Ham & Bean Soup

Sandra Ann Marie Harvey


The stock, ham, beans and vegetables come together nicely and make for a hearty, tasty soup. Corn bread or biscuits go well with this also.


☆☆☆☆☆ 0 votes

30 Min
3 Hr
Stove Top


  • 1
    ham bone
  • 5 c
    leftover ham
  • 2 c
    dry navy beans
  • 2 c
    celery, chopped
  • 2 c
    carrots, chopped
  • 1 large
    onion, finely chopped
  • 3 clove
    garlic, finely minced
  • 1 Tbsp
  • 1/2 tsp
    black pepper
  • 8 c
    chicken stock
  • 1 Tbsp
    olive oil for sauteeing vegetables

How to Make Ham & Bean Soup


  1. Soak navy beans in cold water 8-10 hours or overnight. Then drain and rinse.
  2. In a large pan, heat oil and saute celery, carrots, onion and garlic until tender. Then in a dutch oven or stock pot add chicken stock, ham bone, ham and the sauteed vegetables. Add beans, parsley and black pepper.
  3. Bring to a boil, then reduce the heat and simmer covered for 2-3 hours. Before serving chop up any large pieces of ham from the ham bone. You can also make this soup in a crock pot cooked on low for 6-8 hours.

Printable Recipe Card

About Ham & Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Healthy
Hashtags: #beans #ham #stock #soup

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