Ham and Bean Soup


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A warm, hearty, stick-to-your-ribs soup. It's a kicked up version of another recipe - I added a few touches of my own.

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pittsburgh, pa


  • 1 lb. Great Northern beans
  • 4 qt. water
  • 5 tsp. ham base, divided
  • 1 ham hock
  • 1/4 C. butter
  • 1 med. onion, chopped
  • 1 med. carrot, grated
  • salt and pepper to taste
  • 1 thick slice ham, cut into bite-sized pieces
  • warm crusty bread

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Rinse beans. Place them in a stockpot with 4 qt. water, ham hock, and 4 tsp. ham base. Bring to a boil, reduce heat and simmer 2 1/2-3 hours. Heat butter in medium skillet on medium heat. Add onion and grated carrot, cook until they soften. Remove ham hock from pot, discard. Remove 2 cups beans from pot and mash. Return to pot and and onion/carrot mixture. Add ham and cook until heated through. Add additional ham base, salt and pepper to taste. Serve with the bread.

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