Bean & Ham Soup

Amy Herald


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.


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


  • 1 lb
    dried pinto beans
  • 6 c
  • 1 1/2 lb
    cubed cooked ham
  • 2 tsp
  • 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
  • 4 medium
    potatoes, peeled and quartered
  • 3
    carrots, scraped and cut into 1/2 slices
  • 1 medium
    onion, finely chopped

How to Make Bean & Ham Soup


  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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