Crazy Old Baglady’s Bean & Ham Soup (named After My Mother.) Recipe

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Crazy Old Baglady’s Bean & Ham Soup (Named after my mother.)

Corinne Mihelic


This recipe is very near and dear to my heart. It is named after and in memory of my beloved mother. She got the nick name of Crazy Old Bag Lady because she always sort of dressed like a Bag Lady. She was very poor as a child growing up in the bayous of Louisiana, and most of the time never knew where her next meal was coming from. Because of this she took on the waste not want not attitude. Our cupboards were always over flowing, she made sure of it because one of her biggest fears was her children ever having to go hungry as she did. After she met my father and they married she never wanted for anything. She had beautiful expensive clothes, but rarely wore them. She preferred her Wal-Mart sweat suits and flannel jammies. That is why we called her Crazy Old Bag Lady. Momma could make anything taste like it had come straight out of the Waldorf Astoria's kitchen. Beans were one of her favorite things even though she ate a lot of them as a child. I will share some of her recipes as well. Thank you Bag Lady for giving me a wonderful foundation not only in Christ, but in cooking skills :)

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8 Hr


2 Hr 30 Min


1 lb
navy beans
12 c
2-3 c
leftover ham cut into chunks. you can use a ham hock as well. i just like a lot of meat in my soups.
bay leaves
2 c
chopped onion
1 c
chopped celery
1 c
chopped carrots
potato, peeled and chopped
2 clove
garlic, chopped
3-4 dash(es)
louisiana hot sauce
salt and pepper (fresh ground) to taste.
1/4 c
chopped fresh parsley

Directions Step-By-Step

To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain.
In a large heavy pot, combine beans with ham hock or the chunk ham, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender.
Stir in onion, celery, carrot, potato and garlic. Simmer for another hour or until soup is very thick.
Remove ham hock and strip off meat from bone, discarding the rind and fat.
Stir meat into soup and season with salt and pepper. Stir in parsley and serve hot.

About this Recipe

Course/Dish: Bean Soups