Navy Bean Soup


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Average: 4 (2 votes)

Bean soups form the backbone of hearty New England fare. This is a simple soup but well-suited to entertaining.


2 cups dry navy beans
1 meaty ham bone
3 carrots, peeled and chopped
3 to 4 cloves garlic, minced
Salt and pepper to taste


Soak beans overnight in water to cover. (Or use the quick method: place in soup kettle with water to cover, bring to a boil, simmer, covered, 2 minutes; remove from heat and let sit, covered, 1 hour.) Drain or not, as you prefer. Add ham bone and enough water to cover beans by 1 inch. Simmer, covered, 2 hours. Add carrots and garlic during last 30 minutes of cooking. Remove bone, cool, cut meat from bone, chop, and return to kettle. Reheat and season with salt and pepper.

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Serves 6-8

Preparation Method

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