Ham and Bean Soup
This old-fashioned ham and white bean soup is made with navy beans, but it’s delicious with Great Northern beans as well. Serve hot, with fresh cornbread or warm crusty bread.
Serves: 8Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy
- 1 lb. dried navy beans
- 8 cups water
- 1 ham hock or meaty ham bone
- 1 large yellow onion, peeled and chopped
- ¼ tsp. ground black pepper
- 1 small bay leaf
- 2 medium carrots, peeled and diced
- ½ cup chopped celery
- 2 cups diced ham
- ½ tsp. salt
- 1 can (8 oz.) tomato sauce
- Rinse beans and discard any that are discolored as well as any stones you find. Cover with water in a large pot. Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Add ham bone or ham hock, onion, pepper, bay leaf, diced carrot, and celery to the pot. Bring to a boil. Reduce heat to low, cover, and simmer for about 1½ hours until meat is tender. Add water as necessary.
- Remove ham bone or ham hock. Trim meat from the bone and chop; return meat to beans. Add diced ham, salt, and tomato sauce. Simmer for about 30 minutes.
- Remove bay leaf before serving.