This is a hearty, simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables. I like to serve this great tasting bean soup with cornbread or corn sticks, but biscuits or crusty rolls would be wonderful as well.
Cook Time: 2 hours
Soak Beans: 3 hours
Total Time: 5 hours
Yield: Makes 10 to 12 Servings
- 1 pound dried navy beans
- 2 quarts boiling water
- 2 large ham hocks or a meaty ham bone
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- chopped ham or ham from the meaty bone
- salt and pepper to taste (I add a little seasoned salt along with regular)
In a large pot, simmer the ham bone or ham hocks with the beans (and their soaking water) until the beans are tender, about 1 1/2 hours. Remove bones and chop ham. Add chopped onions and celery. Add enough water to make about 1 gallon. Add the ham meat back to the pot. Taste the broth and add salt and pepper, as needed. Cook about 30 minutes to 1 hour longer.
Makes about 10 to 12 servings.
*If you prefer to soak your beans overnight, there's no need to boil the water first. Just put them in a bowl with 2 quarts of water and leave at room temperature for 8 to 12 hours. Or, for another quick method, put the beans in a large pot, cover with the 2 quarts of water, and bring to a boil. Boil for 3 minutes. Remove from the heat and let them soak in the hot water for 2 to 4 hours.
You Might Also Like
This soup is made with Great Northern beans, but navy beans can also be used. It's a meaty soup with diced ham, a variety of vegetables, and tomato sauce in the broth.
Beef short ribs and barbecue sauce add fabulous flavor to this beefy bean soup. Use your favorite barbecue sauce in this soup, spicy or mild.
This popular slow cooker soup is loaded with flavor, with tomatoes, zucchini, Italian sausage, spinach, and a little wine. It's made with dried Great Northern beans.
Sharon's soup is a well seasoned combination of dry navy beans, aromatic vegetables, and lots of ham. Serve her hearty bean soup with biscuits, cornbread, or crusty rolls.