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Navy Bean Squash Soup

 Navy Bean Squash Soup
On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.
12-14 ServingsPrep: 10 min. + standing Cook: 1 hour 35 min.


  • 1 pound dried navy beans
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 1 meaty ham bone
  • 2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Sort beans and rinse with cold water. Place beans in a large saucepan
  • or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for
  • 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  • Drain and discard liquid; return beans to pan. Add the broth, water,
  • ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce
  • heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are
  • tender.
  • Remove ham bone. Mash the soup mixture, leaving some chunks if
  • desired. remove ham from bone; cut into chunks. Discard bone and
  • fat. Return meat to the soup; heat through. Yield: 12-14 servings
  • (about 3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 163 calories,

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Navy Bean Squash Soup (continued)

Nutritional Facts: 2 g fat (1 g saturated fat), 8 mg cholesterol, 214 mg sodium, 27 g carbohydrate, 10 g fiber, 10 g protein.