Navy Bean and Ham Soup Recipe

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If you read our menu for this week you know that I planned to try a food experiment: Baked Beans From Scratch.

Well, the day after I made the menu I found a leftover ham bone in the freezer, so the navy beans became ham and bean soup rather than baked beans.  Here’s the recipe for the soup and I’ll try the baked beans another time.



1 lb bag dry navy or other white beans

leftover ham (a ham bone is especially good)

3 cups chicken broth

1/4 cup chopped onion

1/2 cup chopped celery

salt to taste

green onion for garnish (optional)



Rinse and soak beans overnight in a large stainless steel pot.  Drain and rinse beans the following morning. Return beans to pot, add ham bone (or ham pieces) and add water to one inch above beans and ham.  Add salt to taste (ham tends to be salty so I added only a tablespoon of salt to the whole pot).

Bring water to a boil, then lower to a simmer and cook for 2 – 3 hours or until beans are tender.  Remove ham bone and cut ham pieces from it. Add ham pieces back to the pot with chicken broth, chopped onion and celery. Bring to a boil and lower to a simmer to cook for 30 to 45 minutes more.

Garnish with chopped green onion and serve with cornbread.


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  1. Mommyof1 says

    I have 2 ham hocks I got from a meat order 2 months ago and I have been wondering what to do with them! After Christmas, I think I will make a huge pot of this! Down here in the South, it’s good luck to have beans on New Years – I believe it’s supposed to be black eyes peas – but oh well!

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