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Hearty Navy Bean Soup

I love Navy Bean Soup! Beans were a commodity you did not survive without in the '50s. This excellent navy beans and ham soup is a real favorite of mine and I make it often during the cold season.
Prep Time 30 minutes
Cook Time 1 hour 44 minutes
Servings 10


  • 3 cups 1-1/2 pounds dried navy beans
  • 1 can 14-1/2 ounces diced tomatoes, undrained
  • 1 large onion chopped
  • 1 meaty ham hock or 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2-1/2 cups water
  • Salt and pepper to taste
  • Minced fresh parsley optional
  • Rinse and sort beans; soak according to package directions.


  • Step 1- Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
  • Step 2- Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.
Keyword bean soup
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