Dry-Rub Seasonings for All Meat & Fish... and Veggies!Foodservice/Wholesale

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  • Prep Time: 10 Minutes
  • Cook Time: 90 Minutes
  • Passive Time: 30 Minutes
Tri-Onion Navy Bean & Ham Soup

INGREDIENTS (serves 6-8):

2 cups dried navy beans
1 ham hock or ham bone (substitute smoked turkey leg for kosher recipe)
8 oz ham (substitute smoked turkey for kosher recipe)
8 fl oz chicken stock or bone broth, preferably low sodium
8 cups water
1 bay leaf
1 Tbsp cooking oil
1/2 large onion
2 stalks of celery
2 garlic cloves
1 Tbsp CHAR CRUST® Hickory & Molasses
2 green onions (scallions)
2 Tbsp crispy French-fried onions 
Salt and pepper to taste
Apple cider vinegar to taste (optional)

Products Used in this Recipe

Put beans, chicken stock, water, ham hock/ham bone, and bay leaf in a soup pot on high until boiling. Then reduce heat and simmer, covered with the lid slightly ajar, for about 60-90 minutes, until beans are just tender. Do not overcook the beans.

While beans are cooking, chop the onion and celery, and mince the garlic. Thinly slice the green onion on a diagonal, and set it aside as garnish for the soup. Dice the ham, and set aside for later.

Heat oil  in a pan on medium heat. Sauté the chopped onion and celery until just softened and translucent. Add garlic to the pan and continue cooking for about a minute, stirring frequently. Sprinkle the vegetables with CHAR CRUST® and stir to distribute the seasonings. Continue cooking for about a minute until fragrant. Remove from heat.

When beans have cooked to the point they are just tender, add ham and vegetable/seasoning mixture to the soup pot and stir. Cover and simmer for 30 minutes, stirring once or twice. Remove bay leaf and ham hock/ham bone and discard them. Using a handheld potato masher or a very large spoon, mash some of the beans and stir until the body of the soup has a thicker, almost creamy texture, but there are plenty of whole beans left intact.

Ladle soup into bowls and top with a sprinkling of green onion and French-fried onions. Serve with salt, pepper, and apple cider vinegar on the table as condiments that each person can use for added flavor.




NBBQA 2012 NBBQA 2013 NBBQA 2015



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