This is a print preview of "Harvest Bean Soup" recipe.

Harvest Bean Soup Recipe
by Kathy Foster

Harvest Bean Soup
Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8 servings


  • 1 lb. Great Northern beans
  • 8 oz. cooked ham, cubed
  • 4 med. carrots, chopped
  • 2 med. potatoes, chopped
  • 1 c. onion, chopped
  • 1 t. oregano
  • 6 c. water
  • 2 t. salt
  • 1/2 t. pepper
  • 4 c. milk


  1. Rinse beans. In a 4 quart Dutch oven or large soup pot, combine beans and enough water to cover them. Bring to a boil. Remove from heat. Cover and let stand for 1 hour. Drain
  2. Stir in ham, carrots, potatoes, onion, oregano, water, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 2 hours or until beans are tender. Adding more water, if necessary. Stir in milk. Heat thoroughly, stirring occasionally. Season to taste.