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Milburn Stone’s Bean Soup

BenCostello's picture
  Navy beans 1 Pound, washed
  Smoked ham hock 1 Large
  Potatoes 3 , boiled and mashed
  Onions 2 Large, chopped
  Diced celery 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 5 Quart
  Salt To Taste
  Pepper To Taste
  Accent To Taste

1. In a large pot, cover beans with water and let soak overnight.
2. Next morning, drain water and recover with 5 quarts fresh water. Add ham hock. Bring to boil. Lower heat and simmer beans until done.
3. Add the rest of the ingredients with the exception of the salt and pepper. Let beans simmer for another hour or two.
4. Remove hock bone and skin; chop meat and return to soup. Season to taste; serve.

This recipe is compliments of the book Gunsmoke: An American Institution. To learn more about the book visit,

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5857 Calories from Fat 2648

% Daily Value*

Total Fat 295 g453.6%

Saturated Fat 84.8 g424.2%

Trans Fat 0 g

Cholesterol 656.7 mg218.9%

Sodium 2258 mg94.1%

Total Carbohydrates 514 g171.2%

Dietary Fiber 136.7 g546.6%

Sugars 63 g

Protein 325 g649.5%

Vitamin A 11.3% Vitamin C 285.4%

Calcium 94.9% Iron 173.9%

*Based on a 2000 Calorie diet


Milburn Stone’s Bean Soup Recipe