Total Time
Prep 10 mins
Cook 30 mins

This soup is really good and easy. If you have more time, you can use fresh vegetables instead of canned, but I like it either way. My family loves this on a cold winter's day. I believe this recipe is from Taste of Home magazine.

Ingredients Nutrition


  1. In a large kettle or Dutch oven, combine all ingredients.
  2. Bring to boiling.
  3. Reduce heat.
  4. Simmer, covered for 20 minutes.
  5. Remove bay leaf.
  6. Serve at once.
Most Helpful

We really enjoyed this soup. I did make a major change though. I used two cans of white beans. One I used as directed, and the other one I pureed in the blender with half of the onions and a little chicken broth. This gave our soup a creamier, thicker texture and great flavor. I did use all fresh veggies and enjoyed that, however we felt the carrots did not go with this soup at all and after a bite or two of the carrots, I started eating around them. I love carrots, they just didn't work for me here! I wasn't sure if DH would like this as he's picky about soups but he asked for another bowl as a late night snack!! Such a great way to use up leftover ham! OH we also sprinkled a little shredded cheddar cheese on top of the hot soup!! Great addition.

Melvin'sWifey March 26, 2009

Very yummy, I left out the carrots because I do not like cooked carrots, otherwise the soup was wonderful. I did use fresh potatoes.

A foodlover December 29, 2003

This is a great, fast, easy to make ham and bean soup. It has a great semi-spicy taste. I didn't make any changes and my family loved it.

Dawn Arnell December 24, 2003