Prep 20 mins
Cook 2 hrs
This is a really easy soup to make. It is best if you have leftover ham from the holidays! You will likely have many of the ingredients on hand too! Tastes delicious with moist cornbread on a cold winter night!
- 5 (15 1/2 ounce) cans great northern beans (do not drain)
- 1 cup carrot, diced
- 2 stalks celery, diced
- 1⁄2 cup onion, chopped
- 3 cups water
- 3 cups leftover ham
- 1⁄2 teaspoon black pepper
- 1 chicken bouillon cube
- 1⁄2 teaspoon garlic powder
- Combine all ingredients into a large pot and cook on medium heat for 2 hours.
- Turn heat to low and cook for an additional hour or until carrots and celery are soft.
- It can be kept on very low eat until ready to eat.
This was a great soup to use up our leftover sunday ham. I LOVE that it uses canned beans because I am way too lazy to use dried beans. I also threw in a bay leaf while it was simmering. Very good, very simple. Will make again. Made and Reviewed for PAC Fall 2009. Thanks! :)
This was very good and easy to make. I made a 2/3 recipe as I had a 40 oz. Jar of cooked great northern beans. I used 1 tsp of fresh garlic instead of the powder and also threw in 1 bay leaf. The kids loved it. I served it with recipe #159569. I will make this again. Thanks for sharing!