Bean Soup made with a Ham Bone

Jane Whittaker


Almost didn't post this because most of us here probably have a way of doing this. But one thing that I learned from JP is that everyone brings something different, and sometimes we have brand new cooks, so here goes.

★★★★★ 6 votes
8 to 12
10 Min
3 Hr
Stove Top


14 oz
package dried great northern beans, or navy beans
3 qt
cold water
1 large
meaty ham bone
juice the ham was cooked in
2 medium
carrots, peeled and diced, about 1/2 cup
1 medium
onion, chopped
salt and pepper to taste, i check while the soup is simmering
1/2 tsp
dried parsley
1 to 2 medium
bay leaves


1Put beans on a cookie sheet, and pick through for stones, and bad beans.
2Put beans in a large stock pot and cover them with 4 times their size in water. Cover and let sit overnight.
3Next morning, drain, put back in stock pot and cover with 2 to 3 quarts of cold water. Add the ham bone, seasonings, carrots, and onion.
4Bring to a boil until the beans are softened and the meat is falling off the bone. This will take about 2 to 3 hours.
5using an imersion blender, puree the beans a little. If you don't have this kind of blender, use your food processor, or a blender, to puree some of the beans a little.
6Remove the ham bone, when cool enough to handle, take off the ham and return the picked bone and the ham back to the soup.

About this Recipe

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