Ham and Bean Soup II Recipe - Allrecipes.com
Ham and Bean Soup II Recipe

Ham and Bean Soup II

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"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 Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Jan 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!!

 
Most Helpful Critical Review
Oct 18, 2010

this is an OLD family recipe. We've always used Heinz chili sauce on top or cider vinegar cooked into it. Cooked bacon also rounds out the flavor. I know the vinegar sounds weird but try it a capful at a time til you find the flavor you like. Promise you won't ruin it

 
Dec 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.

 
Dec 06, 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.

 
May 17, 2008

I have never made ham and bean soup before....this was so easy and delicious! Thickened up very nicely on its own as I simmered it for about 2 hours. I also added some ground mustard powder. Everyone loved it! Might try it in the crockpot next time! It's a keeper!

 
Dec 30, 2003

Made this soup yesterday, and it tasted incredible. I did not find it in the least bland...I did however use the bag of 15 bean soup mix I had purchased instead of the navy beans, but not the seasoning it came with. I simply shook in a prodigious amount of the spices called for, plus a pinch of salt. A delicious soup, great with cornbread muffins.

 
Oct 22, 2008

Fantastic flavor!... but too much water. I will definitely make again, with only 2 or 3 quarts of water to start with. Chicken base was a good addition to flsvor the excess broth. Served with delicious "Savory Corn Muffins" from this site (minor changes-see review).

 
Jan 24, 2011

Did as others suggested. Double spices, added more carrots and celery and substituted some of the water for chicken broth. I skipped step #2 as I left the soup cooking all day (not in crock pot, just on stove) and the ham eventually fell off the bone. Was absolutely delicious and a hit with the family. Even better than Mom's! :)

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 50.6 g
  • 16%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 19.7 g
  • 79%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 949 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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