White Bean Soup

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8
  • Ingredients

  • 1lbnavy beans, Dry
  • 3quartswater
  • 1 ham bone, Smoked or 1hock( Smoked)
  • 2tablespoonsparsley, Chopped
  • 1cuponion, Finely Chopped
  • 1clovegarlic, Minced
  • 2cupscelery & tops, Finely Chopped
  • 1 1/2 teaspoonssalt
  • 1/2 teaspoonpepper
  • Directions

  • 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.
  • Reviews

  • “OMG wish I could rate this higher than 5 stars for the flavours alone that came from the smoked hock, I used a four bean mix and as I only had 1 cup of celery I added a 1 cup or finely diced carrot and I did have to add some extra water after the first 2 hour simmer for when I added the vegies I would have ended up with a stew rather than a soup but it was so filling for lunch (the next day on reheat and the rest – 7 cups of soup was put in the freezer) a meal with a crusty roll and pure comfort food.on a cold winters day.thank you JustJanS, made for Make My Recipe.”

  • “I had a ham hock in the freezer and so went ahead and made this using cannellini beans plus I did add some diced tomato for a bit of colour. I have only cooked a ham hock once before but this is a straight forward recipe so I did not have any trouble and my soup was fantastic. It bubbled away for ages and I had children loitering around the pot waiting for it to be done. It was just delicious and I am sure the leftovers today will be even better.”

  • “Always a good basic soup recipe. Thank you…it was delicious!We did add a little hot sauce to our own bowls to flavor….we like a little zing.”

  • “This is a great recipe and perfect for outdoor cooking.I agree that the addition of carrots would add color contrast, but the recipe stands on its own merit.I think it would be interesting to mix bean types for flavor and texture contrast.Thanks for sharing.Mac”

  • “My husband loves bean soup, me? not so much.But this was very good, I did add some carrots copped very small and used the quick soak method.For you weight watchers out there, there is only 1 point per cup size serving.Thanks for posting this.”

  • “This is very easy and tasty.In fact, Icook it in the crockpot.”

  • “I didn’t have any celery so I used some leftover mustard greens instead. I also added 2 t sage along with the other spices. A nice way to use up that Easter Ham bone! Thank you! “

  • “This was excellent!Even my middle son who is very picky liked it.The only thing different I did was add more garlic, plus I added chopped carrots for extra veges for the kids, and to the broth I added a bay leaf while it was simmering for 2 hours.I have to say that I liked this better than the store-bought Campbell’s version…and I used to love that one until we made this one last night!Great recipe for left-over Easter ham!”

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