Recipe By Christy
Rating
Published Apr 4th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 6 servings Calories 237.5

Basic ham and bean soup. Very easy to make.

Recipe Ingredients

  • 1 thick slice fully cooked ham with bone
  • 2 tablespoons butter, divided
  • 1 onion, diced
  • 2 carrots, diced
  • 1 clove garlic, minced
  • 1 (16 ounce) can great northern beans, undrained
  • 2 cups water, or as needed
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
  2. 2 Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
  3. 3 Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

Nutrition Facts

  • Calories 237.5
  • Carbohydrate 21.7 g
  • Cholesterol 31.3 mg
  • Fat 11.2 g
  • Fiber 5 g
  • Protein 13.2 g
  • Saturated Fat 5 g
  • Sodium 919.6 mg
  • Sugar 2.6 g

Reviews

  1. Used 16 oz package of pre-cubed ham 1 can chicken stock instead of water and 2 cans of beans. Excellent dinner can't wait to experiment with additional vegetables! Fast and easy!
  2. I made this soup but doubled the ham and the beans and I added celery and potatoes. Also I used chicken stock instead of water. It made a hearty soup very flavorful and filling with a side of skillet cornbread.
  3. This was delicious--my husband loved it. I used the bone from the Honey Baked Ham we had at Thanksgiving. There was a lot of meat on the bone so I added more carrots another can of beans and more broth. Cut back on the salt. Will definitely make again.
  4. Was a little leary about making bean soup with canned beans but this was delicious nice Smokey flavor no canned flavor good texture really hit the spot. Used chicken broth instead of water and added a turnip I wanted to use up. Used less salt. No other changes. Will definitely make again thanks!
  5. This soup is very delicious Christy. I omitted the salt because the meaty hambone I used was salty enough and used leftover chicken stock in place of the water. All the reviewers had good advice on add-ins so I tossed in some diced celery and potato too. I used 2 cloves of garlic because I - Read more ...
  6. Excellent!!
  7. Wow! Great recipe, Christy! I thawed out leftover ham that I had from Easter in the freezer, but I didn't have a ham bone. Since I wanted the soup to still have flavor I used chicken broth instead of the water called for. Also I added some chopped up potatoes like Cathy G. suggested. Yum! - Read more ...
  8. I used a ham hock which I boiled in enough water to cover it. I added the carrots garlic beans bay leaves and onion to this while cooking. When the meat was falling off the bone I chopped it up adding it back to the pot and also kept the bone in. I kept this - Read more ...
  9. Remember... Adding salt to beans before the last 5-10 minutes of cooking will make them tough.
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