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Ham-and-Bean Soup

Ham-and-Bean Soup

Freeze leftover ham bones until ready to use in this flavorful soup.

Southern Living FEBRUARY 2005

  • Yield: Makes 3 quarts
  • Cook time:1 Hour, 35 Minutes
  • Prep time:15 Minutes
  • Soak:8 Hours


  • 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


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.


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Ham-and-Bean Soup recipe