Return to Content

Ham and Bean Soup

Ham and Bean Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Navy beans are the preferred legume for this ham and bean soup, but other varieties of dry beans can be used equally well.

Ingredients:

  • 2 cups dry navy beans
  • 2 quarts water (less if beans aren't drained)
  • 1 meaty ham bone
  • 1 tablespoon chopped basil
  • 1 onion, peeled and chopped
  • 4 peppercorns
  • 2 stalks celery, sliced

Instructions:

Soak beans overnight in water. (Drain or not, as you prefer.)
Combine beans, water, bone, basil, onion, and peppercorns in soup kettle. Cover and simmer 1-1/2 hours. Add celery and simmer 30 minutes longer. Remove bone, cut off bits of meat, discard bone and add meat to soup. Heat thoroughly.

Updated Wednesday, September 5th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111