bullseye ham & bean soup

Name: Bullseye Ham & Bean Soup
Prep time: 13 h
Cook time: 2 h
Yield: 12
Ingredients: 2- 20 ounce(s) packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight); 4-5 cup(s) 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 quart(s) water; 1 - left over ham bone with meat attached (1-2 lb); 6 cup(s) cubed ham; 2 medium onions, finely chopped; 8 - carrots, cleaned & sliced; 5 stalk(s) celery, chopped; 2 teaspoon(s) garlic powder; 1 1/2 teaspoon(s) paprika; 3 tablespoon(s) worcestershire sauce; 1 tablespoon(s) chili powder; 4 tablespoon(s) lemon juice; 4 - bay leaves; 2 tablespoon(s) parsley; 3 teaspoon(s) sea salt; 2-14.5 ounce(s) cans garlic/ basil diced tomatoes; 4-5 cup(s) low sodium chicken broth

(2 RATINGS)

76 Pinches 1 Photo

Megan Todd

Warren, OH

Updated on Mar 13, 2013

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!

Rate

Made this delicious soup for dinner today with the left over Easter ham. Even made a vegetarian version. To do so, I add all ingredients except ham, then remove from pot the amount I'd like for vegetarian and cook seperate. Then add ham to main pot! :)

prep time 13 Hr

cook time 2 Hr

method ---

yield 12 +

Ingredients

2- 20 ounces packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight)
4-5 cups 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 quarts water
1 - left over ham bone with meat attached (1-2 lb)
6 cups cubed ham
2 medium onions, finely chopped
8 - carrots, cleaned & sliced
5 stalks celery, chopped
2 teaspoons garlic powder
1 1/2 teaspoons paprika
3 tablespoons worcestershire sauce
1 tablespoon chili powder
4 tablespoons lemon juice
4 - bay leaves
2 tablespoons parsley
3 teaspoons sea salt
2-14.5 ounces cans garlic/ basil diced tomatoes
4-5 cups low sodium chicken broth

How To Make bullseye ham & bean soup

Step 1

Soak beans overnight according to package directions. Rinse well, until water runs clear.

Step 2

In 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
Step 3

Remove ham bone from pot. Remove 1/3 of beans, & puree in blender. Return pureed beans back to pot.
Step 4

Add ham stock, ham, vegetables, seasonings, tomatoes, chicken broth, worcestershire sauce, & lemon juice. Simmer on low heat for 3 hours. Stirring occasionally.
Step 5

Remove bay leaves before serving. Corn bread compliments this soup well! Yummy comfort food!
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