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White Bean Soup


1 lb navy beans, dry
1 ham bone (or hock), smoked
1 cup onions, finely chopped
2 cups celery & tops, finely chopped
teaspoon pepper
3 qt water
2 tablespoons parsley, chopped
1 garlic, clove, minced
1 teaspoon salt


Serves: 8


Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours.

Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.

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