Ham and Bean Soup I

Ham and Bean Soup I


"A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread."


3 h 30 m servings 826 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 826 kcal
  • 41%
  • Fat:
  • 53.2 g
  • 82%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1601 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Boil sausage to remove excess fat, and cut into bite-size pieces.
  2. Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
  3. Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
  4. Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
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  1. 35 Ratings


Excellent! Will make it again. Only used 2 lg sausage links, 2 c. ham, 1 potato,1 celery stalk,used 1 can of kidney beans,pinto beans, 8 oz. tom. sauce and 15 oz. stewed tom. Adjusted the rest o...

First time I made this, I followed the recipe exactly, except I made it quicker by boiling the beans at lunch time, letting them soak until I got home, then combining the whole lot in the pressu...

This was a unique tasting soup. I added some fine egg noodles to it to absorb some of the liquid, there was a lot of liquid. If I make this again, I will use crushed tomatoes, and less liquid ...