Ingredients Jump to Instructions ↓

  1. 2 pounds Michigan navy beans

  2. 4 quarts water

  3. 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)*

  4. 1/4 cup (1/2 stick) butter

  5. 1 medium onion, chopped Salt and pepper

  6. 1/4 cup fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil . Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender , and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley. *Cook's note: This recipe can also be made with ham hock .


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