Contest-Winning Ham and Bean Soup
I learned to make this soup when we lived in Pennsylvania near several Amish families. It’s a great way to use up ham and mashed potatoes. It freezes well, too. —Amanda Reed, Milford, Delaware
Ingredients
- 1 pound dried navy beans
- 2 medium onions, chopped
- 2 teaspoons canola oil
- 2 celery ribs, chopped
- 10 cups water
- 4 cups cubed fully cooked ham
- 1 cup mashed potatoes (without added milk and butter)
- 1/2 cup shredded carrot
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 bay leaves
- 1 meaty ham bone or 2 smoked ham hocks
- 1/4 cup minced fresh parsley
Reviews
I appreciated finding this good recipe. Note that if putting the soup in the refrigerator the potatoes tend to come to the top. It is not fat to be skimmed off but needs to be stirred in.
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This was good but I wouldn't use two Bay leaves. I think it overpowered the other flavors in the soup.
I love making and trying different soups. Overall I wasn't impressed with the end result and won't be making it again.
After eating Ham and Bean Soup for 66 years and from not only my own kitchen, but a multitude of others, including my Grandmothers, which was wonderful as was my Mothers. But this recipe has beat all the others hands down..I've never eaten a bean and ham soup this good ever..... I'm going to keep the recipe forever. It's spectacular.
This was okay but not great. I can only describe the flavor as too "hammy". It seemed kind of greasy even though I trimmed the fat off the bone. I did notice that the leftovers (2 days later) were much improved.
So very good! Everyone enjoyed this hearty soup! Especially the next day.
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Excellent soup!!! I used 3/4 cup instant potatoes as suggested below and cut the pepper to 1/4 tsp. Very easy to make - I'll be making this again!!!