Ham and Bean Tomato Soup Recipe

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Ham and Bean Tomato Soup Recipe

Read Reviews
1
Publisher Photo
Erin Lembke's take on this hearty classic is a thick tomato-based soup loaded with veggies and well-seasoned with herbs. Cayenne pepper gives it some zip. "I always make up a soup recipe as I go along," Erin writes from Bothell, Washington. "My husband, who doesn't usually care much for soup, really likes this one."
MAKES:
7 servings
TOTAL TIME:
Prep: 35 min. + soaking Cook: 3 hours 10 min. + cooling
MAKES:
7 servings
TOTAL TIME:
Prep: 35 min. + soaking Cook: 3 hours 10 min. + cooling

Ingredients

  • 3/4 cup dried navy beans
  • 1-1/2 pounds smoked ham hocks
  • 6 cups water
  • 4 celery ribs, sliced
  • 4 carrots, halved and sliced
  • 1 large onion, chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each dried thyme, white pepper and Liquid Smoke
  • 1/8 teaspoon cayenne pepper
  • 2 cups chopped cabbage

Directions

Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; 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 hour. Drain and rinse beans, discarding liquid.
In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup.
Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender. Yield: 7 servings.
Originally published as Ham and Bean Soup in Light & Tasty February/March 2005, p63

Nutritional Facts

1-1/2 cups: 269 calories, 10g fat (3g saturated fat), 34mg cholesterol, 1121mg sodium, 27g carbohydrate (0 sugars, 10g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.

  • 3/4 cup dried navy beans
  • 1-1/2 pounds smoked ham hocks
  • 6 cups water
  • 4 celery ribs, sliced
  • 4 carrots, halved and sliced
  • 1 large onion, chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each dried thyme, white pepper and Liquid Smoke
  • 1/8 teaspoon cayenne pepper
  • 2 cups chopped cabbage
  1. Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; 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 hour. Drain and rinse beans, discarding liquid.
  2. In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup.
  3. Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender. Yield: 7 servings.
Originally published as Ham and Bean Soup in Light & Tasty February/March 2005, p63

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letsnosh User ID: 2578514 57633
Reviewed Apr. 13, 2009

"This soup is really good. The Liquid Smoke, thyme, and white pepper give it a kick you're not expecting. Great source of protein, too."

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