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My review
Mom's Best Ham and Bean Soup
Sharon Hill
"It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!"
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Ingredients
2 h 50 m servings 154 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
- Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
- When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.
Nutrition Facts
Per Serving: 154 calories; 2.1 g fat; 29.4 g carbohydrates; 6.7 g protein; < 1 mg cholesterol; 931 mg sodium. Full nutrition
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Reviews
Read all reviews 1920 Ratings
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Most helpful positive review
4/27/2011
This was a very good and versitile recipe. I made it twice in a week. First time I used lg lima beans, a smoked turkey leg and chopped up plum tomatoes turned out great. I shared it with my frie...
Most helpful critical review
1/25/2013
Made according to directions except for using no pressure cooker and 2 ham hocks, I did not like it although I had been hankering for something that sounds like this. It was too sweet and too t...
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4/27/2011
This was a very good and versitile recipe. I made it twice in a week. First time I used lg lima beans, a smoked turkey leg and chopped up plum tomatoes turned out great. I shared it with my frie...
12/26/2011
I used leftover spiral glazed ham, did not include the celery and used canned beans ... and it was fast AND delicious! All of this spices (which I happened to have had on hand) created a very t...
1/25/2012
I always follow the recipe as is the FIRST time. I wouldn't change a thing - FANTASTIC!!!
7/5/2011
My family LOVED this recipe! This one for sure is a KEEPER! I will be making this again and again. The recipe is very interchangeable if you don't have all the ingredients that are listed.
5/4/2012
Excellent soup! I pressure cooked the beans and ham hock then threw the rest in the slow cooker on LOW for about 6 hours. Added pasta in the last 1/2 hour or so. It was savory and delicious a...
7/15/2012
Olive oil provides wonderful flavor and is very good for you. Most italian soups I have seen, including bean soups have olive oil as well as recipes from many other countries. Awesome soup!
7/5/2012
Everyone loved this soup even my one yr old and 3 yr old! I didn't make this recipe in a pressure cooker, but it was easy to adapt. Otherwise, didn't change a thing and soup was awesome!
4/28/2011
It was delicious only I omitted the olive oil. Never ever heard of using olive oil in bean soup (or any other soups)