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Recipe: Ham and Bean Soup II

Best use I have ever found for left over ham Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

Ham And Bean Soup II Ingredients

  • 1 pound dry navy beans, soaked overnight

  • 4 quarts water

  • 1 pound leftover ham bone with meat attached

  • 1 onion, finely diced

  • 2 carrots, sliced

  • 2 stalks celery, diced

  • teaspoon garlic powder

  • teaspoon ground black pepper

  • teaspoon paprika

How to Make Ham And Bean Soup II

  1. In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.

  2. Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.

  3. Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

Ham And Bean Soup II Nutritions

  • Calories: 459.3 calories

  • Carbohydrate: 50.6 g

  • Cholesterol: 46.9 mg

  • Fat: 14 g

  • Fiber: 19.7 g

  • Protein: 33.8 g

  • SaturatedFat: 4.7 g

  • ServingSize:

  • Sodium: 949 mg

  • Sugar: 5.1 g

  • TransFat:

  • UnsaturatedFat:

Ham And Bean Soup II Reviews

  • Delicious recipe, I changed a couple of things. I used pinto beans instead its what I had and I added 1 tsp. brown sugar and 1/8 tsp. cayenne pepper, it was hit in my family. I have made this a couple times already, it remains our favorite ham and bean soup. I did add chicken stock for some of the liquid. So goood

  • Great way to use leftover ham. My only change: substituted 2 cans vegetable broth (low salt)for some of the water and doubled up the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.

  • I loved this soup. It was SUper easy. I did double the amount of seasoning and added a couple of extra carrots. I also cooked it in the crockpot for about 6 hours. It was perfect for a chilly day and even better the next day.

  • I have never made ham and bean soup before....this was so easy and delicious Thickened up very nicely on its own as I simmered it for about 2 hours. I also added some ground mustard powder. Everyone loved it Might try it in the crockpot next time Its a keeper

  • Made this soup yesterday, and it tasted incredible. I did not find it in the least bland...I did however use the bag of 15 bean soup mix I had purchased instead of the navy beans, but not the seasoning it came with. I simply shook in a prodigious amount of the spices called for, plus a pinch of salt. A delicious soup, great with cornbread muffins.

  • Fantastic flavor... but too much water. I will definitely make again, with only 2 or 3 quarts of water to start with. Chicken base was a good addition to flsvor the excess broth. Served with delicious "Savory Corn Muffins" from this site (minor changes-see review).

  • Did as others suggested. Double spices, added more carrots and celery and substituted some of the water for chicken broth. I skipped step #2 as I left the soup cooking all day (not in crock pot, just on stove) and the ham eventually fell off the bone. Was absolutely delicious and a hit with the family. Even better than Moms :)

  • This came out awesome although I felt it needed something so I added chicken bouillon.

  • Absolutely the best tasting soup. We couldnt stop eating it.

  • This is an OLD family recipe. Weve always used Heinz chili sauce on top or cider vinegar cooked into it. Cooked bacon also rounds out the flavor. I know the vinegar sounds weird but try it a capful at a time til you find the flavor you like. Promise you wont ruin it

  • Now this is a fantastic bean soup recipe. I loved it Didnt change a thing. Thanks for posting. Wait I did use great northern beans instead of navy beans.

  • Have been making this soup for years. Here are my changes. I use more veggies and use the quick cook recipe for the beans. I dont cook the beans when Im boiling the ham bone. I wait until after the ham bone is picked of ham and I strain the water. I then return the broth to the pot with the beans and then cook the beans seperately. I also add a bay leaf and some ketchup at the end. It seems to add more flavor that some people are complaining about. It was my mom-in-laws suggestion. Other than that, my favorite bean soup.

