Basic Ham and Bean Soup

Basic Ham and Bean Soup

621

"Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables."
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Ingredients

3 h servings 257 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 771 mg
  • 31%

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. Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
  2. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
  3. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Reviews

621
  1. 817 Ratings

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Most helpful positive review

Mmm ... good. My husband made this for dinner tonight, changing only the quantity of water. (He used less 'cause he doesn't like soupy beans.) Oh, and he didn't know we had ham, so he only used ...

Most helpful critical review

This is a good basic recipe with one improvement. The secret to any good soup is the stock from which it is made. So first, the ham stock should be made separately from any other ingredients b...

Mmm ... good. My husband made this for dinner tonight, changing only the quantity of water. (He used less 'cause he doesn't like soupy beans.) Oh, and he didn't know we had ham, so he only used ...

This soup turned out terrifically, but that's because I read all of the other reviews before making it, and attempted to fix the problems other people had noted: (1) to get tender beans, I soak...

Yep... this is pretty good (it's how I make mine). But, why stop with Northern beans? I use every kind of bean and dried pea I can get my hands on. And I never take the time to soak my dried ...

Excellent, excellent soup! Use chicken broth (mostly), leave out the salt (my ham had enough), and cook in the crock pot (that's the easiest way, since the beans do have to cook a while). I so...

Oh my gosh! I followed other reviewers advice and subbed 4 cups of chicken stock for water and was so surprised by how much flavor this soup has. I let it simmer several hours on super bowl sun...

For years I've been craving the bean soup I used to get at a deli on the town square in Elizabethtown, Kentucky. I saw this recipe and had to give it a try. After reading the reviews, I decided ...

This is a good basic recipe with one improvement. The secret to any good soup is the stock from which it is made. So first, the ham stock should be made separately from any other ingredients b...

Taking note of some of the comments on this soup, I soaked my beans overnight first, and did not add salt. I do think it was plenty salty, and would have been too salty with added salt. This...

The flavor of this wonderful soup is anything but basic. I've made this twice so far and loved it both times. To help make the beans soft, add 1/2 teaspoon of baking soda to the soaking water;...