Print Options

Back to Ham and Bean Tomato Soup >

Include these items:

Select reviews >

Taste of Home Logo

Ham and Bean Tomato Soup

 Ham and Bean Tomato Soup
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."
7 ServingsPrep: 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

2 of 2

Ham and Bean Tomato Soup (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/2 cups equals 269 calories, 10 g fat (3 g saturated fat), 34 mg cholesterol, 1,121 mg sodium, 27 g carbohydrate, 10 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.