Vegetable Bean Soup

Pat Duran


This is the recipe my grandmother and mom, now me too make our bean soup. We always enjoy eating this in the winter time. It is filling and warms you up in a hurry..It also fills the house with wonderful aroma that makes your mouth water .. hope you like this recipe.
If you like your soup a little thicker just add some instant potatoes untilyou get the thickness you like...usually about 1/2 cup will do.(it's a lot better than thickening with flour water.)


★★★★★ 1 vote

12-16 ( Can also be frozen)
20 Min
2 Hr 30 Min
Stove Top


Add to Grocery List

  • 2 lb
    dry navy beans
  • 12 c
  • 1
    medium meaty ham bone
  • 2
    medium potatoes, peeled and diced
  • 2
    medium carrots, peeled and diced
  • 2
    stalks celery, diced
  • 1 small
    onion,peeled and diced
  • 1 tsp
    dried ,crushed thyme
  • 1
    bay leaf
  • 1 Tbsp
    bottled pepper sauce
  • add tsp
    salt and pepper or to taste
  • 2 pinch
    ground cinnamon
  • 1 to 2 c
    chunky pieces of ham from bone

How to Make Vegetable Bean Soup


  1. Rinse and sort beans. In a large soup pot combine beans and 12 cups of water, bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat. Cover and let stand for 1 1/2 hours. ( or soak beans in the water overnight rinsed and sorted in a covered pan.) Do not drain.
  2. Bring beans and water to a boil and add the ham bone; lower heat.Cover; simmer for 2 hours or until beans are nearly al dente. Remove soup bone, cool ,until you can handle ,then cut off any useable meat and add to pot with the additional 1 or 2 cups of ham from recipe to the pot.. Discard bone. Add the vegetables, seasonings and spice. Cover and simmer until beans and vegetables are tender. Remove bay leaf. Enjoy with corn bread or sour dough bread.

Printable Recipe Card

About Vegetable Bean Soup

Course/Dish: Vegetables, Bean Soups, Pork
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Healthy, Heirloom

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