  • I just finished making this soup. I made half the recipe (only 2 of us in the house). Here is what I did: I used the crock pot to heat the soup. I soaked the beans overnight, then added 2 cups of hot water with chicken boullion (mixed well) and a tsp. of baking soda to the crock pot with the ham bone and beans on high for 3 hours. After reading other recipes I also added: 1 tsp. Lawrys Salt, a bay leaf, 1 tsp. chili powder and a pinch of red pepper flakes. I suated the onion/celery/carrot in butter. After 3 hours I removed the ham bone and bay leaf and added the onion mixture and ham pieces. The soup was quite thick so I added about a cup of additional chicken broth and is still nice and thick-judge this to your liking. I did not mash any of the beans as my soup was thick without doing so. This is the best ham and bean soup Ive made..lots of good flavor..not bland. Note: my ham was not salty-rather dry so judge your salt input accordingly. And-the chicken broth makes ALL the difference in the flavor

  • I had never made ham soup and wanted a basic idea of how to do this. I read the reviews for more ideas and it WAS AWESOME It should really be an new recipe I suppose. I added Cayenne, 15 Bean Soup mix beans (but not the flavor packet), 1/4 bag of small navy beans, and a little Chicken bullion because I had too much water and it was watery. Also added 2 Yukon Gold Potatoes... Everything else I followed and it took about 90 minutes to boil the ham and get the beans soft. Thanks for the great start to my own special soup

  • Ham and Bean soup is my FAVORITE. It reminds me of home My mom always adds a bit of brown sugar, maybe half a cup or so, and it makes it that much more amazing. This recipe is just like my moms, which is why I liked it so much. TRY THE BROWN SUGAR

  • I made this soup and it turned out great. Followed the recipe exactly and added a few ingredients of my own. I put in crushed fresh garlic with the vegetables and added two bay leaves. I run a small kitchen and it was the soup of the day. People loved it. Will become a regular item on my menu. Thanks

  • This turned out great. I used real garlic and used 1 tsp butter in the stock pot to soften the onions and garlic then when almost clear, I added the celery. Oh, and I used chicken broth instead of the water. At the end, I used an immersion blender with about 2 cups of the soup to thicken it up and give a nice texture. My husband and I will eat this dish again and again...no more canned for us

  • My one-year old loved this soup. My husband and I thought it was rather bland.

  • Excellent soup, and very easy

  • Incredibly bland as written - but thats exactly what my mom used to make I wanted something with some flavor, so I followed some adjustments from others and LOVED them. 4 carrots, 4 celery stalks, 3 cloves garlic (instead of powder), 1/2 tsp black pepper, 1 1/2 tsp paprika, scant 1/8 tsp cayenne red pepper, 2 tbsp brown sugar. Used just water, no chicken stock. AMAZING.

  • Super great recipe I had no problem at all with the flavor being bland. I bought a big ham hock to use and the flavor was wonderful

  • I added potatoes and I think it would have been better without them. Next time I will stick to the original recipe. It took way longer to make than I realized also, but it was my first time cooking with dry beans.

  • Started out using this recipe for soup and, like everyone else, made a few changes. Used navy beans that had been quick boiled according to the package. Drained them and then put in slow cooker with leftover meaty ham bone, carton of chicken broth, cup of finely diced onion, chunky chopped carrots and celery with leaves, two small bay leaves, garlic powder, black pepper, and enough water to finish filling cooker. Cooked on high for about 6 hours. After tasting, added some salt and more pepper, liquid smoke, worcestershire sauce and more cut-up ham. Did not mash any beans to thicken, instead used flour/butter roux (sp?). Let it continue to cook on low for another hour or so to allow to thicken. Removed celery, carrots, and bay leaves before serving - just didnt grow up eating bean soup with carrots and celery in it. Served with corn bread. It was yummy Hoping to have lots of leftovers for the week, but everyone enjoyed it and only have enough for one lefover bowl :-(.

  • Ive made this soup several times. Its the best way to use up leftover ham. There is nothing about this soup that I can ever complain about. Its simple to make, and delicious

  • I made this recipe with some changes: using 2 cans navy beans. 1 whole with juice and one rinsed, drained, and lighty mashed. Chicken broth instead of water, and no celery. I sauted the onions and carrots and added everything else, cooked for one hour, removed bone and added the meat back to the pot. Stirred and served. It was good for a quick throw together meal but it was lacking something. I added about 1 tsp of garlic powder too and it was still lacking. Maybe a jalapeno would help? The soup was def better the next day after sitting.

