Ham-and-Bean Soup

3.40 avg. rating (70% score) - 5 votes

Ham-and-Bean Soup

Yield: Makes 6 servings.


  • 1 pound dry, small white beans
  • 1-1/2 pounds ham hock
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 cups peeled, diced potatoes
  • 1 cup chopped carrots
  • salt and pepper, to taste


Soak beans overnight; drain. Add 10 cups fresh water, ham hock, onion, and garlic. Cover and simmer 1-1/2 hours. Add vegetables and simmer for another hour. Remove ham hock, cool, and cut any remaining meat from bone, returning the meat to the soup. Season to taste. Leftovers freeze well.
  • It was ok as written but it needed a little more something so I added a jar of my home canned stewed tomatoes and a little bit of hot sauce. Really much better.


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