Ham and Navy Bean Soup

Ham and Navy Bean Soup


  • 1 lb. Great Northern beans, pre-soaked
  • 1 bunch kale, ripped from the stem and chopped
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium tomato, peeled and chopped
  • 1 lb. ham, cubed
  • 4 cups vegetable stock
  • 2 cups water
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. dried mint
  • 1 tsp. thyme
  • 1 tsp. paprika


  1. Place the beans in a large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain the soak water and rinse.
  2. In the same saucepan, add cold water to cover the pre-soaked beans by about 1 inch. Bring the beans to a boil over high heat, boiling for 5 minutes.
  3. After boiling, add the sliced carrot, tomato, onion, garlic, and ham. Add in the salt, pepper, paprika, crushed mint, and thyme.
  4. Reduce the heat to medium-low and simmer for about 1 hour, stirring occasionally, or until the beans are tender.
  5. Serve the soup while it’s warm.

Makes about 8 Servings