Ham and Bean Soup

    2 hours 20 mins

    Best use I have ever found for left over ham! Be sure to save the ham's juices and chill them so you can remove the fat, leaving behind the delicious juices to flavour the soup stock.

    166 people made this

    Serves: 6 

    • 1,500g packet dried haricot beans, soaked overnight
    • 3.1/2Litre (14 cups) water
    • 1 leftover smoked ham bone with meat attached
    • 1 onion, finely diced
    • 2 carrots, sliced
    • 2 stalks celery, diced
    • 1 clove garlic, crushed
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon paprika

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large stockpot, add water, ham bone and pre-soaked beans. Bring to the boil, reduce heat, and simmer until beans are close to soft.
    2. Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with potato masher or puree in a food processor.
    3. Return ham and beans to the pot and add onion, carrots, celery, garlic, pepper and paprika. If you are using the juices from a previously cooked ham, add now. Simmer until vegetables are tender, and serve.

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    Reviews in English (134)


    Delicious recipe, I changed a couple of things. I used pinto beans instead its what I had and I added 1 tsp. brown sugar and 1/8 tsp. cayenne pepper, it was hit in my family. I have made this a couple times already, it remains our favorite ham and bean soup. I did add chicken stock for some of the liquid. So goood!!  -  26 Nov 2007  (Review from Allrecipes US | Canada)


    Great way to use leftover ham. My only change: substituted 2 cans vegetable broth (low salt)for some of the water and doubled up the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.  -  30 Dec 2006  (Review from Allrecipes US | Canada)


    I loved this soup. It was SUper easy. I did double the amount of seasoning and added a couple of extra carrots. I also cooked it in the crockpot for about 6 hours. It was perfect for a chilly day and even better the next day.  -  06 Dec 2007  (Review from Allrecipes US | Canada)