Saturday Bean Soup

  • Yield: 8 servings

I cook this soup in a Crock-Pot so it is ready by lunchtime and stays hot through the day. Folks can help themselves as they come into the kitchen from various activities. It makes a nice hot pick-me-up or a sit-down meal. Serve with corn meal muffins and fresh fruit.


1pound dry navy beans, sorted and soaked
2quarts water
1pound meaty ham bones or chunks
1stalk celery with leaves, finely chopped
1large carrot, finely chopped
1medium onion, finely chopped
1/2teaspoon black pepper
1teaspoon salt
1 bay leaf


  1. Drain the soaked beans, rinse, and put in a slow cooker with the rest of the ingredients.
  2. Cover and cook for 5 to 6 hours on high.
  3. Lower the temperature, remove the bay leaf, and the soup is ready for the day.

Tips From Our Test Kitchen: To sort and soak beans, rinse and remove all imperfect beans. Place beans in a large pot and cover with water about an inch. Cover pan and soak overnight

Recipe by Rosalind Hess, Story City, Iowa

Nutritional Info *per serving

  • Glycemic Load 4
  • Calories 290
  • Fat 6g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 35mg
  • Sodium 860mg
  • Potassium 790mg
  • Carbohydrate 37g
  • Fiber 14g
  • Sugars 2g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 6%
  • Calcium 10%
  • Iron 25%