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Navy Bean and Kurobuta Ham Soup

  • 1 Hour
  • 4 to 6 Servings
  • stove
  • beginner

Eating homemade soup made from leftover Kurobuta ham is a delicious tradition and a near spiritual experience. This recipe is easy to make and makes a hearty supper or lunch for a crowd. Serve with some crusty bread and butter for a satisfying meal.


  • Navy Bean and Ham Soup

    • 1 pound Snake River Farms Kurobuta ham, diced Buy Now +
    • 1 pound navy beans, soaked overnight
    • 2 tablespoons unsalted butter
    • 1 white onion, chopped
    • 3 whole carrots, peeled and chopped
    • 3 stalks celery, chopped
    • 2 bay leaves
    • 3 tablespoons chicken base
    • 8 cups water
    • 3 sprigs fresh thyme – tied w/ butcher’s twine
    • 1 teaspoon white pepper
    • 1 teaspoon garlic powder
    • 2 tablespoons corn starch (optional)


Navy Bean and Ham Soup

  • In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.

    5 minutes
  • Sauté the vegetables over medium-high heat for several minutes then add diced ham. Cook until ham becomes fragrant then add water, chicken base, thyme, pepper, garlic powder and presoaked navy beans.


    10 minutes
  • Simmer on medium-low for 1 hour until beans are soft.

    60 minutes
  • Adjust broth to taste with additional salt or pepper. If you desire a thicker consistency, mix cornstarch with a little bit of cold water to form a paste then stir into the soup and continue to cook until it thickens.

    5 minutes