  • Wonderful recipe. I changed a few things without losing the integrity of this recipe. I used dry great northern beans instead of navy. I followed the recipe on the packaging for quick cooking(turned out great). After draining the soaked beans, I added fresh water. I had leftover ham and bone from Christmas added that with onion and celery and let cook for 2 hours. I then took out bone and also took out 1/3 of the beans to mash. I then added diced carrots(slicing is too big for me for this soup) and leftover ham and ham from the bone that had been cooking. I added spices listed and didnt change that and after cooking another 45 minutes with lid off to thicken it more, it came out delicious. This is the first time I ever attempted cooking a ham and bean soup but I have to say, this one is a keeper.

  • Yummy recipe I added a few slices of jamoniberico de bellota also known as iberico ham or patanegra thinly cut. This Spanish ham has a strong and delicious flavor, therefore you do not need much, only 50 grams or 1.8 OZ for four people which I sprinkle once the soup is already served. You can find jamonibericoat BuyJamon.com BuyJamon.com the market place for iberico ham.

  • Yum Nothing like coming home to a crockpot full of this wonderful soup I used a bag of mixed beans and added some brown sugar like other reviewers. Otherwise followed the recipe as is. Thank you.

  • I hated ham and beans growing up because my mom made it so thick. Im still not a huge fan of the smell, but if I can get past that, this recipe makes a pretty tasty soup that my husband loves.

  • This recipe was ok, but I did find it to be slightly bland so I ended up adding more seasonings to it as well as using beef broth for some of the liquid. I only had pinto and kidney beans on hand so used those instead. Overall though a fairly good recipe and one I would probably make again.

  • I made the mistake of adding ham base for more flavor, when reheating leftovers it was too salty. I also added a large baking potato, diced.

  • I used canned 2 cans of Navy beans and 1 can of Northern beans, but besides that didnt add anything else. Cooked in a slow cooker all day and turned out very, very good Pretty easy to make. This one will be made again

  • EXCELLENTand just as good after being frozen and reheated (maybe even better).

  • Excellent gluten free dairy free meal that feeds a lot Thanks.

  • Very Good. Just like my mom makes. I did add 4 cups of veg. broth and a bay leaf but everything else the same. Thanks for the recipe

  • This recipe was wonderful. Ive used a different recipe before and this one beats it hands down. Four quarts water seem a bit too much, though; I just used 2 quarts and used chicken stock for some of the water. Since the water amount was reduced by half for what the recipe called for, I did not need to increase the seasonings, as some reviews noted. I will definitely make this one again.

  • This is an easy and very tasty recipie. I used 3 quarts of water instead of 4 in my 5 quart stock pot, and the results were very good. I increased the veggie amounts by 1/3 and added 3 potatoes cubed. I will use this recipe after every ham I bake.

  • Added some ham in with the veggies and herbs, awesome Thanks for the recipe.

  • So good I had a few recipes in mind but since about a hundred degrees below zero outside tonight I decided to pull my frozen Christmas dinner ham bone out of the freezer. I used Cantellini but otherwise stuck to original. Soup heaven

  • Im not a big Bean Soup fan, but I made this because I had a ham bone in the freezer. My husband, parents and neighbors all loved it.

  • I made this and used my co-workers as guinea pigs. It disappeared Absolutely fantastic. I did soak the beans longer than overnight - about 16 hours - and it was perfect 5 STARS

  • This was so good I cooked the beans and ham in 3 cups of broth, along with a bay leaf and peppercorns in a Dutch oven until the beans were almost soft. Then I put the beans, diced ham, veggies, 2 diced garlic cloves, 1 tsp brown sugar, 1 tsp paprika and crushed black pepper in a crockpot where it cooked all day. Delicious

  • Ive made this soup a couple of times and normally when I do make it its in the crock pot. I use presoaked navy beans then rinse them and place in the pot with enough water to cover about 1" above. I cut up fresh carrots and add. I use V-8 juice to taste and add Better then Bouillon Ham base. I also have found that a ham hock with meat on it tastes better then plan sliced up ham. When its about 2 hours from done you can shred meat from bone and placing meat back into soup and leave the bone out. I add sliced up potatoes half way through cook time. Best thing about this soup is everything is to taste no need for being perfect,

  • This is almost the same as weve made for years. VERY GOOD.... but one trick weve found is to either add a 1/2 bag of lima beans to the others, or a can of butter beans drained and smushed. It makes the soup thicker and creamier.... especially if youre in a rush.

