Ham and Bean Soup I

Ham and Bean Soup I

27 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 30 m
Jackie Marsh
Recipe by  Jackie Marsh

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (27)

Rate This Recipe
CarrieAnn
38

CarrieAnn

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 of the seasonings to my taste and the water. Oh and threw in some cooked macaroni. It was a hit.

kharma.cat
34

kharma.cat

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 pressure cooker for about a 1/2 hour. It was PERFECT! Second time I made it I didn't have a ham bone, just ham, and I used a can of beans instead of dry... definitely not the same. Edible, but no where near the original.

I'm nuts too...
32

I'm nuts too...

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 (that was my fault). Thanks Jackie.

More Reviews

Similar Recipes

Basic Ham and Bean Soup
(585)

Basic Ham and Bean Soup

The Best Bean and Ham Soup
(370)

The Best Bean and Ham Soup

Ham and Bean Soup II
(109)

Ham and Bean Soup II

Lima and Navy Bean and Ham Soup
(46)

Lima and Navy Bean and Ham Soup

Mom's Best Ham and Bean Soup
(14)

Mom's Best Ham and Bean Soup

Ham and White Bean Soup
(12)

Ham and White Bean Soup

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Best Bean and Ham Soup

>

next recipe:

Creamy Ham and Bean Soup (Gluten Free)