Mom's Best Ham and Bean Soup Recipe - Allrecipes.com
Mom's Best Ham and Bean Soup Recipe
  • READY IN ABOUT 3 hrs

Mom's Best Ham and Bean Soup

Recipe by  

"It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    2 hrs 50 mins

Directions

  1. Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
  2. Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
  3. When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2011

This was a very good and versitile recipe. I made it twice in a week. First time I used lg lima beans, a smoked turkey leg and chopped up plum tomatoes turned out great. I shared it with my friends and family. Second time was because my daughter's boyfriend & mother-in-law brought home a ham bone from Easter and ask that I make them some soup like I made the first time. Everyone loved it. Thank your mom for sharing and thank you for posting it. Im sure I will be making it for years to come. YUMMY =]

 
Most Helpful Critical Review
Jan 25, 2013

Made according to directions except for using no pressure cooker and 2 ham hocks, I did not like it although I had been hankering for something that sounds like this. It was too sweet and too tomatoey for me. Even with the extra ham hock, I couldn't taste the ham. If you want something that reminds you of a ketchupy meatloaf this might do. Out of 4 diners, we had three votes for 2-stars and one for 4. Now she has three lunches.

 
Dec 26, 2011

I used leftover spiral glazed ham, did not include the celery and used canned beans ... and it was fast AND delicious! All of this spices (which I happened to have had on hand) created a very tasty soup!

 
Jul 05, 2011

My family LOVED this recipe! This one for sure is a KEEPER! I will be making this again and again. The recipe is very interchangeable if you don't have all the ingredients that are listed.

 
Jan 25, 2012

I always follow the recipe as is the FIRST time. I wouldn't change a thing - FANTASTIC!!!

 
Jul 05, 2012

Everyone loved this soup even my one yr old and 3 yr old! I didn't make this recipe in a pressure cooker, but it was easy to adapt. Otherwise, didn't change a thing and soup was awesome!

 
May 04, 2012

Excellent soup! I pressure cooked the beans and ham hock then threw the rest in the slow cooker on LOW for about 6 hours. Added pasta in the last 1/2 hour or so. It was savory and delicious and even better the 2nd day! Will definitely make this again. Even the bean soup critics at my house LOVED it!

 
Jul 15, 2012

Olive oil provides wonderful flavor and is very good for you. Most italian soups I have seen, including bean soups have olive oil as well as recipes from many other countries. Awesome soup!

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 931 mg
  • 37%

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

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About the Cook

 
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