Creamy Ham and Beans


This soup freezes well and many people who don't like ham and beans like this soup. It serves 20, depending on the appetites of people eating this delicious soup. Note: I usually soak beans overnight and then they will cook faster. Also only mash a few beans to check them for softness, don't mash them all.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
20 servings (approximately)


  • 1 gallon boiling water

  • 2 pounds dry great Northern beans

  • 2 onions, chopped

  • 6 cups chopped ham

  • 2 (10.75 ounce) cans condensed cream of mushroom soup

  • 8 ounces processed cheese food (eg. Velveeta), sliced


  1. Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.

  2. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.

  3. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.

Nutrition Facts (per serving)

240 Calories
7g Fat
28g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 240
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 25mg 8%
Sodium 835mg 36%
Total Carbohydrate 28g 10%
Dietary Fiber 8g 27%
Total Sugars 2g
Protein 17g
Vitamin C 2mg 11%
Calcium 150mg 12%
Iron 3mg 16%
Potassium 592mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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