Ham And Bean Soup Recipe

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Ham and Bean Soup

Kristin Miller


Time to use up that left over Easter dinner ham. I don't particularly care for ham soup but the hubby does and says this is good so I'll take his word for it!

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1 lb
great northern beans rinsed, drained and picked over, discard beans that float to the top
ham bones/hocks around 2lbs and or scraps and pieces left over
large onion chopped
clove garlic
large potato pared and cubed
celery ribs finely chopped
large carrot shredded or sliced (can add more if you like)
2 Tbsp
fresh parsley, minced
pepper to taste

Directions Step-By-Step

In a large soup pot combine beans and 2 1/2 quarts water. Bring to a boil and cover and continue to boil for 2 mins. Remove from heat and allow to stand covered for 1 hr. Add ham bones/hocks onion and garlic and boil again for about 1 hr. Reduce heat and simmer for around 2 hrs. Add potatoes, celery and carrots. Allow to simmer for around 1 hr. more or longer as needed.
Remove bones from and dice up any extra meat you want to add and add to soup. Discard fat, this is always easier after its been refrigirated.

About this Recipe

Course/Dish: Bean Soups