December 7, 2011

Ham & Bean Soup

Whenever I get a bone-in ham, it's not the meal made of the slices of ham that excites me - it's that ham bone!  Seriously.  And, I'm not the only one either. My husband drools over that ham bone.  He knows that my Ham & Bean Soup is on it's way.

So, don't throw away that ham bone from your Holiday ham.  Turn that sucker into a killer soup.

Ham & Bean Soup

  • a ham bone, with any leftover meat left on it (ham hock is not the same)
  • 6 cups water
  • 1 package of 16 bean soup (spice mix discarded)
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped bell pepper (I mix bell pepper and banana peppers when I have banana peppers on hand)
  • 6oz can of tomato paste
  • 8oz can of tomato sauce
  • 7oz or 8oz can of diced green chiles, undrained (size depending on which you can find in your area)
  • 2 bay leaves
  • 1 heaping tablespoon Italian seasoning
  • 1 heaping tablespoon garlic powder
  • salt & pepper to taste


Soak the beans for at least 8 hours & up to 24 hours.  After they have soaked, drain them & give them a good rinse.

In a large stockpot, saute the onions & peppers until tender.  Add in the 6 cups of water, the ham bone, & the beans to a boil.  Boil for 5 minutes, and then reduce the heat to low.  

Stir in the tomato sauce, tomato paste, green chiles, & spices (including the bay leaves).  Let the soup simmer for at least 4 hours, uncovered, stirring occasionally.  If there is any meat left on the ham bone after it's done simmering - gently pull it off with a wooden spoon before removing the ham bone & the bay leaves.

Note:  This is a thick soup.  If you like a thinner consistency, then by all means - add more water if you feel you need it.  This also freezes beautifully.


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