Ham-and-Bean Soup

Ham-and-Bean Soup Recipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
This is a great way to use leftover holiday ham. You'll need about 2 cups to replace the ham steak. Don't forget to toss in the bone for added flavor.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 58 Minutes

Ingredients

1 (16-oz.) lean ham steak
2 tablespoons olive oil
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 tablespoon jarred ham-flavored soup base
1/2 teaspoon pepper
2 (15-oz.) cans navy beans, drained
2 (15-oz.) cans cannellini beans, drained
1 (15 1/2-oz.) can black-eyed peas, drained
4 large Yukon gold potatoes, peeled and diced (about 2 lb.)

Preparation

1. Trim fat from ham steak; coarsely chop ham. Reserve bone.

2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.

3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving. Garnish, if desired.

Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving.

Note:

Andrea Boley, Palm Bay, Florida,

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note