Thursday, March 26, 2009

Thursday Thinking Ahead--Southern Style Navy Bean Soup


I received a huge ham from my boss for Christmas. If I had started this blog back in December there would have been a million recipes using ham. I can't even remember what all I cooked now, except for a wonderful ham and mushroom lasagna, a mushroom quiche, and ham with red eye gravy. That ham fed us for a month. When digging through the freezer this week I remembered that, thinking ahead, I had saved the ham bone--and a nice meaty ham bone it was, too. It came in handy this week for making a big old pot of beans.


The sweetness of the ham and the the smokiness of the sausage made a wonderful combination.


  • 2 cups navy beans
  • 4 quarts water
  • 1 large meaty ham bone (or 1 LB ham hocks)
  • 1 onion chopped
  • 2 large ribs of celery diced
  • 2 large carrots diced
  • 1 TB salt
  • 1/4 tsp pepper
  • 10 oz chopped turnip greens
  • 3/4 LB sausage (I used a slightly spicy, hickory smoked sausage)


  • Wash beans.
  • Either soak overnight or quick soak by bringing to a boil, boil for 3 minutes, and then covering and letting sit for an hour.
  • Add ham bone, onion, celery, carrot, salt and pepper to beans.
  • Cover and simmer for at least an hour and a half (I let mine simmer all afternoon).
  • Half an hour or so before serving add turnip greens and whole sausage.
  • Right before serving removed sausage and ham bone from soup.
  • Chop the ham and slice the sausage.
  • Toss the bone and return the meat to the pot to heat for a couple of minutes and the serve.

I served mine with jalapeno vinegar on the side and Hominy Spoon Bread.


1 comment:

  1. I'm amazed you had any of that ham left!!