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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (352g) Recipe makes 4 servings The following items or measurements are not included below: ham stock |
||
| Calories 401 | ||
| Calories from Fat 105 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 18% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 1164mg | 48% | |
| Potassium 1180mg | 33% | |
| Total Carbohydrate 44.6g | 14% | |
| Dietary Fiber 13.9g | 55% | |
| Sugars 3.9g | ||
| Protein 30.9g | 61% | |
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SERVES 4
Ingredients
- 2 tablespoons vegetable oil
- 1 cup diced or sliced carrot
- 1 cup diced celery
- 1 cup chopped onion
- 2 cups diced ham
- 1/2 teaspoon minced garlic
- 3 1/2 cups ham stock or chicken broth (water can be substituted)
- 2 (15 1/2 ounce) cans great northern beans, not drained
- 3-4 tablespoons tomato sauce
- pepper
Directions
1
Heat vegetable oil in a soup pot.2
Add carrots, celery and onion.3
Sauté for about 4 minutes, just until onion is beginning to soften.4
Add ham, sauté 2 minutes.5
Add garlic, sauté one more minute.6
Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.7
Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.8
Process until smooth.9
Add remaining stock to processor to thin mixture.10
Process to combine.11
Add mixture from processor into ham mixture.12
Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.13
Serve hot!
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Beans
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: Donut Chef
On May 9, 2009
Delicious! Ten stars, if there were such a category. I used chicken broth and a couple of leftover slices of black forest ham. I assumed it would end up like Campbell's bean and bacon soup, but was much better. When I open a can of tomato paste and just need a couple of tablespoons, I freeze the rest in 1 Tb. portions, so I just grabbed some of that out of the freezer instead of opening a can of tomato sauce.
From: Beth F.
On Apr 28, 2009
This was the best ham and bean soup I've ever made. I added some sage because my mom always put sage in hers. I have never put garlic in ham and bean soup before and it made all the difference.
From: Home Cookin 'n Vermont
On Mar 29, 2005
I have loved Campbell's bean and bacon soup since I was a kid... this soup reminds me a lot of the Campbell's version, and now I can enjoy the homecooked version! I love it! I have two comments/adjustments I would do next time I make this recipe (and there will be many more next times): 1) Definitely use more whole beans. I am going to try pureeing 2 cans of beans, and then adding 1 full can of whole beans to the soup. 2) I added 1 cup of milk to the puree mixture instead of the 1/2 cup of ham stock for a creamier version of the soup, and I think it turned out quite well!
From: richabby
On Apr 10, 2005
This was a great easy soup, I ended up using 3 cans of beans, I pureed one whole can of beans with some of the soup mixture after it had cooked for awhile which included some of the ham and vegetables which gives the base a lot more depth of flavors.
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