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Ham-and-Bean Soup

Prep time 15 mins
Soak time 8 hrs
Cook time 1 hr, 35 mins
Yield Makes 3 quarts
Freeze leftover ham bones until ready to use in this flavorful soup.


  • 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
  • Cornbread Croutons

How to Make It

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

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

  3. 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.