Main Dishes

Navy Bean Soup

From the kitchen of Patty Hykes
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Bean soups made with a ham bone are among the oldest forms of American home cooking — a way of extracting every last bit of nourishment from an expensive ingredient. In NE Ohio farm families, where a whole ham might appear at Easter or Christmas, the bone was never discarded. It went into a pot of beans, and the resulting soup fed the family for days.

Navy Bean Soup

Ingredients

Instructions

  1. Soak beans in water for at least 4 hours in slow cooker.
  2. Add garlic, ham hock, and onion.
  3. Cover and cook on low 7–8 hours, or on high 4 hours.
  4. Add salt during the last hour.
  5. Remove ham hock, cut ham off and add back to soup.