- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 2 medium carrots, diced
- 1 small onion, chopped
- 2 tablespoons butter
- 2-1/4 cups water
- 1-1/2 cups cubed fully cooked ham
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon white pepper
- 1 bay leaf
- Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf. Yield: 6 servings.
Reviews for White Bean 'n' Ham Soup
"I traded tomatoes for carrots, and chicken broth for water. Other than that I left if alone. It was pretty darn good. I will definitely make it again!"
"Way too salty. I even used low sodium beans. The kids did not like."
"Super easy. Always a hit, even with my picky 4 year old. My only alterations are that I add celery and ALWAYS double the recipe (and freeze the extra). Yum!!"
"Finally, a delicious quick and easy soup that you can make with your leftover ham. Like other reviewers, I used chicken broth rather than water and added diced celery. I forgot to add the minced garlic to the vegetable saute, so I added garlic powder to the soup, which was fine. Next time, I'll try adding the kale. Perfect for these chilly fall nights!"
"Easy and very good."