Kathy's Ham and Bean Soup
photo by diner524
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Yields:
-
10 cups
- Serves:
- 10
ingredients
- 1 ham bone
- 1 slice of the ham, cut in small pieces
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery ribs, chopped
- 1 large potato, diced
- 1⁄2 cup medium pearl barley
- 2 fresh tomatoes, chopped and seeded
- 1⁄2 bunch fresh parsley, chopped
- 3 beef bouillon cubes
- salt and pepper
- 1 (14 ounce) can beef broth
- 1 (14 ounce) can chicken broth
- 1 (14 ounce) can great northern beans
- 1 (14 ounce) can small white beans
directions
- Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls and a glass of your favorite vino!
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Reviews
-
This was the BEST soup ever. I made a larger quantity by using the large containers of broth and adding vegetables. I also added an extra can of beans. This was just so delicious and hearty on a cold winter's night. I didn't add any extra salt as it was perfect without it. I will definitely make again. Thanks for a great recipe.
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Delicious bean soup, chock full of vegetables and so flavorful, plus much easier using the canned beans!!! I made this as written with exception of the barley, as I didn't have any on hand. This recipe was the closest one for the ingredients I had on hand and for our preferences. I had to use a ham hock and then some already pre-diced package of ham and use canned tomatoes rather than fresh. Thanks for sharing Kathy. Made for the Belly Warmers Event in Photo Forum.
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