Ham and Bean Soup II

Ham and Bean Soup II

108 Reviews 9 Pics
Diane
Recipe by  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

Adjust Servings

Original recipe yields 6 to 8 servings

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 (108)

Rate This Recipe
missD43
166

missD43

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
154

Lorie

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..
130

Linda P..

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Basic Ham and Bean Soup

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Creamy Ham and Bean Soup (Gluten Free)