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Contest-Winning Ham and Bean Soup Recipe

Contest-Winning Ham and Bean Soup Recipe

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
TOTAL TIME: Prep: 30 min. + soaking Cook: 1-1/2 hours YIELD:15 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.