New Potatoes, Green Beans and Ham

"This recipe was given to me by my Mother-in-law who raised 9 children and taught school for 40 years and didn't have much time to cook. It remains a family favorite with my children. Last night I had no broth, so I mixed Lipton's Garlic and Herb soup (1 packet) and 4 cups of water and it was wonderful, really added richness to the broth."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by PalatablePastime photo by PalatablePastime
Ready In:
8hrs 15mins




  • I cook this in a crockpot all day, but may be cooked in a dutch oven on the stove, also.
  • Add all the ingredients and cover, cook on low for 8 to 10 hours.
  • If cooking on the stove you may need more broth, but the crockpot makes broth as it cooks, so you shouldn't need any more.
  • Use your own judgement on the amount of broth.
  • Serve with fresh, sliced tomatoes and corn bread for a great Southern meal.

Questions & Replies

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  1. Midge G.
    how do you keep your ham from drying out while cooking
  2. amylynnzimmy
    How much chicken broth do I use?


  1. Lookin Good Cook
    This was delicious the first day and as leftovers the next! Served with sliced garden tomatoes. Layered in the crockpot potatoes cut into two-inch cubes, snapped green beans, cut up sweet onion, package of ham cubes drained. Poured one box of low sodium chicken both over top and let it cook for 6 hours on high. Heaven!
  2. J-Lynn
    Delicious. 8 hours was too long though; my frozen beans turned very mushy. I used a smoked ham hock and it flavored everything very nicely. Next time I'll stick with one can of broth- even that will be more than enough I think.
  3. Merlot
    Wonderful and so easy! I made this in the crockpot and the house smelled so good. I followed your instructions using the chicken broth and it was so good. The next time I make it (and there WILL be a next time) I will try your suggestion using the Lipton's soup mix. However, the recipe as it stands is WONDERFUL the way it is. Carole, thank you so much for sharing a great recipe.
  4. Jim N.
    I have used this recipe for years except in place of ham I used smoked sausage. Also, in place of broth you can use water. I also found that slow cooking on the stove top only takes about 2.5 hours. Regardless, this recipe or variation thereof is excellent for any day of the week.
  5. CalGal
    Wow! What a memory! My mama used to make this for the family when we were kids. Of course, it was with fresh Kentucky Wonder green beans (my mom's favorite) and smoky ham hocks. No one used canned or frozen ANYTHING back then. She simmered the ham hocks till they fell off the bone, then added everything else to the pot. The delicious broth from the ham hocks flavored everything far better than any canned stock ever could. It made the whole house smell wonderful. Um um um! This is an old Southern Sunday Supper staple that I haven't tasted in years. I never could seem to make it as good as my mama's. Maybe I'll give it another try. Thanks so much for the beautiful memory.


  1. Stephy P.
    i plan on making this tomorrow, but with a few tweaks for our tastes, using pork instead of ham, baby potatoes, a packet of dry ranch mix and a little butter, great base recipe to play around with :)
  2. Jim N.
    smoked sausage in place of ham
  3. ozz54
    The only tweak was I added a few tsp. of Lawry's seasoning salt. (low sodium)



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