1-Hour Ham and Bean Soup
photo by limeandspoontt
- Ready In:
- 2 tablespoons vegetable oil
- 1 cup diced or sliced carrot
- 1 cup diced celery
- 1 cup chopped onion
- 2 cups diced ham
- 1⁄2 teaspoon minced garlic
- 3 1⁄2 cups ham stock (water can be substituted) or 3 1/2 cups chicken broth (water can be substituted)
- 2 (15 1/2 ounce) cans great northern beans, not drained
- 3 -4 tablespoons tomato sauce
- Heat vegetable oil in a soup pot.
- Add carrots, celery and onion.
- Sauté for about 4 minutes, just until onion is beginning to soften.
- Add ham, sauté 2 minutes.
- Add garlic, sauté one more minute.
- Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
- Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.
- Process until smooth.
- Add remaining stock to processor to thin mixture.
- Process to combine.
- Add mixture from processor into ham mixture.
- Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
- Serve hot!
Questions & Replies
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Delicious! Ten stars, if there were such a category. I used chicken broth and a couple of leftover slices of black forest ham. I assumed it would end up like Campbell's bean and bacon soup, but was much better. When I open a can of tomato paste and just need a couple of tablespoons, I freeze the rest in 1 Tb. portions, so I just grabbed some of that out of the freezer instead of opening a can of tomato sauce.
What can I say except for YUMMY! Soup is absolutely delicious. I did change a couple of things after I read reviews. First of all, I doubled the recipe. I used 4 cans of great northern and one can of pork and beans. I pureed 3 cans of northern and added the other two cans of beans at the end. Also, I did not use tomato sauce, I added one can of diced tomatoes. Give this recipe a try. You'll love it.
If you don't have a food processor, no worries. Follow the instructions to that point and after cooking the soup for about 30 minutes, drain and rinse your beans, then add them to your soup. Let them simmer for about 10 more minutes. Then use a slotted spoon or potato masher to break up some of the beans. This will help thicken your soup. And if you don't want to open a can of tomato sauce, you can substitute ketchup or catsup, either one. Lol I also add a bay leaf to mine while its simmering. Then remove it b4 serving. Enjoy! And thank you for this recipe IHeartDogs
This recipe is almost identical to the way I've always made my 'scratch' bean soup (dried beans), except I used ketchup instead of tomato sauce. I'll also take the carrots, onions and some of the beans and puree them and then return that to the pot as a thickener. I discard the celery. Very good, and thank you for posting a short-cut, using canned beans.
I tried it and it was DELICIOUS!! Thank you for coming to the rescue! I had in my pantry, one can of black beans, a tomato mixture a friend gave me, a few carrots, one slice of ham steak, one onion and garlic. In an effort to put off going to the store I searched for a recipe that would incorporate the ingredients I had at home and voila!!! This wonderful recipe to the rescue. I used water instead of broth and followed the recipe exactly. I think cooking the veggies in steps as you've outlined helped give the soup a nice layered taste to it. We're fans and will definitely be making this again. Thanks for posting!!
Thanks for the recipe. I did this in the slow cooker as I was going to be away for the afternoon. I sauteed the veggies slightly, although I probably would not have had to. I used homemade turkey stock, and threw a ripe tomato in the processor with the beans instead of tomato sauce. Don't know what great northern beans are, so I followed another cooks suggestion of canned pork and beans. My canned beans were maple flavoured, so I rinsed them before using. The soup was a great way to use a ham bone and left over ham. I'll make it again.