Country Ham & Bean Soup with Smoked Sausage
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|1||20 ounce bag dried mixed beans (i use 15 bean soup with seasoning packet)|
|4-6||envelopes ham flavoring (from a 1.41 ounce box)|
|1 c||diced onion|
|2/3 c||peeled and diced carrots|
|1 c||peeled and diced potatoes|
|2 c||leftover ham, cubed|
|1 lb||smoked sausage, cut into thin slices|
|2||bayleaves, broken in half|
|1||14.5 ounce can chicken broth|
|1/2 c||quick cooking barley|
Kutztown, PA (pop. 5,012)
Member Since Nov 2011
This thick and chunky soup is my family's favorite Fall "comfort food" soup. I buy the smoked ham and smoked sausage at our local Farmer's Market. The smoked sausage gives this hearty soup a wonderful smokey flavor. I especially like this soup when I use the broth and leftover ham from the Christmas ham that my Father-in-law makes. He always buys a double-smoked ham at a local butcher. At the end of our Holiday meal, I'm ready with a freezer container to collect all of that wonderful broth to freeze so I can make this soup on a cold, winter day!
Place dried beans in a LARGE pot and pick through to check for stones. Rinse beans, drain and add water to cover by at least 2 inches. Soak at least 8 hours or overnight.
After soaking, drain beans, rinse, drain again and add 2 quarts water, flavoring packet (that comes with beans) and 2 envelopes of ham flavoring. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally. (Note: you may have to add more water during this step to make sure beans are covered with liquid.)
After simmering for 1 hour, add onion, carrot, potato, ham, sausage, bay leaves and 2 more envelopes ham flavoring to pot. Simmer an additional 45 minutes to 1 hour, stirring often, until beans are soft and begin to break apart.
Add chicken broth and quick cooking barley (and more ham flavoring if needed). Simmer for 10-15 minutes or until barley is cooked.
Serve with salad and crusty bread.