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I learned to make this soup when we lived in Pennsylvania near several Amish families. It’s a great way to use up ham and mashed potatoes. It freezes well, too. —Amanda Reed, Milford, Delaware
This recipe is:
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Nutritional Facts 1 cup equals 231 calories, 7 g fat (2 g saturated fat), 33 mg cholesterol, 680 mg sodium, 25 g carbohydrate, 6 g fiber, 17 g protein.
Originally published as Ham and Bean Soup in Taste of Home December/January 2006, p29
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Reviewed on Apr. 18, 2012 by scotchcat
Excellent soup!!! I used 3/4 cup instant potatoes as suggested below and cut the pepper to 1/4 tsp. Very easy to make - I'll be making this again!!!
Reviewed on Feb. 10, 2012 by Pinstripes
This originally didn't have much flavor, but after the leftovers sat a day or two it was much better!
Reviewed on Dec. 17, 2010 by anp131s
Delicious! Perfect for a lazy day at home to have sitting on the stove simmering. Very economical and good for you too!
Reviewed on Nov. 01, 2009 by jharcler
We LOVED this Ham and Bean Soup; it is the best we've ever had. It was a bit spicy, so the next time we make it we will probably only add 1/4 tsp. pepper. We didn't have celery or leftover mashed potatoes. I added about 3/4 cup of instant potato flakes, and used the dried Great Northern beans. This recipe is definitely a "keeper!"
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