Print: Ham, Bean, and Potato Soup

This home-cooked ham, bean, and potato soup is thick and hearty, making it super-satisfying on a fall or winter day. It's a very basic, traditional soup made with a ham bone and all the trimmings from a whole or pre-sliced baked ham. If you bake your own hams and have been throwing out the bones, you're missing out on something very special!

Prep

23 min

Cook

89 min

Servings

Difficulty

Hard

Ingredients

1 pound dried great northern beans
1 pound cooked ham , diced
1 , 10 ounce
1 , 8 ounce
2 large onions , chopped
4 stalks celery , sliced
1 bouquet garni
1 tablespoon dried parsley
0.25 teaspoons baking soda
salt and ground black pepper to taste
8 cups water , or enough to cover
3 medium potatoes , peeled and cubed
2 medium carrots , sliced

Instructions

1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

Nutrition per serving

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