Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.


Recipe Summary

20 mins
5 hrs
12 hrs
17 hrs 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.

  • Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

  • Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.

  • Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.

Nutrition Facts

722 calories; protein 33.1g; carbohydrates 144.7g; fat 5.7g; sodium 398.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I probably shouldn't be rating this recipe because I made numerous changes but it turned out wonderful! I eliminated the cranberry beans, wheat berries, dried lentils (because I didn't have any), tomatoes and avocado. Then I switched from green onions to a red onion. I loved the end product and so did the 5 people I shared the soup with. The second time I made it, the onions were soaked in white vinegar and used as a dressing just before I served it. The end result tasted so much like what "momma used to make" and a super recipe to tweak to your liking. Read More