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Ham and Bean Soup II

Ham and Bean Soup II

Diane

Diane

Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
  2. Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
  3. Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
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Reviews

missD43
169

missD43

1/14/2009

Delicious recipe, I changed a couple of things. I used pinto beans instead its what I had and I added 1 tsp. brown sugar and 1/8 tsp. cayenne pepper, it was hit in my family. I have made this a couple times already, it remains our favorite ham and bean soup. I did add chicken stock for some of the liquid. So goood!!

Lorie
160

Lorie

12/30/2006

Great way to use leftover ham. My only change: substituted 2 cans vegetable broth (low salt)for some of the water and doubled up the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.

Linda P..
137

Linda P..

12/6/2007

I loved this soup. It was SUper easy. I did double the amount of seasoning and added a couple of extra carrots. I also cooked it in the crockpot for about 6 hours. It was perfect for a chilly day and even better the next day.

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