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
- 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
- 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 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).
Originally published as Ham and Bean Soup in Taste of Home December/January 2006, p29
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