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Ham & Bean Soup With Rivels

This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well.

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • In a large pot (stock pot) a little more than half full of water, add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
  • Cook until ham hock is tender and celery is cooked down.
  • Remove ham from bones, discard fat and return ham to pot.
  • Add both cans of Great Northern beans.
  • Bring to a boil.
  • Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
  • Combine the flour, raw egg and salt in a small bowl.
  • Stir together till crumbly with a fork.
  • May have to use your fingers.
  • Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
  • Dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
  • If you want more rivels, repeat the steps for making them.
  • Lower heat to simmer, uncovered about 7 to 10 minutes.
  • Stir occasionally to prevent sticking.
  • Cover and cook 5 minutes more.
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RECIPE MADE WITH LOVE BY

@keen5
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@keen5
Contributor
"This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well."
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  1. dlgosscomcast.net
    What is the margarine for in your ham & bean with rivels? Don’t see that mentioned anywhere in the directions. The rivels are exactly how I was taught to make them & I also put them in my chicken corn soup I always have used Great Northern Beans as well- am actually making today with a bag of 15 beans but can tell I won’t enjoy as much as just using Great Northerns The only thing I do differently is use a bone in ham, boil that then dice the ham for the soup. I’ve never used ham hocks.
    Replies 1
  2. Rella K.
    Best bean soup I’ve ever made. Added a small can of tomato sauce to add color. Never made rivels before. Kept them small. Will make this again.
    Reply
  3. keen5
    This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well.
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