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Ham and Bean Soup

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

15 ServingsPrep: 30 min. + soaking Cook: 1-1/2 hours

Ingredients

1 pound dried navy beans
2 medium onions, chopped
2 teaspoons canola oil
2 celery ribs, chopped
10 cups water
4 cups cubed fully cooked ham
1 cup mashed potatoes (without added milk and butter)
1/2 cup shredded carrot
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1/4 cup minced fresh parsley

Directions

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a
boil; boil for 2 minutes. Remove from the heat; cover and let stand
for 1 to 4 hours or until beans are softened. Drain and rinse beans,
discarding liquid.
In the same pan, saute onions in oil for 2 minutes. Add celery; cook
until tender. Stir in the beans, water, ham, potatoes, carrot,
Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham
bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to

2 of 2

Ham and Bean Soup (continued)

Directions (continued)

1-1/2 hours or until beans are tender.
Discard bay leaves. Remove ham bone; and set aside until cool enough
to handle. Remove ham from bone and cut into cubes. Discard bone.
Return ham to soup; heat through. Garnish soup with parsley. Yield:
15 servings (3-3/4 quarts).

Nutrition 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.