Prep time: 15 minutes
Cook time: 3+ hours
- Meaty Ham Bone, if you can’t source a ham bone with much meat on it add 12 oz ham cubed
- 16 oz Dried Nay Beans (washed and rinsed
- 8 cups water
- 1 large Yellow Onion (aka Sweet or Spanish) diced (2 – 3 cups)
- 1/2 cup Celery ribs (finely chopped)
- Brown Mustard and Horseradish for serving
- Quick-soak the beans by putting them in a pot with enough water to cover the beans with an inch of water. Bring to a boil for a few minutes and then turn off the heat letting them soak for an hour. After soaking drain water and return beans to pot.
- Place ham bone, cubed ham, and water in the pot with the beans. In this stove top version you should add enough water to cover the ham bone completely so if you may need more than the amount listed above depending on the size of your pot.
- Bring to a boil and let cook for 5 minutes before turning the heat to low and placing a lid on top.
- Cook for at least 3 hours or until the beans reach the desired tenderness.
- Don’t add any salt until late in the cooking process. The Ham can be quite salty and that won’t be evident until it has time to cook.
While a ham bone gives this soup lots and lots of flavor if you don’t have one and you’re craving a hot bowl of Navy Bean Soup you can buy a small boneless ham and cut it up to add to the soup.