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Ham and Vegetable Soup Recipe

Ham and Vegetable Soup Recipe

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. YIELD:16 servings


  • 2 pounds smoked ham shanks
  • 4 medium carrots, sliced
  • 1 cup thinly sliced celery
  • 1 medium onion, chopped
  • 2 quarts 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


  • 1. Place ham shanks, 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 shanks; 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. Yield: 14-16 servings (4 quarts).

Nutritional Facts

1 cup: 253 calories, 14g fat (5g saturated fat), 63mg cholesterol, 205mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 18g protein.

Reviews for Ham and Vegetable Soup

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Reviewed Dec. 21, 2017

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

Reviewed May. 27, 2011

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

Reviewed 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!"

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