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Ham and Vegetable Soup

The basis for this soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables.
  • Total Time
    Prep: 15 min. Cook: 3 hours 10 min.
  • Makes
    14-16 servings (4 quarts)


  • 2 pounds smoked ham hocks
  • 4 medium carrots, sliced
  • 1 cup thinly sliced celery
  • 1 medium onion, chopped
  • 8 cups water
  • 2-1/2 cups diced unpeeled red potatoes
  • 1 cup each frozen corn, peas and cut green beans
  • 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
  • 1/4 teaspoon pepper


  • Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.
  • Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.
Nutrition Facts
1 cup: 253 calories, 14g fat (5g saturated fat), 63mg cholesterol, 205mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 18g protein.

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Average Rating:
  • htimm
    Dec 21, 2017

    This soup is wonderful! The can of bean soup tops the flavor off perfectly.

  • bucks_fanatic
    Sep 22, 2011

    No comment left

  • lafleur
    May 27, 2011

    Both my husband & I loved it. Had a leftover meaty ham bone, used it with a little liquid smoke. A keeper.

  • jicook13
    Feb 25, 2011

    I brought ham shanks by mistake and did not know what to make with them, so I made this soup and the whole family loved it!

  • charlottemae
    Jan 19, 2010

    No comment left

  • Nancy
    Jan 2, 2008

    No comment left