  • I think this might be the best soup Ive ever made .. and Ive made quite a few soups. I simmered my ham bone for a couple hours in the water with half an onion and a couple bay leaves, peppercorns too. I also added some rosemary. Absolutely delicious .. you will not be dissapointed with this one. Even my eleven year old daughter who is not a soup fan ate a whole bowl.

  • O----------M-------G...Awesome....I had a left over ham bone with ham still on it and some dried Great Northern beans...I made this and the house smelled like heaven all afternoon...The taste even matched the Heavenly smell....This recipe is a keeper.

  • This was the most flavorless soup I have ever tasted. The water needs to be subsitiuted with something else.

  • Seriously delicious soup So yummy, especially when you save the juices from the ham and put them in the soup (I would never make this soup without using the reserved juices, it makes the flavor out of this world) - very rich flavor This is a great way to use up leftover ham, I will definitely make this again. The soup freezes great, too I like to freeze them in pint size freezer bags, so easy to heat up a single serving for a quick lunch.

  • As other reviewers noted, I also replaced most of the water with chicken broth. I also added two cans of navy beans as I thought it was thin and needed more and didnt have time to wait to soak more beans. I ran one can through the food processor and just added the other can as is. I added more carrots and celery and instead of slicing them as I did the other veggies, I chopped them in the food processor. After adding more spices including some bacon salt, I ended up with a great soup. Really good and a huge batch of soup.

  • This recipe is amazing. The soup came out perfect and delicious.

  • As written, thought was too watery and bland in flavor. Will use 3 quarts water next time, add some chicken bouillon cubes and one more carrot and celery stalk. Thinking this should thicken it up and make more flavorful too.

  • Used vegetable broth & added red potatoes & chopped cabbage. It was really tasty & great way to use up ham bone from Easter...

  • This recipe is absolutely delicious My family normally doesnt care for beans that much, but when I made this they couldnt get enough

  • Made one change used a mixed bag of dried beans instead of all navy beans. Turned out pretty close to what my grandmother use to make.

  • Love this soup I followed the recipe with the exception of the garlic powder, I use crushed garlic cloves, and no paprika, used a dash of Mrs. Dash extra spicy. The whole family enjoyed this soup.

  • This was good, but not as good as I expected. I was hoping for something thicker, and there were too many carrots. I will try again, but modify the recipe a bit for my own tastes.

  • Tasteless. I followed recipe to the "T" and after tasting had to add salt, pepper, garlic salt, cayenne pepper and still had little flavor.

  • This was better the next day and just as good after being frozen.

  • This soup is pretty good and I would highly recommend including the vegetable broth. Make sure you start cooking the beans in the morning as it takes alll day to cook.

  • My boyfriend received a ham at Christmas from his work and I told him Id make him some recipes to use it up. This was one of the recipes he selected. This was my first crack at ham & bean soup. I did everything according to the recipe...except I added chicken boullion as others suggested and I did 4 carrots & 4 celery stalks. The house smelled INCREDIBLE while cooking. And let me just say, that I am a vegetarian and this recipe actually made me want to eat ham...I didnt of course, but man I wanted to My boyfriend raved about this soup and Im sure next Christmas hell have me make this again

  • Didnt even come close to following the recipe, but I had never made Ham and Bean soup before, and this is the recipe I picked as my inspiration. Giving it 5 stars simply because my soup turned out amazing. Glad I found this recipe to "guide" me.

