This Ham and Bean Soup Recipe is perfect for lunch or dinner. It's a hearty protein-packed soup that will keep you satisfied long after a meal.
Prep Time 8hrs15mins
Cook Time 3hrs30mins
Total Time 11hrs45mins
Author Hostess At Heart
Bob’s Red Mill® 13 Bean Soup MixBob’s Red Mill®
1ham hock plus additional ham for cubingoptional
Salt and pepper
Rinse the bean mix. Put the bean mix in a large bowl and cover with water. Soak 8 hours or overnight. Drain and rinse again in the morning. Put the bean mix in a large stock pot or dutch oven. Add a ham hock (bone) and cover with water. Bring to a boil and then reduce to simmer for approximately 3 to 3-1/2 hours until beans are soft. Add cubed ham (if using) onion, celery, and carrots. Salt and pepper to taste. Continue cooking for at least 30 minutes.
Remove ham hock and add any meat back to the soup.
Serve with a hearty bread or crackers.
Prep time includes 8 hours of soak time. You can use canned beans in lieu of dried beans. Add them when onion, celery, and carrots are added.Also, soup can be made in the crockpot (slow cooker). Add all of the ingredients except the cubed ham. Allow to cook on high 4 hours or low for 8 hours. Add the cubed ham and serve when hot.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.