Ham and Bean Soup
Servings: 6
Calories: 414cal
Ingredients
Beans:
- 2 cups dried beans any variety
- 8 cups cold water
- ½ teaspoon baking soda
Soup:
- 8 cups fresh water
- 1 pound leftover ham or smoked sausage, ham hocks, whatever you have on hand
- 14.5 oz canned diced tomatoes undrained
- 1 large onion chopped
- 1 tsp salt
- ½ tsp basil
- 1 ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp pepper
Instructions
Soaking the Beans:
- Add the beans to a large stock pot and cover them with the water.2 cups dried beans, 8 cups cold water
- Stir in the baking soda.1/2 teaspoon baking soda
- Soak overnight at room temperature.
Making the soup:
- Completely drain off the soaking water and rinse the beans well.
- Return beans to the pan and add 8 cups fresh water, the ham, canned tomatoes, and chopped onion.1 pound leftover ham, 14.5 oz canned diced tomatoes, 1 large onion, 8 cups fresh water
- Bring to a full boil.
- Turn heat down to medium for a high simmer. Simmer for 2-3 hours, or until beans are tender.
- Add in salt, basil, chili powder, garlic powder, and pepper.1 tsp salt, 1/2 tsp basil, 1 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp pepper
- Simmer for another 30 minutes.
Video
Notes
- This recipe is perfect for leftover ham after Christmas or Easter!
- Be sure to plan a day ahead for this meal as you will need to soak the beans overnight.
- Use a large stockpot when soaking beans. Beans can double or triple in size as they rehydrate.
- You CAN skip the overnight soak and bring the beans and water to a boil on the stove. Turn off the heat and cover the pot. Let it sit for a minimum of one hour. Please note that soaking the beans overnight eliminates some of the sugar molecules that can make beans harder to digest.
Nutrition
Serving: 1portion | Calories: 414cal | Carbohydrates: 43g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1508mg | Potassium: 1225mg | Fiber: 11g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 6mg
