Ham and Navy Bean Soup


Makes 8 servings


8 ounces dried navy beans, rinsed and sorted
6 cups water
1 ham bone
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 bay leaves
1-1/2 teaspoons dried tarragon leaves
1-1/2 teaspoons salt
1/4 teaspoon black pepper


  1. Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.
  2. Combine beans, 6 cups water, ham bone, onion, celery, bay leaves and tarragon in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
  3. Discard ham bone and bay leaves; stir in salt and pepper.

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