Ham and Bean Soup

Ham and bean soup
Paul Poplis/Photodisc/Getty Images
  • Total: 17 hrs
  • Prep: 12 hrs
  • Cook: 5 hrs
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
115 Calories
1g Fat
21g Carbs
7g Protein
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Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 115
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 2mg 1%
Sodium 97mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 23%
Protein 7g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This navy bean soup is super easy to make with beans, ham, and tomatoes. The combination of tomatoes and a meaty ham bone provide wonderful flavor and will have you coming back for seconds.

We guarantee it's a soup you'll appreciate on a cold winter's evening, or even as a heartwarming lunch option as well. Add some leftover diced ham to the soup if you have extra, or use ham hocks instead of the ham bone.

Made it a hearty meal by serving this tasty soup with cornbread or crusty homemade bread and a tossed salad. A homemade baguette would be wonderful or make an easy no-knead bread.

Ingredients

  • 1 cup dry navy beans
  • 1 meaty ham bone (or 1 medium ham hocks)
  • 1 1/2 quarts water
  • 1 cup celery (chopped)
  • 1/2 cup onion (chopped)
  • 2 (14.5-ounce) cans tomatoes
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 teaspoon fresh parsley (chopped)

Steps to Make It

  1. Soak beans overnight in cold water; drain.

  2. Cover beans and ham bone with 1 1/2 quarts water, then add celery, onions, tomatoes, and parsley. Cover and simmer for 4 to 5 hours, or until the beans are tender.

  3. About halfway through the cooking time, remove the bone from the soup. Remove the ham from the bone and dice it. Return the diced ham to the soup and continue cooking.

  4. Season with salt and pepper, to taste.

  5. Garnish servings with fresh chopped parsley.