Bullseye Ham & Bean Soup

Megan Todd


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!


★★★★★ 2 votes

13 Hr
2 Hr


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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
left over ham bone with meat attached (1-2 lb)
6 c
cubed ham
2 medium
onions, finely chopped
carrots, cleaned & sliced
5 stalk(s)
celery, chopped
2 tsp
garlic powder
1 1/2 tsp
3 Tbsp
worcestershire sauce
1 Tbsp
chili powder
4 Tbsp
lemon juice
bay leaves
2 Tbsp
3 tsp
sea salt
2-14.5 oz
cans garlic/ basil diced tomatoes
4-5 c
low sodium chicken broth

How to Make Bullseye Ham & Bean Soup


  • 1Soak beans overnight according to package directions. Rinse well, until water runs clear.
  • 2In 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
  • 3Remove ham bone from pot. Remove 1/3 of beans, & puree in blender. Return pureed beans back to pot.
  • 4Add ham stock, ham, vegetables, seasonings, tomatoes, chicken broth, worcestershire sauce, & lemon juice. Simmer on low heat for 3 hours. Stirring occasionally.
  • 5Remove bay leaves before serving.

    Corn bread compliments this soup well! Yummy comfort food!

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