Print Friendly


Servings: 6 -8 servings


• 1 pound Navy Beans

• 2 quarts water

• 1 teaspoon salt

• Pinch of baking soda

• 1/2 cup shredded carrot

• 1 cup chopped celery

• 2 medium onions chopped

• 2 bay leaves

• 1 + 1/2 pound ham meat

• Ham Bone

• Leftover ham drippings

• 1 cup mashed boiled potatoes

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme optional

• 2 Tablespoons Worcestershire sauce

• 1/4 chopped parsley


• IN a large soup kettle, combine the beans, water, salt and baking soda. Bring to a boil, cover, and simmer for 5 minutes.

• Remove from the heat, skim off any foam, re-cover and let stand for 2 hours.

• (The beans can also be soaked overnight if you prefer)

• Add the remaining ingredients except parsley and simmer, covered for about 1 1/2 to 2 hours.

• Watch beans, for the cooking time will vary and the beans should not get mushy.

• Remove the ham bone and dice any overly large pieces of ham and return to the soup.

• Discard the bay leaves.

• Add the parsley just before serving.

• This soup freezes well too.


Comments are closed.

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.