Sunday, February 9, 2014

Nancy's Navy Bean Soup


  • 1/3 cup baking soda
  • 1 pound dried navy beans
  • 8 ounces sliced ham, chopped
  • 1 onion, chopped
  • 3 ribs of celery, including the leaves, chopped
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 quarts water

  1. Place the navy beans in a colander.
  2. Pour the baking soda on top.
  3. Rinse well with water, examining for defective beans and removing them.
  4. Place the beans and all the rest of the ingredients in a crockpot.
  5. Cook on high for 6 hours or low for 10 hours.
  6. Serve and enjoy.