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Janetta's Ham and Bean Soup


This is a slow cooker soup with navy beans and ham, a nice soup to serve with cornbread or crusty bread.


  • 1 meaty ham bone
  • 2 cups navy beans or mixed beans
  • 8 cups water (3 c. more may be added, after bone is taken out, then cook some more)
  • 1 clove garlic, minced (or 1/2 tsp. garlic powder)
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • 1 bay leaf
  • 1 lg. onion, chopped
  • Salt & pepper, to taste


Wash beans. Put everything except salt and pepper in Crock Pot along with ham bone (that has small amount of ham still on). Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) I usually remove the bone in the early morning and add more water. Remove bay leaf before serving.
Season with salt and pepper, to taste. More Recipes
Border-Style Bean Soup
Senate Bean Soup
Neil's 16 Bean Soup
Crockpot Lentil Soup With Ham
Tammy's Split Pea Soup Recipe
Vegetable and Lentil Soup

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