Sunday, January 18, 2015

Navy bean and ham soup

I got this idea from my cousin Rebecca's blog.  It looked so good and I couldn't wait to try it!  I did a few things differently, though; I left out the carrots and I threw in the bacon.  :)  It was absolutely delicious!  Larry and I ate the whole pot.


  • 1 pound dried navy beans
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup diced cooked ham
  • 6-8 bacon strips, cooked crispy and crumbled
  • Salt and pepper to taste


Place beans in large Dutch oven and cover with cold water, with water about 2 inches above beans. Bring to a boil and lower heat to a simmer. Cook for five minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding liquid.


  1. In large Dutch oven, melt butter over medium-high heat.
  2. Add onions and celery and saute for five minutes.
  3. Add garlic and saute for thirty seconds.
  4. Add chicken broth, bacon, beans, parsley, rosemary, bay leaves and diced ham.
  5. Add a little freshly ground black pepper.
  6. Bring to a boil.
  7. Reduce heat to medium-low, cover, and simmer for 1-1½ hours. You may need to add additional stock.
  8. If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
  9. Taste and season accordingly with salt and pepper.

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