Beans were a commodity you did not survive without in the '30s. This excellent navy bean and ham soup is my favorite!

Prep Time    : 30 mins + soaking
Cook Time   : 1-3/4 hours

Servings      : 10 servings (2-1/2 quarts)


·         3 cups (1-1/2 pounds) dried navy beans
·         1 can (14-1/2 ounces) diced tomatoes, undrained
·         1 large onion, chopped
·         1 meaty ham hock or 1 cup diced cooked ham
·         2 cups chicken broth
·         2-1/2 cups water
·         Salt and pepper to taste
·         Minced fresh parsley


1.   Rinse and sort beans; soak according to package directions.
2.   Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
3.   Add more water if necessary. Remove ham hock and let stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley.

·         If Cooking for Two: Freeze serving-size portions to enjoy later.


1 cup: 245 calories, 2g fat (0 saturated fat), 8mg cholesterol, 352mg sodium, 42g carbohydrate (5g sugars, 16g fiber), 18g protein. Diabetic exchanges: 3 starch, 2 lean meat.

Recipe from tasteofhome.com

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