Prep 2 hrs
Cook 3 hrs
I came up with this one day when I had left over ham that needed used up. Enjoy! It's pretty good and gets better each time it's warmed up.
- 2 cups navy beans
- 2 cups pinto beans
- 2 lbs ham (cut 1-inch cubes)
- 6 carrots (peeled & sliced)
- 1 large onion (peeled & diced)
- 3 stalks celery (cleaned & chopped)
- 1 teaspoon thyme (dried)
- 1 teaspoon cumin (ground)
- 1 bunch Italian parsley (cleaned & chopped)
- 1 teaspoon cayenne pepper (ground)
- 2 teaspoons red hot sauce
- salt & pepper
- Soak the beans overnight (follow instructions on the package) or quick soak them. After soaking, rinse the beans and place in a large pot.
- Add the remaining ingredients to the pot, cover with water and bring to a boil.
- Once boiling, reduce the heat and cook on medium to low for approximately 3-4 hours until the soup reaches desired consistency (usually thick and creamy). You may have to add water.
- Remember to stir often, as the beans cook on the bottom of the pot.
I submitted a review but it's not showing up so I will try again. I came across this recipe on Yahoo when I was doing a search on whether you could replace navy beans with pinto beans in recipes. I decided to click on this recipe rather than finding my answer. I'm glad I clicked on the recipe instead! This was a wonderful recipe. It would go great with smoked sausage as well. I did add a little flour at the end just because I like creamier soups. But either way it wasn't too runny prior to adding the flour. The flavor was more Cajun than anything. Awesome recipe!! Thank you!