Classic Ham Bean Soup Recipes

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CLASSIC WHITE BEAN & HAM SOUP



Classic White Bean & Ham Soup image

This healthy ham and white bean soup recipe is ready in 30 minutes and makes enough for dinner tonight and lunch tomorrow. Just a little bit of ham adds savory flavor and protein without adding too much sodium.

Provided by Hilary Meyer

Categories     Healthy Ham Recipes

Time 30m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 ½ cups chopped onion
½ cup chopped carrot
½ cup chopped celery
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
¼ teaspoon salt
4 cups low-sodium chicken broth
2 (15 ounce) cans navy beans, rinsed
¾ cup chopped ham
2 cups chopped green cabbage
1 tablespoon white-wine vinegar

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add parsley, thyme and salt; cook, stirring for 1 minute.
  • Add broth and beans; bring to a boil. Reduce heat to a simmer; stir in ham. Cover and cook until the vegetables are tender, about 10 minutes.
  • Stir in cabbage and vinegar. Cover and cook 5 minutes more.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 29.1 g, Cholesterol 8.5 mg, Fat 7.6 g, Fiber 9.9 g, Protein 13 g, SaturatedFat 1.3 g, Sodium 435.6 mg, Sugar 4.5 g

THE BEST BEAN AND HAM SOUP



The Best Bean and Ham Soup image

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

Provided by BenevolentEmpress

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 10h25m

Yield 12

Number Of Ingredients 18

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

Steps:

  • Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
  • Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g

CLASSIC HAM & BEAN SOUP



Classic Ham & Bean Soup image

This savory soup is heartwarming-just like Grandmother used to make.

Provided by Land O'Lakes

Categories     Soup     Bean     Ham     Pork     Meat, poultry, and seafood     Vegetable     Soup and Stew     Main Course

Time 1h1m

Yield 8 (1 1/2-cup) servings

Number Of Ingredients 19

Soup
1 pound dry navy beans
1 1/2 pounds smoked ham shank *
6 cups water
2 cups chicken broth
1 medium (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
2 teaspoons finely chopped fresh garlic
1 bay leaf
2 to 3 medium (1 cup) carrots, chopped
1 small (1/2 cup) red bell pepper, chopped
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
Crostini
1/2 (9-ounce) loaf French baguette, sliced into 1/2-inch slices
2 tablespoons Land O Lakes® Butter melted
2 tablespoons finely choppe fresh parsley, ** if desired
Soup
Water

Steps:

  • Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
  • Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
  • Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
  • Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
  • Heat oven to 400°F.
  • Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
  • Serve toasted bread slices with soup.

Nutrition Facts : Calories 430 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 1390 milligrams, Carbohydrate 49 grams, Fiber 15 grams, Sugar grams, Protein 32 grams

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h

Yield 9

Number Of Ingredients 12

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

Steps:

  • Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
  • After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
  • Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g

OLD FASHIONED BEAN AND HAM SOUP



Old Fashioned Bean and Ham Soup image

I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....

Provided by CIndytc

Categories     Stocks

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs dried great northern beans, rinsed, drained & picked over
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
2 onions, chopped
2 cloves, garlic minced
3 potatoes, pared and cubed
3 carrots, diced
1 cup celery, diced
3 quarts water
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
parsley
salt

Steps:

  • Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
  • Drain, put beans back in pot, add water and the rest of ingredients.
  • Bring to boil, turn to simmer and cover.
  • Simmer for at least 3 hours or until beans are soft.
  • Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
  • Discard fat and bones.
  • Season to taste with pepper and salt and parsley.

Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1

HAM AND BEAN SOUP



Ham and Bean Soup image

This zippy medley from Great Bend, Kansas field editor Margaret Shauers features a mix of colorful beans.

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

1 package (20 ounces) 16-bean soup mix
5 quarts water, divided
1 pound fully cooked ham, cubed
2 fully cooked bratwurst links, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies

Steps:

  • Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. , Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans are tender.

Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1076mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 12g fiber), Protein 13g protein.

QUICK HAM AND BEAN SOUP



Quick Ham and Bean Soup image

If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

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