Rose Mary Mogan


With the cooler weather we were having, I felt the need to make a big pot of Bean Soup. Lots of fiber and protein all in one pot. I had everything I needed without going to the store.

I cooked the ham pieces about an hour while I let the beans soak. Then added them to the pot and allowed them to cook low and slow. The broth was thick and rich, and no salt was needed for our taste because of the ham. I made a skillet of Mama's Buttermilk Corn Bread, and our meal was so enjoyable. I like that I can freeze left overs for another day. I am sure you could make this in a crock pot as well.

☆☆☆☆☆ 0 votes
Makes a Huge Pot at least 8 or more
20 Min
3 Hr 55 Min
Stove Top


20 oz
bag 15 bean soup, dry
1 lb
lima beans, dry
4 stalk(s)
celery chopped
1 large
onion choppd
2-3 medium
bay leaves, dried
4 medium
jalapeno peppers, seeded nd chopped
6-8 clove
garlic sliced or minced
salt & pepper as desired -optional


1Pick through beans for sand pebbles and grit. Then add to a large bowl and cover with hot water. Set aside and allow beans to swell and double in size at least and hour or more, preferably over night. If they come to the top of the water, add a bit more water.
2Add the ham chunks or other smoked meat of choice to a large pot. Cover with water and bring to a slow boil over low heat & simmer for about an hour before adding the beans.
3Rinse beans and add to pot. Deseed the peppers,& chop along with the garlic, onions& celery. Then add to pot. I chose not to use the bean packet of seasoning.
4Cook until beans are tender as desired. I cooked mine for about 3 TO 3 1/2 HOURS plus time for the ham. Season with pepper, but I didn't need salt because of the salt in the ham.
5With a soup this meaty, no other meat Is needed. I made Mama's Buttermilk Corn Bread to go with mine. Don't forget to remove the bay leaves before serving.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American