Ruth's White Bean and Ham Soup
"Very close to my mom's ham and bean soup.
*Update 2/5/08* My mom called and said she never used a bay leaf in her soup so if I'm going to keep her name on this recipe I need to remove the bay leaf :-) -- I always listen to my mom (well at least now!)"
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 (15 1/2 ounce) cans great northern beans (rinsed & drained)
- 2 medium carrots, diced
- 1 small onion, chopped
- 2 tablespoons butter
- 2 1⁄4 cups water
- 1 1⁄2 cups cooked ham, cubed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- Mash one can of beans and set aside.
- In a large saucepan, saute the carrots and onions in butter.
- Stir in the water, ham, seasonings and whole and mashed beans and cook over medium heat until heated through.
Questions & Replies
-
Can you put the nutrition label at the end of the recipe, & let people eliminate the explanation to shorten the recipe to save paper. -
Why doesn't your mom use bay leaf? I use bay leaf in most of my soups, bay leaf is very good for you and really adds more flavour. Remove before serving.
Reviews
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Excellent soup! Everyone asked me to make it again. I only made a few minor changes. Instead of dicing the carrots, I ran them through my salad shooter using the wavy cut blade. Then I sauteed them and the onion in a little bit of olive oil. Afterward, I placed all the ingredients in my crock-pot and placed it in the refrigerator overnight. On Sunday morning, I set the crock-pot on low, so we came home to a lovely lunch of hot soup and Recipe #79800. This was a tasty way to use up the leftover ham from New Year's, but I'm sure it will be just as good when I use a ham steak in it. We all liked how the broth was nice and thick because of the mashed beans. Next time I'll probably add one more can of beans just to stretch the soup a bit more. Thanks for posting, Melissa! UPDATE: if you are in a hurry, canned carrots work beautifully too! -
Made as written, good soup. Next time I'll add a couple garlic cloves and maybe some thyme or rosemary.
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Great soup. I made very few changes. I sauteed the veggies in olive oil instead of butter. I put in 3 fresh garlic cloves in at the end of the sauteing. I used fat free low sodium chicken broth instead of the water. After all was cooking and before I put in the ham, I used an immersion blender to blend some of the beans instead of mashing them. The I let it simmer for an hour. YUMMM -
This a very good recipe but I use chicken stock instead of water. The chicken stock makes a more rich and robust soup and all the flavors of the soup comes together better than with the water.
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We make this, but add a cup of frozen whole kernel corn, a quarter cup of diced bacon, about half the water, and a can of cream of chicken soup.
see 10 more reviews
Tweaks
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instead of ham i diced leftover turkey,celery, and bacon and chicken stock instead of water.
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Wow, this is delicious! I don't know if I'll ever go back to dry beans again! Love how mashing one can gives the soup a thick texture. I did used chicken broth instead of water. Next time, I'm doubling the recipe! -
Great soup. I made very few changes. I sauteed the veggies in olive oil instead of butter. I put in 3 fresh garlic cloves in at the end of the sauteing. I used fat free low sodium chicken broth instead of the water. After all was cooking and before I put in the ham, I used an immersion blender to blend some of the beans instead of mashing them. The I let it simmer for an hour. YUMMM
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Oh I love bean soup! I never make it because of the need to soak the beans etc., now I don't have to! :) Yippee! I made as directed except to use chicken broth instead of water, and didn't add the salt. I'll be making this again often! Thank you Mama Ruth and Melly! Delicious! Made for KK Fall Cookathon
RECIPE SUBMITTED BY
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