Ham and Bean Soup

ham and bean soup

Ham and bean soup makes my mouth water. As soon as I finish a meal with ham I instantly thing ham and bean soup. Especially delicious on cold winter days. Smelling this cook all day makes you want to cuddle up and read a book while it simmers.

This may sound difficult and lengthy but it really is not.

Prepare and cook beans according to your preferred method.  See my Cooking with Beans if you don’t know how to prepare your beans for this recipe.


The above picture will show you how much the beans can grow in size. 2 cups of beans will yield 4 cups cooked beans.

In a large pan or crock pot, cook the ham bone all day on low. 2 hours before serving. Strain the meat, saving all the juices, let bone cool for 15 minutes. Wipe out any residue that is in the pan. Remove meat from bone and add back to slow cooker along with beans. In a small sauté pan, sauté the onions in a small amount of oil until opaque, add to crockpot. Add sliced carrots. Remove as much fat from juice as possible using a fat separator add the strained juices to the crock pot. Add enough water to cover the beans. Taste for saltiness add salt if needed don’t over due it, the saltiness will increase as the cooking goes on. Let cook on low for 2 more hours or all day in the crock pot.

For those that work all day. Simmer the ham bone in a crock pot overnight. Prepare all ingredients the night before. Clean ham bone as directed above, then add soup ingredients to crock pot before going to work. Be sure your crock pot has a super slow method or this will over cook. Make sure there is enough water in the pan. It is so nice to come home and have dinner ready to eat.

For thicker soup, using your hand blended, puree about half of the soup until desired consistency

Note* this goes awesome with cornbread, a bread bowl or bread sticks.

  • 2 cup great northern white beans
  • 8 cups water
  • 1 ham bone
  • any ham scraps
  • 3-4 carrots
  • 1 medium onion
  • salt to taste and will depend on saltiness of ham
  1. Once your beans are cooked, simmer with ham bone and scraps for several hours with onions. Be sure the ingredients are covered with water. This can be done in your crock pot all day on low.
  2. I like my carrots crisp so I do not add them until just before I serve them. I cook them on the stove top for 15-20 minutes.
  3. You can thin the soup to your desired thinness or you can thicken it by taking out 1-2 cup of beans and liquid and pureeing it then adding back to soup.
  4. At this point test for saltiness. Add salt and pepper to your taste.
  5. I serve this with corn bread or a soup bread bowl. For a delicious cold weather warm up.

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