Best Ever 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!  Oh yes, it’s all about that hambone! 

My husband drools over that ham bone.  He would rather have a big bowl of this delicious soup over a plate full of ham any day.  I can’t say I blame him though, it’s not just delicious – it’s insanely delicious. Give me a dish full of cornbread to go along with it, & I’m in heaven.

Here’s how it goes together. It’s simple & foolproof, I promise!

You’ll need a bag of 16 Bean Soup.  Or 15 bean soup – or 13 bean soup.  I’ve noticed different ones in different stores for some reason – so just grab you a bag of 13-16 bean soup. 😉 Throw away any of the seasoning packets that may come with it – you don’t want that in this divine soup!

Soak the beans for at least 8 hours & up to 24 hours.

After soaking, rinse & drain the beans.

Aren’t they pretty?

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.  Hambones are a beautiful thing, people. 

If you don’t have a hambone, use 4 meaty ham hocks in place of the ham & add in 2 cups of sliced ham. 

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.

Isn’t it gorgeous?  I’m already drooling.

Like I mentioned earlier, this soup freezes beautifully!  I have a family of 5 (although my husband eats like 2 people, but that’s another story), and we usually freeze half for a late date.  Sometimes, I even think the flavor is better the second go round!

Oh yeah.  If you couldn’t tell from the pictures, this is a thick soup – almost like a stew..  If you like a thinner consistency, then by all means – add more water if you feel you need it.  I happen to love mine thick & hearty!

Crockpot users : this can also be made in the crockpot.  You will need a large crockpot though – at least 6 quarts! Put everything in the crockpot & cook on low for 10-12 hours.

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4 from 3 votes

Ham & Bean Soup

Servings 12 servings

Author Mrs Happy Homemaker

Ingredients

• 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
• 6 oz can of tomato paste
• 8 oz can of tomato sauce
• 7 oz 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

Instructions

• 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.

Notes

If you don't have a hambone, use 4 meaty ham hocks in place of the ham & add in 2 cups of sliced ham.

Crockpot users : this can also be made in the crockpot. You will need a large crockpot though - at least 6 quarts! Put everything in the crockpot & cook on low for 10-12 hours.