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White Bean 'n' Ham Soup Recipe
White Bean 'n' Ham Soup Recipe photo by Taste of Home

White Bean 'n' Ham Soup Recipe

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"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 162 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 860 mg sodium, 14 g carbohydrate, 4 g fiber, 10 g protein.

Directions

  1. 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.
Originally published as White Bean 'n' Ham Soup in Quick Cooking November/December 2001, p17

Nutritional Facts

1 serving (1 cup) equals 162 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 860 mg sodium, 14 g carbohydrate, 4 g fiber, 10 g protein.

Reviews for White Bean 'n' Ham Soup

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 27, 2014

Easy and very good.

MY REVIEW
Reviewed Apr. 22, 2014

This is a very thick and creamy soup. I too made a few adjustments based on what I had on hand. I used a combination of dry white wine and chicken stock. I also used Butter Beans. And I added celery . I also added a generous squirt of Ketchup to the recipe.

But the man difference was that I gently simmered it for a good hour and 1/2. I am a firm believer that soup really needs to simmer for a longer period of time in order to extract every last bit of taste from all of the ingredients.

I also like the fact that it makes a smaller amount of soup.

Janie

MY REVIEW
Reviewed Feb. 27, 2014

This is my go-to bean soup. It is fabulous, so easy to make, and economical! I do make a few adjustments, but the basic recipe is a no-fail! I use chicken stock instead of water and add diced celery, chopped garlic;, and diced turkey sausage (instead of ham). There are never any leftovers of this soup. I have at times added chopped kale for an extra boost of flavor and nutrition.

MY REVIEW
Reviewed Nov. 15, 2013

This is a classic recipe always good. The only thing I do different is to use dried beans and ham hocks with bones and I cook it for several hours and add the carrots later. Delicious!

MY REVIEW
Reviewed Oct. 25, 2013

This is a great hearty soup, it is quick and easy to make, I read the other reviews and used chicken stock instead of water, I also added three chopped garlic cloves as we are all unwell and needed to add some garlic in there! (You can't taste the garlic). I cooked this for over an hour to let all the flavours infuse and it was delicious. I served it with some buttered toast. Great way to use things out of the pantry for a quick meal.

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