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Sportsman's Bean Soup Recipe

Sportsman's Bean Soup Recipe

I’ve been cooking and freezing soups and stews for 45 years. This hearty, wholesome soup is one of my wife’s favorites. The way to a woman’s heart is through her stomach, too.
TOTAL TIME: Prep: 30 min. + soaking Cook: 2-1/4 hours YIELD:27 servings


  • 2 pounds dried navy beans
  • 3 large onions, chopped
  • 2 tablespoons butter
  • 4 medium carrots, chopped
  • 2 smoked ham hocks
  • 1 tablespoon marinade for chicken
  • 12 orange peel strips (1 to 3 inches)
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 3 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup cider vinegar


  • 1. Sort beans and rinse with cold water. Place in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
  • 2. Drain and rinse beans; discard liquid and set beans aside. In the same pan, saute onions in butter until tender. Add carrots; saute 4-5 minutes longer.
  • 3. Add the ham hocks, marinade for chicken, orange peel, salt, thyme, bay leaves, beans and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
  • 4. Remove ham hocks; when cool enough to handle, remove meat from bones. Discard bones and cut meat into cubes; return to the soup. Add the additional ham, tomatoes and vinegar; heat through. Discard bay leaves and orange peel before serving. Yield: 27 servings (6-3/4 quarts).
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

Nutritional Facts

1 cup: 178 calories, 4g fat (1g saturated fat), 15mg cholesterol, 365mg sodium, 26g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat.

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