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black & white navy bean & ham soup

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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!

►
(1 rating)
yield serving(s)
prep time 15 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For black & white navy bean & ham soup

  • 1 lb
    dry navy beans
  • 1 lb
    dry black beans
  • 1 1/2 lb
    ham cubes or other smoked meat of choice
  • 2 lg
    yellow onions, chopped
  • 5 stalk
    celery, chopped
  • 1 lb
    baby carrots chopped
  • 2
    bay leaves
  • 2 tsp
    steak seasoning
  • 1 1/2 Tbsp
    agave nectar or sugar
  • 1 Tbsp
    cumin
  • 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,

How To Make black & white navy bean & ham soup

  • 1
    If 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.
  • 2
    Pick through beans for sand grit & pebbles, then rinse & drain. Cover with water and bring to a boil and cook about 1 1/2 hours.
  • 3
    Chop the onions. Can also add minced garlic if desired. I was out, hence the addition of granulated garlic.
  • 4
    Chop the celery and carrots, I had enough vegetables to make 8 cups. Set aside till needed.
  • 5
    After the beans have cooked for about 1 1/2 hours, begin to add,
  • 6
    Ham 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.
  • 7
    Cover 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.
  • 8
    SERVE WITH YOUR FAVORITE BREAD AND ENJOY.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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