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A recipe for ham bean soup with Great Northern beans and chopped vegetables.


Cook Time: 2 hours


Total Time: 2 hours



•8 cups water

•1 pound Great Northern beans or navy beans

•2 cups cubed ham

•1 ham bone or ham hock, optional

•1/2 cup chopped onion

•1/4 teaspoon pepper or to taste

•1 bay leaf

•1 carrot, chopped

•1 rib celery, chopped or sliced thinly

•1/2 teaspoon salt

•1 can (8 ounces) tomato sauce




Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.

Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours. If soup is too thick, add a little water.

Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.

Ham and bean soup serves 6.

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