~ Hearty Ham & Bean Soup ~ Cass's Way

Cassie *


I'm always making bean soups in the winter and especially after having our Christmas ham and using that delicious ham bone. This soup turned out awesome. I can't wait to have the leftovers tomorrow as I always think it's better the next day.

My family loved the addition of potatoes to this one.


pinch tips: How to Cream Butter & Sugar






10 Min


2 Hr 30 Min


Stove Top


1 1/2 Tbsp
1 large
onion, chopped
2 Tbsp
minced garlic paste
6 c
chicken broth
1 1/2 - 2 lb
ham bone with meat attached
2 medium
yukon gold potatoes - peeled and cut into 1 inch cubes ( about 2 cups )
2 - 3
carrots, peeled and cubed
2 - 3 medium
stalks, celery including leaves, chopped
1 lb
dry navy beans or could use great northern
1 tsp
dried oregano
3/4 - 1 tsp
2 - 3
bay leaves
1/2 tsp
each - cumin & black pepper

Directions Step-By-Step

Either soak beans over night covered with water or cover with water and bring to a boil for 2 minutes then remove from stove and cover for 1 hour. ( make sure you pick through beans to remove any debris before either soaking method. )

In a heavy dutch oven over medium heat - add oil, once hot add onion and garlic. Cook and stir for about 5 minutes or until onion is tender.

Remove from stove and add the broth, ham bone, beans, potatoes, carrots, celery, pepper, cumin, salt, oregano and bay leaves.
Bring to a boil then reduce to simmer, cover and cook for 1 hour 30 minutes.
Remove bone and cool, then remove meat and add back to pot. Continue simmering for another 45 minutes to 1 hour or until beans are desired tenderness.

Remove bay leaves. Taste and if needs more seasoning add it and stir.
Serve in individual bowls with some crusty bread.


About this Recipe