Best Ham and Bean Soup Ever
"I got this recipe from a Newspaper Article many years ago from a woman
who used to be a cook in a restaurant - she said "this was our best-selling
soup. One taste and your family will agree it's a winner! --- Mary
Detweiler, West Farmington, Ohio"
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 340.19 g fully cooked ham
- 1 medium onion
- 2 garlic cloves
- 29.58 ml butter
- 2 (907.18 g) can great northern beans
- 709.77 ml chicken broth
- 473.18 ml water
- 236.59 ml potato
- 177.44 ml carrot
- 177.44 ml celery
- 1.23 ml pepper
- 118.29 ml frozen peas
- 29.58 ml fresh parsley
directions
- In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
- Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
- Add peas and cook for 5 minutes. Add parsley and serve.
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Reviews
-
This was great and filling. I finished it off in a crockpot and added a bay leaf. Good stuff. -
I must agree with the other opinions, this is an excellent soup and it would be very adaptable to pretty much whatever veggies you have in stock or need to use up. We very much enjoyed this tonight and it's going into my "Keepers" cookbook. Made for PAC, Spring 2011 -
This was a very tasty soup. I made it twice in one week! -
Very good...I made as written using our leftover ham from Christmas and it was sooooo comforting and a windy, rainy and cold day. Thank you. Made for New Kids on the Block.
Tweaks
-
I added a lot more of everything. Two cups of cooked cubed ham,1 large sweet onion, 4 cloves of garlic, 2 cups of carrots, 2 cups of celery, 3 cups of cubed red potatoes,2 cans 540 ml of navy beans, 4 cups of unsalted chicken broth, 2 cups of water, fair amount of fresh ground black pepper, about 1tsp sea salt and 1 1/2 cups of frozen peas. I felt that the original recipe was too bland- didn’t have enough in it . I let it boil 20 minutes, simmer 1 hour and served next day when it was more flavourful. It was good- just good...., still seemed bland to me. Felt it needed something else to add more flavour but a big improvement over original recipe. Maybe if I had had a ham bone it would have been better. Just seemed to be lacking. My husband liked it. Guess I’m just more adventurous. Good Luck! -
I tweeked it a bit using meaty ham hocks/shanks and added the following: andouille sausage, rosemary, thyme, bay leaves, vegtable broth in place of water, a little fresh basil and a cup or so of green peppers.
RECIPE SUBMITTED BY
I collect cookbooks and am partial to southern 'comfort food' cooking and tex-mex.
