Bullseye Ham & Bean Soup

Megan Todd

By
@Megan213

Sometimes you just want a comfort food, and ya got all that leftover ham from the holidays! This is a great way to use some of it up. Makes a nice pot o'soup, freeze the leftovers for another time.
My father in law loves this soup! He even heats it up and serves it over rice for a different twist. I had no leftovers the last time I made this because he couldn't get enough!

I will be making this soup again In a couple weeks, I will post pics then!


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Comments:

Serves:

12+

Prep:

13 Hr

Cook:

2 Hr

Ingredients

2- 20 oz
packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight)
4-5 c
ham stock left over from baked ham (stock is best if removed from ham immediately after baking, then cool overnight in fridge. remove fat from top before using)
6 qt
water
1
left over ham bone with meat attached (1-2 lb)
6 c
cubed ham
2 medium
onions, finely chopped
8
carrots, cleaned & sliced
5 stalk(s)
celery, chopped
2 tsp
garlic powder
1 1/2 tsp
paprika
3 Tbsp
worcestershire sauce
1 Tbsp
chili powder
4 Tbsp
lemon juice
4
bay leaves
2 Tbsp
parsley
3 tsp
sea salt
2-14.5 oz
cans garlic/ basil diced tomatoes
4-5 c
low sodium chicken broth

Directions Step-By-Step

1
Soak beans overnight according to package directions. Rinse well, until water runs clear.
2
In a large stock pot, combine soaked beans, ham bone, & water. Bring to a rolling boil, then reduce heat and simmer about 30 minutes, or until beans are soft
3
Remove ham bone from pot. Remove 1/3 of beans, & puree in blender. Return pureed beans back to pot.
4
Add ham stock, ham, vegetables, seasonings, tomatoes, chicken broth, worcestershire sauce, & lemon juice. Simmer on low heat for 3 hours. Stirring occasionally.
5
Remove bay leaves before serving.

Corn bread compliments this soup well! Yummy comfort food!

About this Recipe

Course/Dish: Bean Soups, Other Soups
Other Tags: Quick & Easy, Healthy