  • I had to doctor this up because it was too bland. I would suggest less water and then add more as needed. It turned out too soupy, so I cooked it for quite a few hours to get it to reduce. I added 2 chicken boullion cubes, a bay leaf, sage, real garlic and used smoked paprika instead of reg. paprika

  • I added beef and chicken broth as a substitute for some of the water, and left out the carrots - it came out nicely.

  • Loved the flavor of this soup Reminded me of my mothers Perfect for a cold day

  • Added some ham in with the veggies and herbs, awesome Thanks for the recipe.

  • Added some other spices based on my moms recollections of her recipe - 1 t basil, oregano, upped pepper to 1 t also...used fresh garlic - 2 cloves. Quick soaked beans - read it MIGHT cut down on their gassiness factor - then all to crockpot. GOOD STUFF - thank you

  • Awesome recipe I read the reviews and doubled the spices, used half chicken broth for the liquid and added some garlic salt. I will definitely make this again.

  • Followed recipe except I had canned beans to use up. Loved it.

  • What a disaster. I boiled the beans for 5 hours & they were still hard. No taste at all. Ive been cooking for over 50 years, am pretty good at it, but this recipe did not work for me at all.

  • I did try this.I read many reviews & saw where some had changed it or added things to it.Being a guy & a novice,I thought I would try it as written & if it didnt meet my expectations, then I would alter it.Having said that,I am a guy & Ive seen my wife use her slow cooker & having scorched a pot of beans on the stovetop as a teen,I figured it was safer.After an overnight soaking,I placed the beans & smoked porkhocks in the crockpot.After the 3rd quart of water,I decided that a 4th quart would barely fit,so I omitted it.Well....it cooked all day & was quite bland.My sweet wife suggested we finish it on the stove without a lid & let some of that water cook off.By the time it did,we already ate supper,so,after it cooled,she put it in the fridge.The next evening,she reheated it & served it with some homemade biscuits left over from breakfast.It was soooo goodI talked about it all night ;)

  • This is by far the best ham and bean soup I have ever had. Before tasting this, I could take it or leave it. Now I find myself looking forward to another bowl

  • First attempt at Ham and Bean Soup and had to pour a lot of the water out of this to get close to the consistency in the picture. Could use a little pick me up in taste, so may add a little hot sauce to the leftovers, but a good flavor.

  • I made this soup today with some modifications and my wife enjoyed it so much she made 3 glowing compliments, which is highly unusual. Instead of garlic powder, I finely mince 4 cloves of garlic and added them along with 3 bay leaves when cooking the ham bones with 1/3 of the beans and 4 Wylers Boulion cubes. When I removed the ham bones I added additional chunked ham, white pepper instead of black pepper and 1/4 tsp of celery salt instead of the celery and a pinch of sea salt. I let it on a high simmer all day. I forgot the onions and it was still good.

  • This is a good recipe "as is", but it would have been five star had the flavor been stronger. I would suggest less water and/or the addition of chicken broth. You wont taste the broth but it imparts flavor and blends beautifully with the ham. Also, add a 1/2 tsp. vinegar to your bowl at the table. It really adds pizazz

  • Just like Mom used to make Tastes wonderful. I used smoked ham (no ham bone) and tripled the amount of everything. Also used Lima, White Northern, and Pinto beans instead. Definitely worthy of some cornbread

  • I also had to change a couple of small things but my 9 year old loved it and it freezes great. This was a very tasty filling soup. Great for cold nights served with warm fresh bread. yummmm

  • DELICIOUS

  • Excellent hearty base, however, did add a few things: 1 tsp. garlic powder, 1 tsp. brown sugar, 1/8 tsp. cayenne, 5 chicken bouillon, 2/3 c. mashed potato. Served with honey wheat bread. Added lots of smoked Amish ham chunks (no bone.) This was a huge hit at our dinnner table made up of all males except me. I did soak the beans overnite to cut down on the gas factor. Will make this again and again. thanks

  • As others suggested, I replaced most of the water with broth for extra flavor. Added additional spices, was bland with the spices called for in the recipe. I soaked my beans for 10 hours, and I had to simmer them for about 45 minutes before they were soft enough to add the other ingredients.

