Creamy Ham and Beans

SUBMITTED 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."

RECIPE RATING:

Read Reviews (2)

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PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 gallon boiling water
2 pounds dry great Northern beans
2 onions, chopped
6 cups chopped ham
2 (10.75 ounce) cans condensed cream of mushroom soup
8 ounces processed cheese food (eg. Velveeta), sliced

DIRECTIONS

Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
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

Reviewed on Dec. 26, 2003 by Pammy101

"This is a great bean soup recipe. Will make again. Although had to add a little bit more... MORE

Reviewed on Sep. 4, 2006 by Lynn

One of my family's favorite wintertime comfort meals. Great with cornbread! MORE

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Nutritional Information

Creamy Ham and Beans

Servings Per Recipe: 20

Amount Per Serving

Calories: 262