| Level: | Easy |
| Total: | 2 hr 55 min |
| Cook: | 2 hr 55 min |
| Yield: | 8 servings |
Ingredients
- 1 pound dried navy beans, picked over
- 1 pound ham (preferably with bone)
- 1 large russet potato, peeled and quartered
- Kosher salt
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- Freshly ground pepper
Instructions
- Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
- Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
- Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 366 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 11 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 41 mg |
| Sodium | 666 mg |
Reviews
I am in Love with this soup. So simple and yet so good. When the weather gets cold….I make soup to warm us all up. Since I had most of the ingredients, I tried this. Now I have to make more….first batch is GONE.
Loved the way it turned out. I did add some chopped carrots to the soup
This is the best bean soup that I have ever made! Love the way the potatoes add body, but not too much thickness.
Very good and simple recipe. I added two celery stalks with the leaf.
I’ve made this several times now. My new favorite hambone soup go to.
A family favorite! The hardest part is remember to soak the beans overnight.
Just made this soup from our Thanksgiving ham in the freezer. It is delicious and will be even better tomorrow. I like the addition of the potato-it adds a creaminess to the soup. Did add two finely diced carrots for a bit more color. It reminds me of the soup my Virginia Grandmother used to make. It will freeze well..if there are leftovers. I am giving containers to our neighbors too.
I skipped the potato part of this recipe (No single russets for sale at my grocery store that day) and this soup was a hit without it. Still plenty thick and flavorful.
Haven’t made this, but I will! I actually had this in the Senate Restaurant (when you could do that!) and you had to order apple pie! It was super awesome! Can’t wait to try it! Will edit then!
This recipe is busier than it needs to be. Beans are starchy enough all on their own without adding mashed potatoes, but perhaps the original Senate recipe calls for them. We use 3 smoked hamhocks and add a grated carrot for additional flavor and color (as well as the onion, garlic, and celery). An Instant Pot really shines when it comes to making bean soup. You don’t need to soak the beans or even thaw out the hamhocks. Just throw everything in the IP, set it on soup mode for about 70 minutes, and let the pressure come down naturally. Some of the beans will dissolve and thicken the soup slightly.