Navy Bean Soup Recipe

Photo by Kathleen W.

PREP TIME

--

minutes

TOTAL TIME

300

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

300

minutes

SERVINGS

10

servings

Ingredients

  • 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)

Directions

Wash the navy beans and pick over for small stones and malformed beans. Pour the beans into a large bowl or pot and add 2 quarts of boiling water. Let beans soak for a 2 to 4 hours.* 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.

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