Bean Soup

Bean Soup

197

"A tasty ham and navy bean soup."
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Ingredients

servings 246 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
  3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Reviews

197
  1. 257 Ratings

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Most helpful positive review

I am an Appalachian "kid" and bean soup was a staple in our family. Here is a little trick I learned. Cover your beans, nothing else added, with cold water, and bring to a solid boil for about ...

Most helpful critical review

Right after cooking, the soup is pretty bland. Much better after it sits in the refrigerator overnight. I think adding chicken broth, garlic and/or liquid smoke would help make recipe more flavo...

I am an Appalachian "kid" and bean soup was a staple in our family. Here is a little trick I learned. Cover your beans, nothing else added, with cold water, and bring to a solid boil for about ...

I boil the beans in enough water just to cover them 2x, discarding the water both times. It gets rid of the "gas" without adding extra sodium that using baking soda provides. Then I add enough...

I really liked this dish, but I did change a few things. As suggested by other reviewers, I used about 5 cups of chicken broth and 2 cups of water (I omitted the salt altogether). I followed t...

I soaked my beans overnight, like I always do. I put all the ingredients into a slowcooker, set it on low and at dinnertime we had bean soup like I remembered! I grew up putting ketchup in my so...

Very good recipe. I thought it was missing something so I did add what my father made when I was young. He used to add ketchup, much like a couple of the other reviewers mentioned. Instead, I...

This is very similar to my recipe for bean soup and it's excellent! The only thing I do differently, is that I cook everything together, rather than adding the veggies later and cook on low for ...

I've always made my ham and navy bean soup this way, with the addition of a can of diced tomatoes or of plain tomato sauce (if the kids didn't want tomato chunks). Season to taste. sometimes I a...

This was wonderful soup! Next time I will soak the beans overnight, as I had to cook it about an hour longer to soften up the beans more. Great recipe!

Right after cooking, the soup is pretty bland. Much better after it sits in the refrigerator overnight. I think adding chicken broth, garlic and/or liquid smoke would help make recipe more flavo...