Bean Soup A tasty ham and navy bean soup.

Servings: 8 Yield: 8 servings


  • 1 (16 ounce) package dried navy beans
  • 7 cups water
  • 1 ham bone
  • 2 cups diced ham
  • ¼ cup minced onion
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • 1 bay leaf
  • ½ cup sliced carrots
  • ½ cup sliced celery


    Step 1

    Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.

    Step 2

    Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.

    Step 3

    Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts

Per Serving: 247 calories; protein 17.4g; carbohydrates 36.7g; fat 3.8g; cholesterol 16.7mg; sodium 542.9mg.


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