Ham and Bean Soup II

Ham and Bean Soup II

117

"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

servings 459 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 50.6g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

117
  1. 157 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ca...

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 ...

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 ...

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 chill...

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. Eve...

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 se...

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 de...

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,...

This came out awesome although I felt it needed something so I added chicken bouillon.

Absolutely the best tasting soup. We couldn't stop eating it.