Classic Ham & Bean Soup

Let this soup simmer overnight and you’re sure to wake up to a mouthwatering classic!


  • 1/2 cup Minerva Dairy Amish Roll Butter
  • 1 bag Great Northern Beans
  • 2 large carrots, sliced
  • 1 large Vidalia onion, diced
  • 2 stalks celery, sliced
  • 1 leftover ham bone
  • 2 cups leftover ham, diced
  • Sea salt
  • Black pepper
  • 1 bay leaf
  • 1 Tbsp. celery salt


Soak the beans over night according to directions on package. Cover the
ham bone with enough water in a large stock pot and bring to a boil.
Simmer for 1 hour. Remove ham bone and let cool. Save the stock. Once
cooled, remove any meat left on bone. In a large pot, melt butter and
sauté the onions, celery, and carrot. Add the ham and cook for 5 minutes
over medium heat, stirring. Add the bay leaf, salt and pepper, and
celery salt. Stir in the beans and add the stock. Bring to a boil and
then cook on low for 30 minutes. Enjoy soup with cornbread.

Prep Time:



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