Robbie's Recipe Collection: Ham and Bean Soup

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Ham and Bean Soup
Slow-cooked savory soup will stick to your ribs!
Packed with vegetables, ham, potatoes, and tender beans.
Tastes great the first time around, or frozen and reheated.

Included in my cookbook! Click here to get your copy!

Submitted By: Mary Kolling (Robbie's mom)
Serves: 16
Prep. Time: 5:30

Make it easy & fast!
Buy the mix!

1 Lb. soup beans - soaked in water overnight
2 Lb. ham hocks
10 cups water
14 oz. can stewed tomatoes - chopped
8 oz. can tomato sauce
6 carrots - chopped
4 med. potatoes - cubed
1 lrg. onion - chopped
3 beef bouillon cubes
2 bay leaves
2 Tbls. parsley flakes
1 Tbls. salt
1 Tbls. minced garlic
1/2 Tbls. black pepper
1/2 tsp. dried thyme

-Combine all ingredients in large pot; simmer over low heat for 4 hours.
-Remove ham hocks from pot. Cut off meat. Return meat to pot. Discard bones and fat.
-Simmer over low heat for 1 hour.
-Remove bay leaves from soup before serving.

Make It A Meal: Serve with Hearty Rye Bread like The Outback's®

2 Visitor Comments About This Recipe

Submit Yours Below!

Extremely flavorful and simple to make! Beans held up to freezing well and tasted just as savory re-heated. Simmering soup for hours makes you feel like such a good cook!
I believe this is the recipe I found on the internet last year. It was so wonderful I meant to put it in my recipe folder. I did not! I am so thankful to find it again! My husband was positive carrots and stewed tomatoes do not belong in bean soup. He could not stop eating!! It has been a family favorite (and our family is big!) for all occasions. Thank you so much!

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