Rose Mary Mogan


My husband & I both love Bean Soups any kind at all. When it is extremely cold outside it is a great opportunity to make & serve bean soup.

Black beans are loaded with fiber, & Navy beans have plenty as well, but the Black Beans have even more. By combining the two, with Ham I created a hearty filling & comforting soup.

Adding 8 cups of chopped vegetables made it even better. I made a simple Corn Bread to accompany the soup. It certainly did hit the tummy Jack Pot.

The broth was thick & rich & just right for dunking our corn Bread in. So good we had it for several days. Give it a try!

Featured Pinch Tips Video

★★★★★ 1 vote
lots of bowls full
15 Min
3 Hr 30 Min
Stove Top


1 lb
dry navy beans
1 lb
dry black beans
1 1/2 lb
ham cubes or other smoked meat of choice
2 large
yellow onions, chopped
5 stalk(s)
celery, chopped
1 lb
baby carrots chopped
bay leaves
2 tsp
steak seasoning
1 1/2 Tbsp
agave nectar or sugar
1 Tbsp
1 Tbsp
granulated garlic powder
1 Tbsp
granulated onion powder
2 tsp
coarse ground black pepper ( or more if desired)
add additional salt & pepper after tasting if desired,


Step 1 Direction Photo

1If time permits you can soak beans over night covered in cold water, and that will lessen the cooking time. Cover at least a few inches over beans because they will swell and absorb more water. But I didn't do this, so the cooking time required was much longer. These are both of the beans I used.

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2Pick through beans for sand grit & pebbles, then rinse & drain. Cover with water and bring to a boil and cook about 1 1/2 hours.

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3Chop the onions. Can also add minced garlic if desired. I was out, hence the addition of granulated garlic.

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4Chop the celery and carrots, I had enough vegetables to make 8 cups. Set aside till needed.

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5After the beans have cooked for about 1 1/2 hours, begin to add,

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6Ham cubes & chopped vegetables, spices and bay leaves. Stir, and add more liquid or water to cover if needed. Make sure they didn't cube the ham through the netting as they did with mine, I had to remove the netting from each piece, the netting is inedible.

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7Cover with tight fitting lid, lower heat to a simmer & continue to cook for an additional 2 hours or until beans are soft & tender & broth becomes thick and rich. REMEMBER TO STIR PERIODICALLY DURING THE ENTIRE COOKING PROCESS TO PREVENT BEANS FROM STICKING.

Step 8 Direction Photo


About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American