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Creamy Ham and Beans

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Phyllis Bartlow

This soup freezes well and many people who don't like ham and beans like this soup. It serves 20, depending on the appetites of people eating this delicious soup. Note: I usually soak beans overnight and then they will cook faster. Also only mash a few beans to check them for softness, don't mash them all.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 835 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
  2. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
  3. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.
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Reviews

Pammy101
27
12/26/2003

"This is a great bean soup recipe. Will make again. Although had to add a little bit more spices at the end, it still was wonderful."

Mark_Westhoff
12
8/5/2010

AWESOME. We put the beans, ham, and onion in the slow cooker for 8 hours and mixed in the soup and cheese about 20 minutes before serving. Didn't even get any to freeze

emilysometimes
4
11/25/2012

I added some diced green peppers and some cooked rattlesnake meat and this was a big hit. Everyone wanted seconds and even thirds!