Creamy Ham and Beans

11 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Phyllis Bartlow
Recipe by  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.”

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Adjust Servings

Original recipe yields 20 servings (approximately)



  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 (11)

Rate This Recipe


"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."



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



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

More Reviews

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Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet



previous recipe:

Basic Ham and Bean Soup


next recipe:

Creamy Ham and Bean Soup (Gluten Free)