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If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty and timely version prepared by our Test Kitchen will leave you with a satisfied smile.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 168 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 1,242 mg sodium, 14 g carbohydrate, 4 g fiber, 12 g protein.
Originally published as Ham And Bean Soup in Quick Cooking March/April 2005, p46
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Reviewed on Mar. 29, 2013 by Maharajie
Love this soup as is!!! I was skeptical about the chili powder, but it gave this bean soup a refreshingly different flavor from other bean soup recipes I've tried. I usually make various versions with potatoes, but this is my new favorite recipe. I love how quick and easy it was too.
Reviewed on Mar. 09, 2013 by jdanz2010
This recipe was perfect, and exactly what I was looking for. I only used 1/2 teaspoon of chili powder, just due to personal preference. This will be my go-to recipe for bean soup from now on!
Reviewed on Jan. 07, 2013 by CaptainM
Made in my New Electric Pressure Cooker.Soaked 2 cups Navy Beans for 1 day then drained.Omitted Carrots & Celery. All else the same other than adding Ham Bone from Christmas. Cooked High Pressure for 20 Minutes then left it to natural pressure release. Put a few shakes of Cheese on top. Turned out excellent.
Reviewed on Dec. 26, 2012 by Summy
I haven't even had a bowl full of this soup yet! I keep sampling it as it is cooking, and it's SO good! I added some Swiss chard that would have gone bad if I didn't use it soon, and it's just delicious. This is my go-to ham and bean soup recipe, for sure. I might even use kielbasa in the future! Easy and delicious!
Reviewed on Jul. 17, 2012 by FACSteacher
I really like this soup because it's simple, comes together quickly and is hearty. I leave out the chili powder but add ground mustard instead due to personal preference.
Reviewed on May. 25, 2012 by Rosetta Gingerich
This is very good! The only change that I made was to add 1/2 again as much broth as it calls for, since we really like the broth. Also, I simmered it longer to give the flavors time to blend.
Reviewed on Apr. 15, 2012 by lauraseward111
LOVE this recipe - I've made it for a few years with leftover Easter ham. It's simmering on the stove right now and it smells so good! It's great that it doesn't take all day, and the leftovers are even better, so this year I'm making a double+ batch.
Reviewed on Feb. 19, 2012 by dietzgirlz
Very quick and easy!! Paired with cornbread it's perfect!
Reviewed on Nov. 05, 2011 by 1275
<p>This is a great recipe! I never liked beans much but this soup they make a nice addition. The broth has a lot of flavor, it is a great wintertime soup! However, I did make some changes. I used only one celery rib and 1 medium onion. I also added 2 medium potatoes,(peeled and cubed) to it. I added the potatoes with the carrot, celery, and onion. I found that when sauteing the mixture, it kind of stuck to the pan. I added 1/2 cup of water to it to solve the problem. I also only used 2 cans of beans instead of 4. Navy beans work great in place of great northern beans. To compensate for 2 less cans of beans, I only put 3 cups of chicken broth in. This was a great soup- I will make it again. It is very flavorful I definitely recommend it.</p>
Reviewed on Apr. 15, 2011 by tofhmembercb
This was delicious and easy. I made a few simple modifications. I used 2 tablespoons of chili powder, 1 tablespoon paprika, 1 tablespoon of cumin, 1 heaping teaspoon of ground coriander and 1 teaspoon ginger (sounds like a lot but to avoid salt, soups need spices) and I simmered for 1 hour so the beans would cook into the broth and thicken it. I also used chicken sausage and vegetable broth (what I had on hand) but the original ham and chicken broth would be fine.
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