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Ham and Bean Soup

Ham and Bean Soup
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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.

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  • 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


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

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