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  • Writer's pictureTedd Long

Ham and Bean Soup

From Rose Ann Long.

Hearty ham and bean soup. Perfect on a cold winter day.


2 pound package of Great Northern Beans

Leftover ham with bone

1 onion chopped

3-4 stalks of celery chopped

2 large carrots chopped


Soak the 2 pound package of Great Northern Beans overnight in water. Cover the beans with at least 2 inches of water when soaking. The next day, add the ham bone (hold back the meat for last), onion, celery, carrots, and more water (enough to keep the beans covered 2 inches). Simmer for 3 hours on medium low heat. Remove celery and carrots and mash -- then put back in soup. Remove the ham bone and add ham meat. Cook additional ½ hour.

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