Ham and Bean Soup

Navy beans are preferred for this soup, but other varieties of dry beans can be used equally well.


2 cups dry navy beans
2 quarts water (less if beans aren't drained)
1 meaty ham bone
1 tablespoon chopped basil
1 onion, peeled and chopped
4 peppercorns
2 stalks celery, sliced


Soak beans overnight in water. (Drain or not, as you prefer.) Combine beans, water, bone, basil, onion, and peppercorns in soup kettle. Cover and simmer 1-½ hours. Add celery and simmer 30 minutes longer. Remove bone, cut off bits of meat, discard bone and add meat to soup. Heat thoroughly.

Cooking & Recipes


Serves 6-8

Preparation Method

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