Ham and Bean Soup

Rating: 3.42 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4

To make this Ham and Bean Soup recipe even quicker, substitute cubed cooked ham for the ham hocks and canned beans for the dry beans. Either method you choose, you'll be left with an easy Ham and Bean Soup that's the perfect partner for a slice of cornbread.

Source: Better Homes and Gardens
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Ingredients

Directions

  • Rinse beans. In a 4-quart Dutch oven combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

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  • In the same Dutch oven brown pork hocks on all sides in hot butter over medium heat. Add celery and onion to Dutch oven. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in saucepan.

  • Stir in chopped meat; heat through. Season to taste with salt and pepper.

Easy Ham and Bean Soup:

Prepare as above, except omit dry navy beans,ham hocks, and water. Cook onion and celery in butter as directed in Step 2. Add 4 cups chicken broth, 1 cup cubed cooked ham (5 ounces), and two 15-ounce cans navy beans, rinsed and drained, along with thyme, black pepper, and bay leaf. Omit salt. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through. Makes 5 servings (7 cups).Per 1 1/3 cups: 315 cal., 6 g total fat (2 g sat. fat), 25 mg chol., 2,023 mg sodium, 46 g carbo., 11 g dietary fiber, 21 g protein. Daily Values: 6% vit. A, 10% vit. C, 12% calcium, 22% iron. Exchanges: 1/2 Vegetable, 3 Starch, 1 1/2 Lean Meat

Ham and Vegetable Bean Soup:

Prepare as above, except after slightly mashing beans, stir in 2 cups sliced carrot and 2 cups sliced parsnip or chopped, peeled rutabaga. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until vegetables are tender. Stir in chopped meat; heat through. Makes 5 servings (8 cups).Per 1 1/2 cups: 277 cal., 5 g total fat (2 g sat. fat), 21 mg chol., 531 mg sodium, 45 g carbo., 15 g dietary fiber, 16 g protein. Daily Values: 111% vit. A, 17% vit. C, 12% calcium, 16% iron. Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Lean Meat

Nutrition Facts

Per Serving:
217 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 21 mg cholesterol; 492 mg sodium. 486 mg potassium; 30 g carbohydrates; 11 g fiber; 4 g sugar; 15 g protein; 0 RE vitamin a; 292 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

Reviews (2)

12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4
tponddunn
Rating: Unrated
01/01/2015
This is a basic and simple bean and ham soup. Easy to make, especially when using the jar of Great Northern Beans. I have never used dried beans, so I'm not sure if that makes any difference. My husband loves this soup!
Stephanie Burton
Rating: Unrated
07/08/2015
This is my go-to ham and bean soup recipe.  So easy and super yummy.  I like it because I usually have everything on hand (and I especially love making it when I have an extra ham bone from a holiday dinner!!). I usually make in the slow cooker.
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