Colonial Virginia Country Style Bean Soup



A good pot of soup is a great vehicle to use up some of the leftovers and extra ingredients after the holidays. Of course, I want to put the bone from our Honey Baked ham to good use — this year it is in a Country Style Bean Soup. Soak about 2 cups of your favorite bean mix for a few hours before adding it to your stock pot with fresh spring water, a ham bone or ham hock, freshly ground pepper and a bouquet garni. Over the course of the next couple of hours you will add chopped celery, onion, whole peeled tomatoes, garlic, corn, diced potatoes and a chicken breast. Once everything has had a chance to cook up the ham bone and chicken breast are removed, and the meat is diced and returned to the pot. I think my favorite thing about making this soup is the enticing aroma that fills the house. Of course, we think that this soup is even better the next day, and I always freeze a quart or so to enjoy on a cold, winter evening.



  • 2 cups of assorted beans and peas
  • 2 qts. cold tap or spring water
  • fresh ground pepper to taste
  • 1 meaty country ham hock (3/4 lb.)
  • Bouquet Garni
  • 2 tsp, salt (or to taste)
  • 1-28 oz. can whole peeled tomatoes
  • 2 c. chopped onions (2 medium onions)
  • 2 c. chopped celery (include some leaves)
  • 1 large clove garlic, minced
  • 1 c. diced potatoes
  • 1 c. corn
  • 8 oz. (1 medium) fresh chicken breast
  • Tabasco sauce (optional)


  1. Sort through and thoroughly wash beans. Soak beans four hours or overnight in water to cover by 2 inches.
  2. Drain and rinse the beans. In a large pot (6-8 qt. capacity) combine the beans, 2 qts. cold water, black pepper, ham hock and bouquet garni. Cover and bring soup to a boil. Lower heat to medium low and cook 1 hour.
  3. Add salt, tomatoes (chopped, including all the juice) onions, celery, and garlic. Cover and bring the soup to a boil. Reduce heat to medium low and cook for 15 minutes, stirring occasionally. For the best flavor, prepare onions, celery and garlic just before adding them to soup.
  4. Add potatoes, corn and chicken breast. Cover and bring the soup to a boil. Reduce heat to medium low and cook for additional 1 1/2 hours, stirring every 30 minutes.
  5. Remove ham hock, chicken breast, and bouquet garni. Carefully locate and discard bones and fat. Dice meats fine and return them to soup.

From Purely American


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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