DELICIOUS Pennsylvania Dutch Ham & Bean Soup

PA Dutch Ham & Pea Soup

  • Perfect for camp or those cold days afield

By Tyler Frantz


  • 1 smoked ham end w/bone-in
  • 1 pound (bag) of dried northern beans
  • 2 large potatoes diced
  • 1 onion chopped
  • 1 cup diced carrots
  • 1 TBS minced garlic
  • 3-4 hard-boiled eggs, yolks removed
  • Black Pepper & Parsley seasoning to taste
  • 2 cups ham broth or stock if available
  • 1-2 TBS olive oil
  • Water


  1. Overnight soak beans in cold water.
  2. Drain and set aside.
  3. Coat bottom of a stockpot with light olive oil.
  4. Add all ingredients except potatoes and eggs.
  5. Cover with water so that beans, ham, and veggies are completely submerged. Bring to a rolling boil. Reduce heat to a simmer. Simmer for an hour and a half on low heat.
  6. Remove bone and shred ham.
  7. Add potatoes and hard-boiled egg (whites only) and simmer for another half-hour to one hour, until potatoes are tender.
  8. Serve up. Makes Plenty.

Add a splash of cider vinegar if desired.


About Tyler Frantz: Tyler is President of the Pennsylvania Outdoor Writers Association, and authors several outdoor columns. He wears many hats as a teacher, writer, coach, family man, outdoorsman, and Christian. Tyler says, “Life’s a true blessing,” and offers a refreshing, working man’s perspective towards freelance outdoor writing and videography. He regularly provides a variety of how-to outdoor pieces and special interest features on outdoor issues. No matter what the topic, his award-winning work never ceases to entertain and enlighten. Feel free to his visit website and blog for great videos, articles, and interactive opportunities: Natural Pursuit Outdoors.

This recipe makes plenty! Get the freezer containers.