Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is an old family recipe that has always been one of my favorites. Perfect for a hearty lunch or dinner and great for freezing and saving for later.

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Recipe Summary

prep:
10 mins
cook:
6 hrs
additional:
8 hrs
total:
14 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak white navy beans in a bowl of cold water in the refrigerator for 8 hours to overnight. Rinse thoroughly.

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  • Place ham bone in a large pot with water to just cover. Bring to a boil and cook for at least 4 hours. Add onion, garlic, and pepper and simmer 1 hour more.

  • Remove ham bone; strip any meat from the bone and return it to the pot. Add chopped leftover ham, soaked and rinsed navy beans, split peas, and carrots and bring soup to a simmer. Cook until peas begin to break down, about 1 hour. Season with salt.

Cook's Note:

I add the white navy beans because it gives the soup a little more of an interesting texture and consistency, but if you want to leave them out, it will still create a wonderful soup.

Nutrition Facts

372 calories; protein 27.3g; carbohydrates 64.3g; fat 1.9g; cholesterol 8.1mg; sodium 254.6mg. Full Nutrition
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