Ham and Bean Soup Recipe

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Ham and Bean Soup Recipe

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5 1
Publisher Photo
This zippy medley from Great Bend, Kansas field editor Margaret Shauers features a mix of colorful beans.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 3 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 3 hours

Ingredients

  • 1 package (20 ounces) 15-bean blend
  • 5 quarts water, divided
  • 1 pound fully cooked ham, cubed
  • 2 fully cooked bratwurst, sliced
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon hot pepper sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can ( 4 ounces) chopped green chilies

Directions

Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Yield: 18 servings (4-1/2 quarts).
Originally published as Ham and Bean Soup in Taste of Home February/March 1996, p45

Nutritional Facts

1 cup: 150 calories, 5g fat (2g saturated fat), 19mg cholesterol, 1076mg sodium, 24g carbohydrate (2g sugars, 12g fiber), 13g protein.

  • 1 package (20 ounces) 15-bean blend
  • 5 quarts water, divided
  • 1 pound fully cooked ham, cubed
  • 2 fully cooked bratwurst, sliced
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon hot pepper sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can ( 4 ounces) chopped green chilies
  1. Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Yield: 18 servings (4-1/2 quarts).
Originally published as Ham and Bean Soup in Taste of Home February/March 1996, p45

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