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Contest-Winning Ham and Bean Soup

 Contest-Winning 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


  • 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,

2 of 2

Contest-Winning Ham and Bean Soup (continued)

Directions (continued)

  • 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).
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.