"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Bean and Ham Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Bean and Ham Soup, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Flaherty (Catterton Monaco)
Added: Monday, August 31, 2009


2 tbsp Olive Oil.
1 tbsp minced garlic.
1 small onion diced.
16 oz tomato sauce.
1 8 oz can of diced tomatoes.
1 tsp parsley
1/2 tsp Oregano.
2 celery stalk, diced.
2 cups diced ham.
2-4 potatoes cut into inch pieces.
1 bag small navy beans or Northern beans.

Soak navy beans overnight in water with a little salt.
Drain in morning and rinse (checking for rocks). Put beans in large cooking pot and fill with water two inches above beans. Saute onion, celery, garlic together in Olive Oil until tender. Pour into cooking pot. Add Parsley, Oregano, Tomato sauce, potatoes, ham, salt and pepper. Stir and bring to boil. Turn heat to a low simmer for several hours, stirring occasionally.

Personal Notes:
Personal Notes:
Bean soup freezes well and always taste better the next day. Serve with a salad and corn bread.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!