Mom’s Ham and Bean Soup

  • Recipe By
  • Published Apr 2nd
  • Ready In10h 20m
  • Servings8
  • Calories397
I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!

Mom’s Ham and Bean Soup Ingredients

The following are the ingredients needed to make delicious Mom’s Ham and Bean Soup for 8 servings:

  • 1 1/2 cups dried Great Northern beans
  • 4 meaty ham hocks
  • 5 cups water
  • 1 1/2 cups sliced celery
  • 1 cup chopped onion
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf

Mom’s Ham and Bean Soup Cooking Instructions

  • Prep20m
  • Cook2h
  • Ready In10h 20m

To cook Mom’s Ham and Bean Soup, you need about 20 minutes of preparation time. The time needed to cook this Mom’s Ham and Bean Soup is about 2 hours , and you can serve your Mom’s Ham and Bean Soup within 10 hours 20 minutes . The following are the steps to cook Mom’s Ham and Bean Soup easily:

  1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
  2. 2 Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
  3. 3 Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

Notes

  • Cook's Note:
  • Navy beans can be substituted for the Great Northern beans, if desired.
  • To thicken your broth, if desired, mash beans slightly. If too thick just add a little water.

Nutrition Facts

Per Serving: 397 calories; 21.5 grams of fat; 25.3 grams of carbohydrates; 25.1 grams of protein; 68 milligrams of cholesterol; 90 milligrams of sodium.

  1. Feb 10th 2019

    So good! We will make again

  2. Jan 18th 2019

    I really liked the flavor of this bean soup! I followed it pretty much to the T. I did replace water with chicken stock for more flavor and added a bit more salt and pepper. I would make it ...

  3. Jan 12th 2019

    Delicious! ! I used quick soak method with the beans, and substituted a cottage butt for the ham hocks because it's what I had (and it's easier). Served with sweet cornbread and butter...am ...

  4. May 9th 2016

    Really quite good, filling, and healthy.

  5. Apr 16th 2016

    The basic recipe is good but my soup lacked a smoky ham taste so I added one package of Goya ham flavoring (I know it has a high sodium count) and the soup became flavorful and my family lov ...

  6. Apr 10th 2016

    This soup turned out so delicious, I would rate it as the best soup I've ever made. I did not have dried beans so I used a can of white beans, a can of black beans and a can of red kidney be ...

  7. Apr 8th 2016

    I have gone through a lot of ham and bean soup recipes in 40 years and found this one to be my favorite. It's so simple that the only thing needed on my grocery list was ham hocks. Be sure ...

  8. Nov 1st 2015

    I'm not a huge fan of bean soups but decided to make some to use up a ham bone I had. It was excellent even though I didn't have a bay leaf. Simple recipes are the best.

  9. Apr 7th 2015

    I was looking for a soup to use up a ham bone left from Easter Sunday, and this was perfect! It's similar to the way I usually make my bean soup, except this one has garlic and thyme. I did ...