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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 23.0 g
  • Cholesterol: 0.1 mg
  • Sodium: 5.0 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.1 g

View full nutritional breakdown of Good Ham Bean Soup calories by ingredient
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Good Ham Bean Soup


Good Ham Bean Soup

Introduction

Time to Pick a Bone
You can make a good ham and bean soup using just cubes of ham alone, but to get the best flavor you should use a ham bone. You can get your ham bone from the butcher, since they will often give them away or sell them very cheaply, or you can use a leftover bone from a ham that you have served for dinner.

If you are making a ham for dinner, then any leftover ham can be used in the soup as well. In fact, the best ham and bean soup recipes use both ham bones as well as cubes of ham.

Time to Pick a Bone
You can make a good ham and bean soup using just cubes of ham alone, but to get the best flavor you should use a ham bone. You can get your ham bone from the butcher, since they will often give them away or sell them very cheaply, or you can use a leftover bone from a ham that you have served for dinner.

If you are making a ham for dinner, then any leftover ham can be used in the soup as well. In fact, the best ham and bean soup recipes use both ham bones as well as cubes of ham.


Number of Servings: 15

Ingredients

    Ingredients
    1 pound of navy beans (or great northern beans)
    8 cups of vegetable or chicken stock
    1 ham bone or ham hock
    1 large carrot chopped
    1 small celery stalk, chopped
    2 garlic cloves, minced
    1 medium onion, chopped
    2 cups diced ham
    Salt and pepper to taste
    2 tablespoons vegetable oil

Directions

Makes 15 1-Cup Servings

Bean There, Done That
If you happen to have a can of beans handy that you would like to use for your ham and bean soup, then by all means go for it. The typical bean used in ham and bean soup is the great northern bean or navy bean. Both of these beans are small, white beans and their flavor matches well with ham.

If you are using dried beans, you will have to soak and cook them before adding them to your soup. In order to prepare your beans, you should follow these instructions:

Pick over the beans. Spread the beans out on a cookie sheet and check for small stones. Remove any small stones and broken or discolored beans.
Wash the beans. Rinse the beans under cool running water to remove any dust.
Soak the beans overnight. While soaking the beans is not strictly necessary, it does reduce overall cooking time. Just place the beans in a bowl and cover with cool water.
Quick soak method. Place the beans in a pot and cover with water. Bring to a boil for 2 minutes. Then cover tightly and remove from the heat. Let rest for one hour.
Discard the water. Whether you use the long or quick soak method, you should drain the soaking water from the beans before using them in your soup.
Once the beans are prepared, you can then use them in your soup. You might be wondering if it is absolutely necessary to soak beans before using them in your soup. The answer is no, you do not. Although soaking does reduce cooking time and it does give the beans a more consistent texture. I suggest using the quick soak method because it is effective and will get your beans ready for dinner tonight. But if have the time to use the overnight soak method, you will find that the beans, once in the soup, will be fully cooked sooner.

Instructions
1.Prepare the beans as described above. I suggest using the quick soak method.
2.In a stockpot or a large pot, heat the oil over a medium flame.
3.Add the garlic, onions, carrots, and celery.
4.Reduce the flame to medium low and slowly cook the vegetables until the onions are translucent, stirring occasionally.
5.Add the vegetable or chicken stock and the ham bone or ham hock and the diced ham.
6.Add the beans to the soup.
7.Simmer for 60 minutes.
8.Remove the ham bone.
9.If you are using a ham hock, remove it from the soup and remove the meat from the bone. Add the meat from the bone to the soup.
10.Taste for salt and pepper.
11.Test the beans for doneness by tasting some of them. They should be very soft to the tooth.

(note: For calorie calc, used 1 additional cup ham to represent meat from ham bone)

Number of Servings: 15







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  • 3 of 3 people found this review helpful
    The calories might be right - but, the carbs 0.1g doesn't sound right at all. The beans themselves would be more than that... - 4/22/12

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  • Bad
    2 of 3 people found this review helpful
    The nutritional information for this recipe is totally wrong. When I added the soup to my Tracker, all that shows is Fat and NO carbs or protein. Hence the lack of stars-- how can you post a recipe on a healthy lifestyle site without nutional information?? - 1/3/12

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  • Good
    2 of 2 people found this review helpful
    great taste - 12/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    THIS ia awesome! This is how Daddy made it back when I was a kid! Thanks for sharing! - 12/6/08

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  • Very good. Calories are pretty close but I got over 12 g of Protein and 4.5 of fiber in my calcs. - 10/13/13

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  • Wonderfully delish!!!!! Will add to menu plan! - 2/21/13

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  • My entire family loved this. I added 3 bay leaves, dry mustard and more water. Will add potatoes or parsnips next time and try it in the crock pot. - 1/1/13

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  • Excellent! Used fast bean method but then simmered for 2 1/2 hrs. Only addition was a couple bay leaves and more celery. I'll make this again and again. Yum - 12/27/12

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  • very very good - 10/16/12

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  • The nutrition calc is all wrong, if you look at the break down only thing done is oil. So be sure to check the actual nutrient value for your tracker. - 9/23/12

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  • Very good!! - 4/25/12

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  • yum - 1/28/12

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  • This is the 2nd time I have made this soup. It is excellent, however, you only need about 3 cups of stock. Not sure where 8 came from. I also used 3 cans of beans instead of the dried beans and mashed 1 of those cans of beans to give it a thicker texture. This is great with leftover holiday ham! - 1/16/12

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  • I used my pressure cooker for part of the cooking and cut down on the prep time considerably. Very good.....economical, too. - 1/13/12

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  • Best ham and bean soup we have ever had. Thanks for the recipe! - 1/4/12

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  • Made this in the crockpot and served with mini cornbread muffins, yummy and filling! - 11/27/11

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  • Very good! I used turkey broth made from the carcass of our Thanksgiving bird. Used 3 carrots, 2 stalks of celery, and 3 large garlic cloves. Used olive oil instead of vegetable oil. Added a bunch of spices, and then used my immersion blender to
    blend some of the beans to thicken the soup. - 11/26/11

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  • You can reduce the fat by cooking this the day before serving, chilling in the fridge and then scooping the fat solids off the top. Beans are a great source of fiber but I'm not sure how much. - 10/5/11

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  • I make soup exactly like this, but needed to find out the calorie counts and carbs, as well as fiber counts.. Um, there are a lot more carbs than that, and where is the fiber?? - 7/21/11

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  • Wow, lots of fat. I'm thinking I'll throw in a few slices of canadian bacon for flavor and to reduce the fat by a whole lot!
    - 4/18/11

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  • sounds very good and it seems everyone liked it an awful lot, but 0.1 carbs...I think this may be off quiet a bit. - 3/4/11

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  • excellent as is. I used a mix of turkey and ham broth from previous, cooks for the broth, and went with the high octane navy beans, was a fantastic meal and a real gas! - 2/28/11

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  • This is such an easy and wonderful recipe! And to be honest, even if all you have on hand are the ham and beans, it's a great soup! Very hearty, and great on a cold day! - 2/10/11

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  • I didn't find navy beans so I used 15 bean mix without the Ham flavor. Sooo good! Yum - 2/8/11

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  • Incredible!
    0 of 1 people found this review helpful
    yummy - 12/11/08

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