Ham and Bean Soup

    2 hours 20 min

    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.

    176 people made this

    Serves: 6 

    • 1 (500g) pack dried haricot beans, soaked overnight
    • 3.5L (6 3/8 pints) water
    • 1 leftover ham bone with meat attached
    • 1 onion, finely diced
    • 2 carrots, sliced
    • 2 stalks celery, diced
    • 1 clove garlic, minced
    • 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 beans and mash with potato masher or food processor.
    3. Return ham and beans back to 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 (141)


    Altered ingredient amounts. Great way to use leftover ham. I doubled the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.  -  24 Jul 2008


    Absolutely the best tasting soup. We couldn't stop eating it.  -  24 Jul 2008


    Made this soup yesterday, and it tasted incredible. I did not find it in the least bland..I simply shook in a prodigious amount of the spices called for, plus a pinch of salt. A delicious soup.  -  24 Jul 2008