One Pot Ham and Bean Soup with Potatoes

You stew a ham bone in chicken stock to make this marriage of flavors! You’ll need to make this formula over and over. Gracious ham… ham makes everything delectable! Also, it’s sans gluten and just 130 calories for each serving!!!

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Since it’s made with a ham bone, it needs small flavoring. I use Cannellini beans or white beans yet, you can utilize any bean you like. The ham bone washes, as in splashes, in chicken stock where it discharges its regular pork squeezes and makes for a delightful stock! I mean tasty! As in … lick the bowl sort of tasty!

Ham Potato Bean Soup

3 from 3 votes
Recipe by noplatelikehome Course: Soups, Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total timeminutes

Enjoy this Ham Potato Bean Soup on a chilly fall or winter day. The soup starts with a pound of dried beans. Navy beans are called for in the recipe, but great northern beans or a bean soup mixture are excellent substitutes.

Ingredients

  • 8 cups of chicken or turkey stock

  • 1 leftover ham bone

  • 2 14.5 oz canned Cannellini Great Northern, Pinto or Red Kidney Beans, drained and rinsed

  • 2 cups of diced peeled potatoes or two small-medium potatoes

  • 3 cups of chopped ham

  • 1 1/2 cups of diced celery

  • 1 1/2 cups of diced baby carrots

  • 1 cup of chopped onions or medium onion chopped

  • 1/2 tsp of dried thyme

  • 1 tbs extra virgin olive oil

  • 1/2 tsp of garlic powder

  • black pepper and salt to taste

Directions

  • Place chicken, turkey stock or vegetable stock into a large stock pot with the ham bone and bring to a boil. Your ham bone will probably not be covered by the broth which, is o.k. Cook on medium heat for one hour, covered. Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables. Prep potatoes last because they will brown if they sit out too long.
  • When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper. Cook 15 minutes or so. Add beans and ham and cook another 5 minutes. Salt to taste, if necessary. You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.

Notes

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