Old Fashioned Bean Soup

Okay, I have to say it… I do not like bean soup.

I think my southern relatives just had a heart attack.

I don’t know where my dislike of bean soup came from. I grew up eating it. All my family loves it; the family I grew up with, and the one that I have now as a mom and a wife. My husbands favorite is lima bean and ham (yuck), and my daughter loves any type f bean soup (double yuck).

That being said, I have made it my mission to make bean soup for them. Not as often as they would like, I’m sure, but I make it about 3 times a year.

This past week I had a ham bone from a spiral cut ham that we had for Christmas and a bag of great northern beans. The perfect combination for ham and bean soup.

This soup is “souper” easy (heehee) to throw together, using onion, garlic, beans, one ham bone, chicken stock (I would use vegetable stock if I had it on hand, but chicken stock works well too), salt/pepper, and bay leaves.


Starting the night before, soak the beans according to the package directions.


Dice onion and garlic,


and saute the onion in a large dutch oven until translucent.


add garlic, beans and the ham bone. Cover with stock, and add salt, pepper, and 3 bay leaves (or however many you desire.)


Bring to a boil, then reduce to simmer. Cover and cook until the beans are tender.

Remove the ham bone, pull off the meat, and return the meat to the pot.


(my two beggars)


Continue cooking until the beans are creamy.

I typically serve this with some type of bread (corn bread, biscuits) and a salad.

Old Fashioned Ham and Bean Soup


  • 16 oz Great Northern Beans (dried)
  • 1 Ham Bone
  • 1 Large Onion (diced)
  • 2-3 Cloves Garlic (minced)
  • 32 oz Chicken Stock (or Vegetable)
  • 2-3 Bay Leaves
  • Salt and Pepper to Taste


  1. Soak the beans following package directions. Remove any beans that are bad, and drain.
  2. In a large stock pot, saute onion until translucent. Add agrlic and saute for another minute.
  3. Add remaining ingredients.
  4. Bring to a boil, and then reduce to simmer. Cover and simmer until beans are tender (around 1 1/2 – 2 hours.)
  5. Remove ham bone and pull the meat off the bone.
  6. Return the meat to the soup, and discard the bone.
  7. Continue simmering uncovered until the beans are creamy.
  8. Remove bay leaves, and serve!

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