Bean & Ham Soup

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By Amy H.
from Detroit, MI

Great on a cold winter day with corn cakes! Note you can do this in a slow cooker if you put the soup ingredients in a slow cooker for about 8 hours. After 2 hours of cooking add vegetables and 3 c. water and cook on low for remaining 6 hours.

serves 8-10
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients

  •   1 lb
    dried pinto beans
  •   6 c
    water
  •   1 1/2 lb
    cubed cooked ham
  •   2 tsp
    salt
  •   1 tsp
    dried whole thyme
  •   1 tsp
    dried parsley flakes or 2 tbsp. fresh chopped parsley
  •   1/8 tsp
    ground pepper
  •   3 clove
    garlic, minced
  •   1
    bay leaf
  •   3 c
    water
  •   4 medium
    potatoes, peeled and quartered
  •   3
    carrots, scraped and cut into 1/2 slices
  •   1 medium
    onion, finely chopped
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How To Make

  • 1
    Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain.
  • 2
    Combine beans, 6 cups water, and next 9 ingredients in a large Dutch oven; bring to a boil. Cover and reduce heat , simmer 1 1/2 hours.
  • 3
    Add 3 cups water and vegetables to soup. Cover and simmer about 30 minutes or until the vegetables are tender. Yield about 2 gallon.
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