" Not Your Average" Ham & Bean Soup!

READY IN: 1hr 20mins
Recipe by jrtfan

At one time I was making "Cowboy Caviar" at least once a week, but have since tapered off to maybe once every six months. Having an excess of canned beans (all kinds) in the cupboard I decided to make some bean soup. I got the ham bone in the pot and started emptying the cupboard. This is the result, tho measurements aren't exact, they're close. My dh, ds and our Mexican neighbor think I should "patent" this! It is probably too spicy hot for little ones.

Top Review by Sydney Mike

Well, I'll admit to a couple of substitutions ~ I substituted a 2nd can of pinto beans for the jalapeno beans, & used a small can of mild green chilies AND a can of plain ol' diced tomatoes in place of the extra hot tomatoes stuff! Still, the soup was wonderful & satisfying for us, & I had several 2-serving portions that I was able to freeze for later enjoyment! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


  1. Place ham bone, onion, celery, carrots and water in a large stock pot.
  2. Bring to a boil and reduce heat to simmer, skimming foam occasionally.
  3. When meat is starting to separate from the bone, remove bone and allow to cool.
  4. Add bouillon, I used Ham Flavored Better Than Bouillon, garlic salt and pepper.
  5. Add beans, whatever kind you like, tomatoes and continue to simmer.
  6. Remove ham from bone and return ham to soup mixture along with cubed ham.
  7. At this point I recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat!
  8. I served this with corn bread and fresh fried potatoes with bacon & onion. It gets better after a day or two in the refrigerator.

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