Ham and Bean Soup II

Name: Ham and Bean Soup II
Yield: 6 to 8 servings
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; ¼ teaspoon garlic powder; ¼ teaspoon ground black pepper; ½ teaspoon paprika

Rating: 4.47 stars

200 Ratings
144 Reviews
23 Photos

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.

By Diane

Recipe Summary

Servings:

Yield:

6 to 8 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

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
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon paprika

Directions

Step 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.

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Step 2

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

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:

459.3 calories; 33.8 g protein; 50.6 g carbohydrates; 46.9 mg cholesterol; 949 mg sodium. Full Nutrition

Reviews (144)

Most helpful positive review

missD43

01/14/2009

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!! Read More

Helpful

(182)

Most helpful critical review

shonima

10/18/2010

this is an OLD family recipe. We've 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 won't ruin it Read More

Helpful

(17)

200 Ratings

5 star values: 132
4 star values: 46
3 star values: 11
2 star values: 6
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

missD43

01/14/2009

Helpful

(182)

Lorie

12/30/2006

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. Read More

Helpful

(172)

Linda Gibson Peabody

12/06/2007

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. Read More

Helpful

(152)

Jennifer Brigham

05/17/2008

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! It's a keeper! Read More

Helpful

(53)

MamaBat

12/30/2003

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. Read More

Helpful

(47)

joy-of-jesus-smileymom

10/22/2008

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). Read More

Helpful

(30)

gwen98

01/24/2011

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 Mom's!:) Read More

Helpful

(30)

Coco

02/19/2008

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

Helpful

(24)

CBLOTTER

02/13/2003

Absolutely the best tasting soup. We couldn't stop eating it. Read More

Helpful

(23)

shonima

10/18/2010

Helpful

(17)

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Nutritional Information

Ham and Bean Soup II

Servings Per Recipe: 6
Calories: 459.3

% Daily Value *

protein: 68 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 79 %

sugars:

fat: 22 %

saturated fat: 23 %

cholesterol: 16 %

vitamin a iu: 83 %

niacin equivalents: 90 %

vitamin b6: 43 %

vitamin c: 9 %

folate: 73 %

calcium: 15 %

iron: 28 %

magnesium: 57 %

potassium: 35 %

sodium: 38 %

thiamin: 98 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.