Navy Bean Soup with Ham
Servings: 6
IngredientsPreparation
  • 1 pound [454 g] dry navy beans [2 cups / 500-mL]
  • 2 quarts [2 L] cold water
  • 1 meaty ham bone
  • 1/2 teaspoon [2.5 mL] salt
  • 6 whole peppercorns
  • 1 bay leaf
  • 1 medium onion, sliced
  • Salt and pepper, to taste
  • Rinse, drain and transfer navy beans into a large saucepan; pour in cold water.
  • Leave beans to soak overnight.
    or
    Simmer beans in water for 2 minutes; cover and let stand for 1 hour.
  • Do not drain beans.
  • Add meaty ham bone, salt, whole peppercorns and bay leaf.
  • Cover and leave to simmer for 3 to 3 1/2 hours, adding onion slices 30 minutes before the end of cooking time.
  • Remove ham bone.
  • If desired, slightly mash beans using a potato masher.
  • Cut meat of ham bone; chop and add ham meat to soup.
  • Taste for seasonings and salt if necessary then pepper soup before serving.