Navy Bean Soup

In a stock pot place dried Bean’s in the pot and cover with water. Let sit for 24 hours. If you don’t have the time to do this step, bring the beans to a boil and let them cook 2 to 3 minutes. Remove from heat and cover, let them sit for about an hour. This will soften the beans and speed the cooking time up.

While you are waiting for the beans, if you have a ham bone, you will need to place in a pot and cover with water. Cook on Medium high heat for at least 1 ½ hours, a good test is if the meat is falling off the bone then it is good to go. Remove the ham from the broth, strain the broth and save. Once the bone has cooled remove the ham and chop. We will use both the broth and the ham later in this recipe.

In a stock pot add your choice of Butter and add onions, sauté the onions until translucent, about 3 or 4 minutes on medium heat (don’t brown the onions). Then add the celery and carrots and cook for 3 to 5 minutes longer. You will then add the ham, beans, broth and season. This will have to cook for 1 to 2 hours depending on the beans, it will be finished when the beans are soft not disintegrated. Cook on medium high heat, and then reduce heat when soup begins to thicken, about 1 hour. Just make sure you stir every so often.