I LOVE TO STRETCH A MEAL ... For our Sunday dinner we had a pressure cooked Cottage Roll with lots of leftover meat. So thinking ahead, I cooked navy beans in with the Cottage Roll and saved them and the broth for a LEFTOVER MAKEOVER HAM & BEAN SOUP. It's soooo good and yummy and just hits the spot on a cold winter's day.
HAM & BEAN SOUP
3 cups cooked navy beans
2-1/2 cups cubed ham (or leftover cottage roll)
1 large chopped onion
5 chopped carrots
3 stalks celery, chopped
14.5 oz can diced tomatoes with juice
12 oz can of tomato sauce or vegetable juice
2 cups chicken or vegetable broth (I used my home canned broth)
2 cups of reserved broth from night before meat cooking with beans
2 tbsp. worcestershire sauce
2 tbsp Dijon mustard
1 tbsp. chili powder
3 large bay leaves or 1/2 tsp. old bay seasoning
1 tsp. ground black pepper
1 tbsp. dried parsley
3 tbsp. lemon juice (fresh or concentrated)
Note, if you cook your beans with the cottage roll or ham, you don't need to add much salt as the broth will be plenty salty.
Throw everything into a pan and either slow cook (for 8 hours) or stove-top cook (for 2 hours). Ready to serve & enjoy!