Ham-and-Bean Soup

Southern Living
Freeze leftover ham bones until ready to use in this flavorful soup.
Makes 3 quarts


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1 (16-ounce) package dried great Northern beans
3 cups chopped cooked ham
1 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 ham bone
2 (32-ounce) containers chicken broth
1/2 teaspoon dried crushed red pepper


Prep: 15 Minutes
Soak: 8 Hours
Cook: 1 Hour, 35 Minutes

Sort and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Sauté ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.

Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened. Serve with Cornbread Croutons.

Created date

February 2005