• Ham And Bean Soup

    1 vote


    • 1 c. dry navy beans
    • 1 c. sliced celery
    • 1 c. sliced carrots
    • 1 c. minced onion
    • 3/4 c. cooked ham minced
    • 1 tsp chicken bouillon
    • 1 tsp dry thyme crushed
    • 2 x bay leaves
    • 1/4 tsp pepper


    1. Rinse beans; drain. In a large saucepan combine the beans and 4 c. water.
    2. Bring to boiling; reduce heat. Simmer, uncovered, for 2 min. Remove from heat. Cover and let stand for 1 hour. (Or possibly skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
    3. In the same pan stir together the beans, 4 c. fresh water, celery, carrots,onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hrs or possibly until the beans aretender. Throw away bay leaves. Using a fork, slightly mash the beans againstthe side of the saucepan to slightly thicken the soup.
    4. Makes 4 servings.

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    • Samantha Gabriel
      Samantha Gabriel
      I am always looking for more soup recipes as my kids love it, thank you! In order to make it more nutritious, I add a few slices of jamon iberico de bellota - aka iberico ham or pata negra- thinly cut. Because iberico has a strong and delicious flavor you do not need much, only 50 grams or 1.8 OZ for four people added once the soup is finished.
      You can buy online jamon iberico, visit
      <a href=""> the market place for iberico ham.</a>

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