Print Options

Back to Ham and Bean Soup >

Include these items:

Taste of Home Logo

Ham and Bean Soup

 Ham and Bean Soup
This zippy medley from Great Bend, Kansas field editor Margaret Shauers features a mix of colorful beans.
18 ServingsPrep: 30 min. + standing Cook: 3 hours

Ingredients

  • 1 package (20 ounces) 16-bean soup mix
  • 5 quarts water, divided
  • 1 pound fully cooked ham, cubed
  • 2 Johnsonville® Original Bratwurst, sliced
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon hot pepper sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies

Directions

  • Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring
  • to a boil; boil for 3-5 minutes. Remove from the heat; cover and let
  • stand for 1 hour.
  • Drain and rinse beans. Return to pan; add remaining water and the
  • next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer
  • for 2-1/2 to 3 hours or until beans are almost tender.
  • Add tomatoes and chilies; bring to a boil. Reduce heat; cover and

2 of 2

Ham and Bean Soup (continued)

Directions (continued)

  • simmer for 30 minutes or until beans are tender. Yield: 18 servings
  • (4-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 150 calories, 5 g fat (2 g saturated fat), 19 mg cholesterol, 1,076 mg sodium, 24 g carbohydrate, 12 g fiber, 13 g protein.