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Basic Ham and Bean Soup

Submitted by: J. A. McConville

This recipe for a hearty ham white bean soup calls for carrots, celery, onion, bay leaves and mustard powder.

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Senate Bean Soup

Submitted by: Yvonne Mooney

Dried Great Northern Beans are cooked with a ham bone, carrots, celery, onions and garlic powder in ham base and water in this recipe to serve 12.

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Bean Soup

Submitted by: Pat Keene

This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.

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Spicy Black Bean Soup

Submitted by: Angela Creighton

Home Town: Hamilton, New Jersey, USA

Black beans, ham, and aromatic vegetables are simmered in a beef bouillon seasoned with ground mustard, oregano, thyme and cayenne pepper.

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Ham and Bean Soup II

Submitted 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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Patty's Mom's Black Bean Soup

Submitted by: Beverly

Black beans are soaked overnight then simmered with a smoked ham bone and vegetables and flavored with a hint of sherry.

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Navy Bean Soup I

Submitted by: Angela Creighton

Home Town: Hamilton, New Jersey, USA

A great soup to simmer all afternoon, full of tomatoes, onions, celery, ham, and spices. This recipe makes eight to ten servings so make sure you have a large stock pot on hand.

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This wonderful vegetable and lima bean soup lives up to its name. You must allow 1 1/2 hours of simmer time, and the lima beans must be soaked for two hours prior to cooking, but the results are well worth the time.