• 4 cups leftover ham cubed
  • 1 ham bone
  • 2 cups dry Great Northern beans or Navy beans
  • 2 cups celery chopped
  • 2 cups carrots chopped
  • 1 large onion finely chopped
  • 3 cloves garlic finely minced
  • 4 sprigs fresh thyme or 2 teaspoons dry
  • ¼ cup fresh parsley or 1 tablespoon dry
  • ½ teaspoon fresh ground pepper
  • 8-9 cups chicken stock or chicken broth
  • 1 tablespoon olive oil for sautéing vegetables
  • salt to taste


  • Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
  • In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.
  • Stir in the chicken stock, ham bone and ham.
  • Add the beans, parsley, thyme and pepper.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
  • Chop up large pieces of ham before serving
  • Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.


    This recipe also work well using a slow cooker. Cook 8-10 hours on low.

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