  • Very good soup but i used 3 diff.kinds of beans,black beans pinto and northern....

  • I made this last night from a frozen leftover ham bone that was pretty meaty. It was wonderful. I used a quart of chicken stock and very little water. That was the only change I made. So easy to make and my family loved it including my picky teenagers I will make this again after Easter for sure.

  • Superb

  • Great recipe. I made a few changes -- used 2 quarts water, added 2 tsp salt, minced 2 garlic cloves instead of garlic powder, eliminated paprika, and bought a center cut ham slice since i didnt have ham bone. Best navy bean soup Ive ever made. My whole family loved it.

  • VERY EASY VERY HEARTY VERY YUMMY I always make split pea soup with left over ham but this time I tried this navy bean soup recipe. Well, this is my new go-to recipe. No more split pea, this is better

  • This was really good I used a quick soak on the beans (brought them to a boil, then removed from heat for a few hours). Followed the recipe for the most part. Only cut back on the water to 2 1/2 quarts, salted the beans to taste once they started to get tender and used chopped ham instead of hambone. Didnt adust the the veggies or the other seasonings. Yum

  • OMG....this is a wonderful soup for a cold day. I did bake the ham first(smoked ham hock) the night before then boiled it the next day, used canned beans(because I had them in the cupboard) mashing 1 can and leaving the others whole also added a bay leaf and thats about it. Definately give this a try.

  • Delicious and easy. I followed the recipe but only used 2 1/2 quarts water.

  • Great tasting ham and bean soup

  • The recipe as is was bland and was had way too much water. I ended up making up a rue three times to thicken the soup enough to make it hearty (still not as thick as a chowder or cream soup). I though Id blended a fair amount of beans too. I ended up adding way more seasoning, including salt, white pepper, mustard powder, and chicken bouillon cubes. I used a large leftover spiral ham bone with lots of meat attached. After much doctoring throughout the day, it ended up being the most delicious bean soup Ive ever had. Thank you for getting me started on my own recipe. Id suggest anyone trying this recipe to use half of the water to start; you can always add more later. Then adjust seasonings to your family tastes.

  • Im not a big fan. It was far to bland and i was way liberal with the spice. Having said this i do prefer my food spicy so to each there own.

  • I did not use left over ham but a small bone in ham. It was delicious and reminded me of my mothers.. serve it with cider vinegar on the side for those you like to add it.. makes the whole meal different.. LOVE IT.

  • I doubled the spices and also added brown sugar and chili powder. Didnt have hambone but I had smoked neck bones and bought a ham steak which I cut up and added about an hour before serving. It was very tasty and I made a quick cornbread to go along with dinner. Simmered soup for about 4 hours Very good soup for a cold and snowy New York day

  • Wow Used the left over Christmas Ham. I cooked it in the crock pot... Best ever

  • This is a great recipe I doubled the carrots and garlic and pepper. Also added 6 sprigs of parsley and used 4 cups of chicken broth and 12 cups of water. But if you wanted to make it exactly like recipe Im sure it would be good also We loved it. Great way to get the last of the ham in our tummies

  • I basically followed the original recipe which I usually do the first time I Cook something. I will no doubt make this often.

  • Way too much liquid. I put it in the crock pot all day and ended up taking a lot of liquid out before mashing it and it was still runny. It was quite bland too.

  • I had a bag of 17 beans so I used it instead, it turned out great

  • Reduced the liquid to 2 1/2 quarts using half water and half chicken broth. Double the veggies just because Im looking to get more in my diet. Added 4 lg potatoes and after they cooked, I smashed 1/2 of them to thicken the liquid. Most important for flavor, I used a good amount of drippings from a previously cooked ham. all said, a very good recipe, but needs a lot of personalization to make it great.

  • I used this recipe as a base and loved it. I didnt have a ham bone, but had some ham and cut it into pieces. Instead of using all water, I used half water/half chicken stock and added fresh garlic to that in the first step. All is good. Thx for this recipe.

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