Recipe By Diane
Rating
Published Jan 12th
Prep - Cook - Additional - Ready In -
Servings 6 to 8 servings Calories 459.3

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.

Recipe Ingredients

  • 1 pound dry navy beans, soaked overnight
  • 4 quarts water
  • 1 pound leftover ham bone with meat attached
  • 1 onion, finely diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ teaspoon paprika

Cooking Directions

  1. 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. 2 Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
  3. 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.

Nutrition Facts

  • Calories 459.3
  • Carbohydrate 50.6 g
  • Cholesterol 46.9 mg
  • Fat 14 g
  • Fiber 19.7 g
  • Protein 33.8 g
  • Saturated Fat 4.7 g
  • Sodium 949 mg
  • Sugar 5.1 g

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Reviews

  1. 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 just on stove) and the ham eventually fell off the bone. Was absolutely delicious and a hit with the - Read more ...
  2. 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 capful at a time til you find the flavor you like. Promise you won't ruin it
  3. 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 couple times already, it remains our favorite ham and bean soup. I did add chicken - Read more ...
  4. 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 delicious "Savory Corn Muffins" from this site (minor changes-see review).
  5. 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. Everyone loved it! Might try it in the crockpot next time! It's a keeper!
  6. This came out awesome although I felt it needed something so I added chicken bouillon.
  7. 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 chilly day and even better the next day.
  8. 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 all day - thickened nicely. Froze well.
  9. 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 seasoning it came with. I simply shook in a prodigious amount of the spices called for, plus - Read more ...
  10. Absolutely the best tasting soup. We couldn't stop eating it.
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