1 lb (2 1/2 cups) dried navy beans, rinsed and drained
8 cups water
1 large meaty ham bone
1 large onion, finely chopped
1 large bay leaf
3 whole cloves
1/2 tsp sugar
2 stalks celery, with leaves, finely chopped
1 large carrot, finely diced
1/8 tsp white pepper
salt (optional)
Instructions
Place beans in a 5-6 quart kettle with 8 cups water (no salt); bring to a boil; then boil briskly, uncovered, for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain, discarding liquid.
In same 5-6 quart kettle, combine drained beans, 8 cups water, meaty ham bone, onion, bay leaf, cloves, sugar, celery, carrot and pepper. Bring to a boil over medium heat. Cover, reduce heat and boil gently until beans are very tender and soup begins to thicken (4 to 5 hours).
Remove and discard bay leaf. Remove meaty ham bone. When it is cool enough to handle, discard the bone and return ham in large chunks to soup. Taste and add salt if needed.
Serving
Suggestions
Serve with cornbread, crisp coleslaw and a homemade dessert such as apple pie for a complete meal.
Originally Submitted
12/29/2012
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