Bean Soup With Ham
A hearty navy bean soup featuring ham hocks or a meaty ham bone, dried beans, and simple seasonings.
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Instructions
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Start boiling 2 quarts of water with washed and sorted navy beans in a large pot for 3 minutes.
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Remove from heat and allow beans to soak for 2 to 4 hours.
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Add ham hocks or a ham bone to the pot with the beans and their soaking water, then bring to a simmer.
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Continue cooking over low heat for approximately 90 minutes, or until the beans are tender.
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Remove bones, chop the ham, discard fat, and set the ham aside.
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Return chopped ham to the pot; add onions, bay leaf, celery, and optional carrots.
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Add enough water or unsalted vegetable stock to achieve about 16 cups of liquid; season with salt and pepper as needed.
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Simmer for 30 minutes to one hour, until vegetables are tender and the liquid has thickened slightly.