All Day Hambone With Navy's & Spuds

Nancy Allen


This soup came out so tasty and satisfying, it's still one of my favorite dinners.

★★★★★ 1 vote
6-8 servings
10 Min
Stove Top


4 c
ham soup base broth or chicken stock
1 large
hambone with plenty of ham left on still
2 c
ham pieces, cut up
4 can(s)
already cooked navy beans
3 can(s)
cream of potato soup
salt & pepper, to taste


1In a large stock pot pour in your soup stock or broth. Place your ham bone down in the stock. Cook over medium-low heat with lid tilted until the ham easily comes off the bone. (I usually cook it 4 or 5 hours)
2Remove all the ham from the bone and add to pot, along with other cut up ham, beans, and potato soups, season with salt & pepper. Now turn your heat to low, put lid on tight and let it simmer until heated thoroughly, stir occasionally.
3Turn off heat and let rest until your ready to eat. This is so good reheated as well. I usually serve with cornbread and a salad. Comfort Food!

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Pork
Regional Style: American