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Bowl of Traditional Amish Ham and Bean Soup with navy beans and vegetables

Ham and Bean Soup

A comforting and simple soup made with ham, beans, and pantry staples, perfect for chilly days.
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Prep Time 2 hours
Cook Time 2 hours 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried navy beans (or Great Northern beans) Sort and rinse before use.
  • 1 bone leftover ham bone (or ham hock) Provides added flavor.
  • 2 cups chopped onion
  • 2 cups chopped carrots Adjust if missing celery.
  • 2 cups chopped celery
  • 2-4 cloves garlic Depending on preference.
  • 6 cups broth (chicken or vegetable) Adjust quantity depending on saltiness of ham.
  • 2 cups water Adjust quantity depending on saltiness of ham.
  • 1 leaf bay leaf
  • 1 teaspoon black pepper Do not add too much salt early on.
Optional Ingredients
  • 1 pinch smoked paprika For added flavor.
  • 1 splash apple cider vinegar To add at the end.
  • 1/4 cup chopped parsley For added freshness.

Method
 

Preparation
  1. Soak the beans overnight in a large bowl with plenty of water; or do a quick soak by boiling for 2 minutes and letting them sit for 1 hour.
  2. In a large soup pot, add a bit of oil or butter. Sauté the chopped onion, carrots, and celery for about 5 to 7 minutes until they soften.
  3. Stir in the garlic and cook for about 30 seconds.
Cooking
  1. Drain and add the soaked beans to the pot along with the ham bone, any diced ham, broth, and water until everything is covered by a couple of inches of liquid.
  2. Add the bay leaf and pepper. Bring to a gentle boil, then lower the heat and simmer with a lid slightly tilted. Stir occasionally.
  3. Cook for about 1.5 to 2 hours for soaked beans, or 2.5 to 3.5 hours for unsoaked beans.
  4. Once beans are tender, remove the ham bone, shred any meat from it, and return the meat to the pot, discarding skin, fat, and bones.
  5. For a thicker soup, mash some beans against the pot's side and stir back in. Adjust seasoning before serving.

Notes

This soup gets better the next day as the flavors meld. Store in airtight containers; lasts 4 days in the fridge and freezes well for 2-3 months.