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Thread: Ham & Bean Soup

  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Ham & Bean Soup

    Bean Soup

    I only make this after we have had a ham dinner and I have hambone and lots of ham pieces leftover.

    In a large stock pot of water add:
    Package of Navy Beans that have soaked overnight and been rinsed.
    Ham Bone with lots of meat sticking to it.
    Two medium onions chopped
    3 large carrots chopped (or a bunch of baby carrots chopped if that's what you have)
    2 ribs celery chopped
    3 cloves garlic minced
    1 TBSP horseradish
    1 TBSP Tony Cachere's creole seasoning

    Set to boil then turn down to a simmer for 8 hours. Stir about once an hour and add water as needed to keep it soupy.

    About an hour before serving Remove the bone and big ham chunks that have separated. (put the meat back in after chopping to bite sized pieces) and add more leftover chopped ham.
    Add 2 cups shredded monterey jack and cheddar cheese blend, Wait to stir for about 15 minutes until it melts into the broth so you don't have a stringy mess to deal with on your spoon.

    Serve with cornbread
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    Last edited by LariP; 01-19-2013 at 04:36 PM.

  2. #2

    Re: Bean Soup

    What r navy beans? I know, something I should maybe know right? Lol

  3. #3
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Re: Bean Soup

    Great Northern Beans. I just grew up calling them Navy when I typed that it just slipped out.

  4. #4

    Re: Bean Soup

    Will have to look and seem what they r at the store. So many tend to go by other names I have noticed.

  5. #5
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    bullmama's Avatar
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    Feb 2011
    Tucson, Arizona, United States
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    Re: Ham & Bean Soup

    Making this tonight, sounds yummy
    What's For Dinner?

  6. #6

    Re: Ham & Bean Soup


    • 2 medium carrots, sliced
    • 2 celery ribs, chopped
    • 1/2 cup chopped onion
    • 2 tablespoons butter
    • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    • 4 cups chicken broth
    • 2 cups cubed fully cooked ham
    • 1 teaspoon chili powder
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon pepper
    • 1 bay leaf

    MAKES: 7 servings


    In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf. Yield: 7 servings.

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