Contest-Winning Ham and Bean Soup Recipe

4.5 9 19
Contest-Winning Ham and Bean Soup Recipe
Contest-Winning Ham and Bean Soup Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Ham and Bean Soup Recipe

Read Reviews
4.5 9 19
Publisher Photo
I learned to make this soup when we lived in Pennsylvania near several Amish families. It’s a great way to use up ham and mashed potatoes. It freezes well, too. —Amanda Reed, Milford, Delaware
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + soaking Cook: 1-1/2 hours
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + soaking Cook: 1-1/2 hours

Ingredients

  • 1 pound dried navy beans
  • 2 medium onions, chopped
  • 2 teaspoons vegetable oil
  • 2 celery ribs, chopped
  • 10 cups water
  • 4 cups cubed fully cooked ham
  • 1 cup mashed potatoes (without added milk and butter)
  • 1/2 cup shredded carrot
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 meaty ham bone or 2 smoked ham hocks
  • 1/4 cup minced fresh parsley

Directions

Place beans in a Dutch oven 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 the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
Remove ham bone; when cool enough to handle, remove ham from bone and cut into cubes. Return to soup. Discard bone and bay leaves. Garnish soup with parsley. Yield: 10 servings.
Originally published as Ham and Bean Soup in Taste of Home December/January 2006, p29

Nutritional Facts

1 cup: 231 calories, 7g fat (2g saturated fat), 33mg cholesterol, 680mg sodium, 25g carbohydrate (3g sugars, 6g fiber), 17g protein.

  • 1 pound dried navy beans
  • 2 medium onions, chopped
  • 2 teaspoons vegetable oil
  • 2 celery ribs, chopped
  • 10 cups water
  • 4 cups cubed fully cooked ham
  • 1 cup mashed potatoes (without added milk and butter)
  • 1/2 cup shredded carrot
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 meaty ham bone or 2 smoked ham hocks
  • 1/4 cup minced fresh parsley
  1. Place beans in a Dutch oven 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.
  2. Drain and rinse beans, discarding liquid. In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
  3. Remove ham bone; when cool enough to handle, remove ham from bone and cut into cubes. Return to soup. Discard bone and bay leaves. Garnish soup with parsley. Yield: 10 servings.
Originally published as Ham and Bean Soup in Taste of Home December/January 2006, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forContest-Winning Ham and Bean Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Angel182009 User ID: 6228642 260276
Reviewed Jan. 25, 2017

"This was good but I wouldn't use two Bay leaves. I think it overpowered the other flavors in the soup."

MY REVIEW
kbussey User ID: 614681 219358
Reviewed Jan. 31, 2015

"I love making and trying different soups. Overall I wasn't impressed with the end result and won't be making it again."

MY REVIEW
Chessiegal User ID: 8138157 213922
Reviewed Dec. 3, 2014

"After eating Ham and Bean soup for 66 years and from not only my own kitchen, but a multitude of others, including my Grandmothers, which was wonderful as was my Mothers. But this recipe has beat all the others hands down..I've never eaten a bean and ham soup this good ever..... I'm going to keep the recipe forever. It's spectacular."

MY REVIEW
katlaydee3 User ID: 3741999 159206
Reviewed Feb. 7, 2014

"This was okay but not great. I can only describe the flavor as too "hammy". It seemed kind of greasy even though I trimmed the fat off the bone. I did notice that the leftovers (2 days later) were much improved."

MY REVIEW
happyian User ID: 3536641 154575
Reviewed Oct. 19, 2013

"So very good! Everyone enjoyed this hearty soup! Especially the next day."

MY REVIEW
scotchcat User ID: 1323433 133406
Reviewed Apr. 18, 2012

"Excellent soup!!! I used 3/4 cup instant potatoes as suggested below and cut the pepper to 1/4 tsp. Very easy to make - I'll be making this again!!!"

MY REVIEW
Pinstripes User ID: 3468767 133629
Reviewed Feb. 10, 2012

"This originally didn't have much flavor, but after the leftovers sat a day or two it was much better!"

MY REVIEW
anp131s User ID: 3182667 71569
Reviewed Dec. 17, 2010

"Delicious! Perfect for a lazy day at home to have sitting on the stove simmering. Very economical and good for you too!"

MY REVIEW
jharcler User ID: 577857 71564
Reviewed Nov. 1, 2009

"We LOVED this Ham and Bean soup; it is the best we've ever had. It was a bit spicy, so the next time we make it we will probably only add 1/4 tsp. pepper. We didn't have celery or leftover mashed potatoes. I added about 3/4 cup of instant potato flakes, and used the dried Great Northern beans. This recipe is definitely a "keeper!""

Loading Image