Ham and Bean Soup

By Yankee Magazine

Sep 05 2007

Navy beans are the preferred legume for this ham and bean soup, but other varieties of dry beans can be used equally well.


Serves 6-8


2 cups dry navy beans
2 quarts water (less if beans aren’t drained)
1 meaty ham bone
1 tablespoon chopped basil
1 onion, peeled and chopped
4 peppercorns
2 stalks celery, sliced


Soak beans overnight in water. (Drain or not, as you prefer.)
Combine beans, water, bone, basil, onion, and peppercorns in soup kettle. Cover and simmer 1-1/2 hours. Add celery and simmer 30 minutes longer. Remove bone, cut off bits of meat, discard bone and add meat to soup. Heat thoroughly.