~ Hearty Ham & Bean Soup ~ Cass's Way

Cassie *


I'm always making bean soups in the winter and especially after having our Christmas ham and using that delicious ham bone. This soup turned out awesome. I can't wait to have the leftovers tomorrow as I always think it's better the next day.

My family loved the addition of potatoes to this one.



☆☆☆☆☆ 0 votes

10 Min
2 Hr 30 Min
Stove Top


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  • 1 1/2 Tbsp
  • 1 large
    onion, chopped
  • 2 Tbsp
    minced garlic paste
  • 6 c
    chicken broth
  • 1 1/2 - 2 lb
    ham bone with meat attached
  • 2 medium
    yukon gold potatoes - peeled and cut into 1 inch cubes ( about 2 cups )
  • 2 - 3
    carrots, peeled and cubed
  • 2 - 3 medium
    stalks, celery including leaves, chopped
  • 1 lb
    dry navy beans or could use great northern
  • 1 tsp
    dried oregano
  • 3/4 - 1 tsp
  • 2 - 3
    bay leaves
  • 1/2 tsp
    each - cumin & black pepper

How to Make ~ Hearty Ham & Bean Soup ~ Cass's Way


  1. Either soak beans over night covered with water or cover with water and bring to a boil for 2 minutes then remove from stove and cover for 1 hour. ( make sure you pick through beans to remove any debris before either soaking method. )

    In a heavy dutch oven over medium heat - add oil, once hot add onion and garlic. Cook and stir for about 5 minutes or until onion is tender.

    Remove from stove and add the broth, ham bone, beans, potatoes, carrots, celery, pepper, cumin, salt, oregano and bay leaves.
  2. Bring to a boil then reduce to simmer, cover and cook for 1 hour 30 minutes.
    Remove bone and cool, then remove meat and add back to pot. Continue simmering for another 45 minutes to 1 hour or until beans are desired tenderness.

    Remove bay leaves. Taste and if needs more seasoning add it and stir.
  3. Serve in individual bowls with some crusty bread.


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