Ohio Living

Ham and Bean Soup Recipe


Ham and Bean Soup Recipe

Ham and Bean Soup

I love recipes that let you use up leftovers to make something really delicious.  This Ham and Bean Soup recipe is a great example!  If you have a leftover hambone and some ham from Easter (or Thanksgiving, or Christmas), make a big batch of this hearty, filling soup and freeze some for a busy night.  I made this for a church dinner, and it got the “church lady stamp of approval” (a sure sign a recipe is a keeper!) 🙂  Once the prep work is done, this one just simmers until it’s ready.  You can also use the recipe as a jumping-off point if you prefer more or less of certain ingredients–adjust it to meet your family’s tastes!

Ham and Bean Soup Recipe
  • 1 package of mixed beans (approx. 20 oz), soaked overnight or "quick soaked" following the package directions
  • 1 ham bone
  • 2½ - 3 cups diced ham
  • 2 cups carrots, in thin slices
  • ½ - 1 cup onion, finely diced
  • 1 cup celery, chopped
  • 1 can diced tomatoes (14.5 oz)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mustard (Dijon or yellow)
  • 1 tablespoon chili powder
  • 1 tablespoon dried parsley
  • 3 tablespoons lemon juice
  • 3 bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 10-12 cups chicken or vegetable stock
  1. Put the soaked beans into a large pot cover with water by about an inch. Boil, then reduce heat and simmer on low for about 30 minutes. Drain the excess liquid.
  2. Then add the ham bone to the pot, along with all the other ingredients listed except the chicken broth.
  3. Add enough broth to cover the other ingredients in the pot. Simmer on low heat all day, stirring occasionally, and adding more broth as needed. Remove the ham bone after about 8 hours.
  4. Continue to simmer a few more hours, until the beans are tender. Remove the bay leaves before serving.

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