This ham, bean and rice soup is my favorite and it is a hearty dinner soup. Sprinkle bowls of soup with Parmesan cheese and serve hot. Serve extra cheese at the table. Offer crusty, Italian bread with the soup. You may substitute macaroni for the rice.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.

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  • Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.

  • Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

Partner Tip

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

Nutrition Facts

283.2 calories; 10.4 g protein; 29.4 g carbohydrates; 13.4 mg cholesterol; 504.5 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2004
This is a really good soup and it even got better the longer that it sat. I used diced prosciutto and Great Northern beans because I had no idea what cranberry beans were. Also used instant brown rice (preparing according to the box directions) and it turned out great. Went well with a Berenger Zinfindal. Read More
(10)

Most helpful critical review

Rating: 2 stars
01/12/2009
For some reason I didn't care for this soup. I found that it lacked taste and I didn't like the combination of all the ingredients. I will not be making this again. Read More
(1)
27 Ratings
  • 5 star values: 24
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/07/2004
This is a really good soup and it even got better the longer that it sat. I used diced prosciutto and Great Northern beans because I had no idea what cranberry beans were. Also used instant brown rice (preparing according to the box directions) and it turned out great. Went well with a Berenger Zinfindal. Read More
(10)
Rating: 5 stars
01/13/2008
Wow this was great! I followed the recipe with two changes. I 1 cup of instant brown rice adding it for the second 10 minutes of the 20 minute simmer and I added some old bay seasoning to add a little more depth of flavor even celery salt instead of plain salt will add a little more flavor. We love this and I will definitely make it again! Read More
(8)
Rating: 5 stars
01/08/2007
This soup was so savory and delicious. My children and husband loved it! I used 'Roman' beans (which are the same as 'Cranberry') and found them in the ethnic section of the supermarket. I also used 1 1/2 cups of chopped prosciutto and regular brown rice. This recipe is a 'keeper'! Read More
(7)
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Rating: 5 stars
08/06/2007
I'm always on the lookout for low-fat high fiber recipes so I was excited to try out this soup. I was not disappointed! I made a couple changes. I omitted the bacon - I am watching my cholesterol so decided to skip the fried meat. I couldn't find cranberry beans anywhere even after making a trip to a health food store and searching high and low. I substituted for those with an extra can of white beans. In sum the soup was delicious and I will be making it again. Read More
(7)
Rating: 5 stars
12/07/2008
This is an outstanding soup recipe! I simmered a leftover ham bone in about two quarts of chicken stock (add water if needed) for about 30 minutes or until the meat fell off of the bone. Then I used 4 slices of regular bacon which I browned with the vegetables as the recipes instructs. I added this mixture to the soup and then tossed in the other ingredients. I added one 15 oz can of Goya small white beans a can of pinto beans and just one 15 oz can of diced tomatos. I added macaroni noodles at this time and then simmered it all for 30 minutes. I think the beans should be added at the end as the recipe instructs because they do get soft and a whitish foam cooks out of them. But even so the soup looked and tasted wonderful. Remember that canned chicken broth already has alot of salt in it so I did not add any - just pepper and parsley. It tastes even better a day later and I was able to skim off some fat after it sat in the fridge overnight. Read More
(5)
Rating: 5 stars
02/14/2007
Mmmmmmmmmm! Very good! I made this last night and just got done eating some more of it for lunch. This was easy to make and tastes awesome. I was suprised by how few spices go into this soup but it's still very full of flavor any more spices would have been over kill I think. I made this according to the directions and it was great. The only change I made was in the beans I just bought two cans of white beans because i couldnt find the ones this called for but it was still great. Next time I may add some mushrooms or sausage. This recipe is very easy to customize. Thanks for posting this! I'll make it again for sure! Read More
(4)
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Rating: 5 stars
10/18/2008
This recipe was delicious!! I could not find the cranberry beans so I just doubled up on the white beans but my husband and I really loved it. I see it being a comfort food in my family for years to come! Read More
(3)
Rating: 5 stars
02/14/2007
This soup is really good-a meal in itself! The one thing I would change would be to add instant brown rice during the last few minutes of cooking as brown rice takes so much longer to cook. Read More
(3)
Rating: 5 stars
01/08/2008
Great Recipe...even better the next day. I added a little ham base because I didn't have any bacon on hand. It added the smokey flavor without much fat. Read More
(3)
Rating: 2 stars
01/12/2009
For some reason I didn't care for this soup. I found that it lacked taste and I didn't like the combination of all the ingredients. I will not be making this again. Read More
(1)