Ham and Bean Soup Recipe

Mom’s Ham and Bean Soup Recipe

Every family get together we had, you could count on at least one big pot of Ham and Bean Soup. And in the winter time, what warming comfort from a nice big bowl.

It does not matter if you take your soup plain or with crackers or sprinkled with shredded cheese, It’s all good.

I do not always have ham hocks on hand, so I sometimes use plain cooked ham and add a 1/2 tsp liquid smoke flavoring. Oh man, my mouth is watering now.

Beans nearing the end of their soak.

Beans nearing the end of their soak.

Beans Soup coming to a boil

Beans Soup coming to a boil

 

Bean Soup after it's been attacked.

Bean Soup after it’s been attacked.

 

Ham and Bean Soup Recipe
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Rate this recipe!
Growing up we had ham and bean soup. Mom made the best and planned on leftovers. The soup is always better the next day. Enjoy
Servings Prep Time
8 cups 15 minutes
Servings Prep Time
8 cups 15 minutes
Ham and Bean Soup Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You: 5
Rate this recipe!
Growing up we had ham and bean soup. Mom made the best and planned on leftovers. The soup is always better the next day. Enjoy
Servings Prep Time
8 cups 15 minutes
Servings Prep Time
8 cups 15 minutes
Ingredients
To Hydrate Beans
  • 1 pound dried beans Navy, canolli, lima or any mix of beans
  • 3 quarts cold water more if needed to cover beans by 2 inches
For the Soup
Servings: cups
Units:
Instructions
Rehydrate Beans
  1. Pour the beans out on a tray, look over and remove broken beans and stones.
  2. Rinse beans then place in a 4 quart dutch over or soup pot. Add cold water until the water level is 2 to 3 inches above the beans.
  3. Allow beans to rehydrate by: (1) Overnight method - cover pot and allow to sit overnight or 8 hours minimum or (2) Place pot on stove, bring to a boil. Allow beans to boil for 5 minutes, turn off the heat and cover for 1 hour (60 minutes)
  4. Drain beans.
Making the Soup
  1. To the drained beans, Add the ham hocks and 1 bottle of bean and 3 quarts of cold water. Place on stove and bring to a boil Continue cooking, stirring ever 15 minutes or so, until the beans and ham hocks are tender, about 1-1/2 hour.
  2. Remove the ham hocks. Take the meat off the ham hocks, discarding the skin, fat and bones. Return the meat to the beans.
  3. Add all the remaining ingredients to the pot, stir and return to a boil. Allow to simmer for 30-60 minutes until the beans are soft. Taste and adjust salt and pepper as needed.
  4. Optional - use a potato masher to mash up to half the beans for a creamer soup. Serve,
Recipe Notes

Optional - some people like to add a can of 1 pound can of whole tomatoes (crushing the tomatoes before adding) and juice the last 15 minutes of cooking.
Optional - I sometimes add a diced up potato or two.

Serve with crackers.

I sometimes add some shredded cheese in with the soup when serving and let it melt.  Oh that is yummy!

My source for Pennsylvania Pork Twang is WebstaurantStore.com

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