Navy Bean Soup

Navy Bean Soup

A great soup to simmer all afternoon, full of tomatoes, onions, celery, ham, and spices. This recipe makes eight to ten servings so make sure you have a large stock pot on hand.

Serves 10
Prep time: 15 minutes
Cook time: 250 minutes

Calories: 249.05
Calories from Fat: N/A
Total Fat: 5.06 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 34.56 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 16.32 g
Vitamin A: N/A
Vitamin C: N/A


1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
3 cups water

  1. Combine beans, water, vegetables, ham, and seasonings in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.

  2. Add an additional two to four cups water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

B-man :wink:

hey B-man…just to let you know I have your recipe simmering as I post this!
This is the first time I am trying your recipe. I will post again after we have this for dinner tonight! :wink:

We loved it!!!:d