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Ham And Bean Soup

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Ham And Bean Soup
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Makes: 8 servings adjust



  • 1 pound Dried Navy Beans

Step 1

Place the beans in a large dutch oven or other heavy pot with enough water to cover beans by a couple of inches. Bring water to a boil. Boil beans for 3 minutes. Remove from heat and cover. Allow beans to soak for an hour.

Step 2

Drain beans. Return beans to the pot and place back on stove.


  • 8 cups Chicken Stock, lower sodium
  • 3 medium Carrot, chopped
  • 3 stalks Celery, chopped
  • 1 large Onion, chopped
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Ground Dry Mustard
  • 2 Bay Leaves
  • 1 Ham Bone, optional

Step 3

Add the chicken stock, carrots, celery, onion, garlic, mustard and bay leaves. Stir to combine. Add ham bone, if using.

Step 4

Bring pot to a boil. Reduce heat to medium low and simmer, partially covered, for 60 minutes.

Step 5

Taste a bean or two. If they are not tender, continue to cook for another 30 minutes and test again. Repeat until beans are tender.

Step 6

Remove ham bone (if using) and discard.


  • 4 cups Ham, or to taste, chopped

Step 7

Stir in the chopped ham and simmer for 30 more minutes.


  • 12 teaspoon Ground White Pepper
  • 12 teaspoon Kosher Salt, optional

Step 8

Add the white pepper. Taste. Since ham varies greatly in saltiness, add salt only if you feel it needs it.
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