Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Mom's Best Ham and Bean Soup 4.6 (22) 19 Reviews 2 Photos This navy bean soup recipe has a long list of ingredients, but it's so good! My mother made the best ham and bean soup, and my recipe is as close to hers as I can remember. My own family and friends love this soup. My hubby insists this soup alone would be worth another proposal! Submitted by Sharon Hill Updated on February 11, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 1 hr 25 mins Additional Time: 1 hr 20 mins Total Time: 2 hrs 55 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 cup dry navy beans 8 cups water, divided, plus more as needed for beans 1 large meaty smoked ham bone 6 tablespoons chopped fresh parsley 3 tablespoons dried minced onion flakes 1 tablespoon minced fresh garlic 2 whole bay leaves ½ teaspoon dried thyme leaves ½ teaspoon dry mustard powder ½ teaspoon chili powder ½ teaspoon paprika 1 (28 ounce) can tomato purée 1 cup sliced celery ½ cup ketchup 3 tablespoons chicken soup base 3 tablespoons molasses 1 tablespoon olive oil 1 tablespoon brown sugar ¼ teaspoon cracked black pepper, or to taste ½ cup uncooked small shell pasta Directions Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans. Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally. When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 154 Calories 2g Fat 29g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 154 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Cholesterol 1mg 0% Sodium 931mg 40% Total Carbohydrate 29g 11% Dietary Fiber 6g 22% Total Sugars 11g Protein 7g 13% Vitamin C 13mg 14% Calcium 72mg 6% Iron 3mg 16% Potassium 675mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.