My Awesome Hubby - Slaving Away!
The Final Product!
1 Cup Dry Navy Beans
2 Pounds Smoked Ham Hocks
1-1/2 Cups Sliced Celery (3 Stalks)
1 Cup Large Onion, Chopped
3/4 tsp Dried Thyme, Crushed
1/4 tsp Pepper
1 Bay Leaf
Rinse beans. In a large saucepan, combine beans and 4 cups of water. Bring to boiling; reduce heat. Simmer for two minutes. Remove from heat. Cover and let stand for one hour. Drain and rinse beans.
In the same pan, combine beans, ham hocks, celery, onion, thyme, pepper, bay leaf and four cups of fresh water. Bring to boiling; reduce heat. Cover and simmer about one hour or until beans are tender. Remove meat. When cool enough to handle, cut meat off the bone; coarsely chop the meat. Remove bay leaf and discard. Slightly mash beans in saucepan. Return meat to pan and heat through.
Nutritional Information (Approximately for 1.5 cups of soup):
Total Calories: 177 cal
Total Fat: 2 g
Total Carbs: 26 g
Total Protein: 14 g
In exchanges for him making dinner tonight, I promised Jim these for breakfast tomorrow morning:
Caramel Pecan Cinnamon Rolls: