Ham and Bean Soup I Recipe - Allrecipes.com
Ham and Bean Soup I Recipe
  • READY IN 3+ hrs

Ham and Bean Soup I

Recipe by  

"A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Boil sausage to remove excess fat, and cut into bite-size pieces.
  2. Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
  3. Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
  4. Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Excellent! Will make it again. Only used 2 lg sausage links, 2 c. ham, 1 potato,1 celery stalk,used 1 can of kidney beans,pinto beans, 8 oz. tom. sauce and 15 oz. stewed tom. Adjusted the rest of the seasonings to my taste and the water. Oh and threw in some cooked macaroni. It was a hit.

 
Most Helpful Critical Review
May 02, 2008

This was very tasty! I cooked it on the stove for about 30-45 minutes and then put it in the crockpot for a few hours the next day to finish cooking. Served it with cornbread crumbled in bottom of bowl. Great flavor!

 
Aug 27, 2008

First time I made this, I followed the recipe exactly, except I made it quicker by boiling the beans at lunch time, letting them soak until I got home, then combining the whole lot in the pressure cooker for about a 1/2 hour. It was PERFECT! Second time I made it I didn't have a ham bone, just ham, and I used a can of beans instead of dry... definitely not the same. Edible, but no where near the original.

 
Jul 23, 2003

This was a unique tasting soup. I added some fine egg noodles to it to absorb some of the liquid, there was a lot of liquid. If I make this again, I will use crushed tomatoes, and less liquid (that was my fault). Thanks Jackie.

 
Aug 29, 2002

This is the best soup I have ever had. My husband and I are "hot heads" and enjoy anything with some spice. I have made this several times and there are always requests for more. Two Thumbs WAY up!

 
Sep 17, 2002

Good flavor. Next time I will leave out the sausage.

 
Jan 05, 2005

Very yummy and spicy! I used hot italian sausage. I accidentally picked up a package of pre-cooked sausage but it was fine. I just sliced it up. With the tomato base, it reminded me of red beans and rice. My soup was watery, as other readers, so I added egg noodles at the end. I think if you cook with the lid off, it would get thicker.

 
Dec 29, 2003

Fabulous way to use leftover ham from Christmas. I'm not sure what "ham hocks" are but I had spiral sliced ham leftovers that I cubed and added a beef summer sausage that I received as a gift from Hickory Farms instead of the Italian Sausage. This was SO easy!

 

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Nutrition

  • Calories
  • 826 kcal
  • 41%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 53.2 g
  • 82%
  • Fiber
  • 10.9 g
  • 44%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 1601 mg
  • 64%

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

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