Ham and Bean soup

Soak overnight, 8 oz of navy beans.
Cover and cook 1 1/2 hours. Drain, reserving liquid
or 1-2 cans of navy beans
Place in a large pot,
3 cups of diced ham
brown a little and add
1 chopped onion
2 cloves garlic, minced
Saute until soft, add
10 c. liquid including reserved bean liquid
4 beef bouliion cubes
2-3 carrots, thinly sliced
2 stalk of celery, chopped
4 c finely shredded cabbage
1-28 oz can of diced tomatoes
salt and papper to taste
1 bay leaf
Cover and simmer about 1 1/2 hours
2 c. each of frozen peas, beans and corn
bring to boil again the add
a handful of your favorite pasta and sook til pasta is done
just before serving sprinkle with chopped parsley, and grated parmessan cheese.


  1. Charlotte...bean and bacon soup...my favorite...grin. Yum...this is definitely MY kind of a soup! Thanks for posting...wow..you are busy lady....must be those 'holidays' giving you time to 'slave in the kitchen'.

  2. Oh goodie, I love all these great soup recipes.

  3. Charlotte..now this is an old time soup and a good one. I haven't made this soup in a long time, I think hubby would like me to make it again..the perfect soup for the cool days ahead.
    Did you have any soup leftover after your weekend of company?

  4. lots of left overs, so i invited my family for sunday lunch, that is why i made so much...why cook again, right!

  5. Great addition to our soup lists.
    I noticed there was no summer savory.
    I love playing with soups.
    You can add so many unique flavors.

  6. Ohh.. this looks like a great soup! I'm definitely going to make it.. minus the pasta to make it gluten-free!

  7. Our family rece is made with smoked hamhock boiled to which is added only onion,potato,and navy beans,bay leaves and of course summer savory.the only reason I don't make it is because it's family soup I eat far too much of it.the smokiness causes the beans to turn pink so the soup is beautiful to look at as well.

  8. I make a similar bean soup, but I call it ribble soup, use dry navy beans, cook with ham cubes, (sometimes with pork) but I make an egg dough dumplings where I add half an egg shell with the liquid from the soup, but I add the dough mixture in very small ribbles toward the end of the cooking time. I also use the same egg dough mix in ham and green beans , but I roll out the dough flat and cut into 1 inch squares and add that in , I call it popye . I can't give a measurement how much flour or eggs I use cause I never measure, but the rule I use how many eggs you use that you fill half of an egg shell with the ham juice liquid and keep adding flour till the mixture is just right