sheila's bean & ham soup

Name: Sheila's Bean & Ham Soup
Prep time: 20 min
Cook time: 4 h
Yield: 8
Cuisine: American
Ingredients: 1 (16) ounce(s) dried navy beans; 6 cup(s) water; 1 onion, diced; 2 stalk(s) celery, diced; 1 teaspoon(s) celery seeds; 1 clove(s) garlic, minced; 1 smoked hamhock; 2 carrots, diced; 1 bay leaf; 3 sprig(s) fresh thyme leaves; 1 teaspoon(s) salt; 1/2 teaspoon(s) white pepper; 3 cup(s) water

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Sheila Nakata

Maple Valley, WA

Updated on Dec 28, 2020

This has always been a favorite soup of mine. I wanted to make my own version, through trial and error this is the version I landed on and like best. Ham can be omitted if a vegetarian version is desired. Serve with cornbread or a nice toasted sourdough. It is very fool proof.

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The grown up version of Bean n Bacon soup.

prep time 20 Min

cook time 4 Hr

method Stove Top

yield 8 serving(s)

Ingredients

1 (16) ounce dried navy beans
6 cups water
1 onion, diced
2 stalks celery, diced
1 teaspoon celery seeds
1 clove garlic, minced
1 smoked hamhock
2 carrots, diced
1 bay leaf
3 sprigs fresh thyme leaves
1 teaspoon salt
1/2 teaspoon white pepper
3 cups water

How To Make sheila's bean & ham soup

Step 1

Combine beans and enough water to cover. Bring to a boil. Remove from heat and let set for 1 hour. Cool and drain.

Step 2

Combine beans, water and all remaining ingredients. Bring to a boil. Lower heat, cover and simmer for 3-4 hours.
Step 3

Add additional water if needed. Discard bay leaf. Remove ham hock to cool. Take masher and mash a portion of the beans to a thickened state. Leaving whole beans. Once ham hock is cooled pull meat from bone removing fat and skin. Place ham meat back into pot. Taste and season as needed. More salt may be needed. (Salt to taste)
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