Ham and Bean Soup

Ham and Bean Soup


  • 1 Pound of Navy beans
  • 1 Pound of cooked ham-cubed
  • 1 and ½ Cups diced onion
  • Salt and pepper to taste


Rinse beans and check to make sure there are no stones in the beans. In a Dutch oven, soak the beans overnight covered with at least 3 inches of water. The next morning, rinse the beans and place back in the pot. Cover with at least 2 inches of water. Add salt and pepper to taste. Bring to a boil. Cover and simmer for about 3 hours or until beans are almost tender. Add the cubed ham and diced onion. Simmer for another hour or until beans are tender.

Serve in a bowl with a square of corn bread and enjoy!


Prep Time

Cooking Time

3 hours