This is an unbelieveably delicious bean soup, passed down from generation to generation.


1 - large onion, chopped medium
1 tsp. - freshly ground black pepper
4 cups - chicken broth
1 tbsp. - dried parsley
3 - 15 oz. cans navy beans, drained & rinsed
3 strips - bacon
2-3 - bay leaves
1 1/2 cups - diced ham
2 tbsp. - olive oil
2 - medium carrots, sliced
2 cloves - garlic, minced
2 ribs - celery, sliced
1/4 tsp. - salt
Pinch of sage


In a skillet, cook bacon until crisp; crumble and set aside, reserving the bacon drippings.
In a large soup kettle, over medium-high heat, saute onion, carrots, celery and garlic, in hot olive oil, about 5 minutes, stirring often. Add parsley, salt, pepper, chicken broth, navy beans, bay leaves, sage and diced ham; bring to a boil. Reduce heat, add bacon drippings and simmer about 15 to 20 minutes, stirring occasionally.
Remove bay leaves and garnish, with crumpled bacon; wait 2 minutes and serve.

Cooking & Recipes


10 - 12 people

Preparation Time: 

5 minutes

Start to Finish Time: 

30 minutes

Preparation Method



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