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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