After Easter dinner has commenced and you’re left with that large ham bone, this is the perfect way to use it up. My grandma and grandpa never let anything go to waste so they were sure to make ham and bean soup a few days after our celebration. I would always try to sneak over there if I could to check and see how things were going…in the soup department. I could always tell based on the smell that would hit me as soon as I walked through the door. So warm and comforting…and scrumptious! Check out what they are saying about this recipe over at Spend With Pennies:
“LOVE this recipe and it looks so warm and comforting!”
This is the perfect soup to put in the crock pot in the morning before work. You are welcomed home with the warming aroma of this tasty dish.
Ingredients
1 pkg Hurst’s HamBeens 15 Bean Soup
8 cups Swanson low sodium chicken broth (can sub water, beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion, diced
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 15oz can Hunt’s diced tomatoes
1 lemon, juiced
Optional: Frank’s Red Hot sauce or crushed red pepper to taste
Instructions
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the hambone (if used) and chop any meat left on the bone and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
Cook for additional 30 minutes.
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Quick Tip: Try with cooked crumbled breakfast sausage.
Thanks again to Spend With Pennies for this classic recipe.
This the basic Hambeens recipe on the back of the bag and it’s good. I use either Ham of kielbasi, however, instead of the diced tomatoes I substitute Rotel diced tomatoes & chilies for an added hick
that soup has no tomatoes. i hate recipes where they take a picture off the internet, and pair it with an unrelated recipe!
the picture is a stolen picture off the internet, and the actual recipe to these lovely beans are on Pinterest!
https://www.pinterest.com/pin/452682200017871023/
Hi, Kamiko! So, to correct your assumption about us “stealing” pics off the internet….not true. We do not steal. Our mama’s taught us better than that. Whatever pics that we do not take ourselves we either purchase or obtain written permission from the original photographer to use. Have a nonjudgemental day! 🙂
I see tomato pieces in the picture
It might be carrots or hot sauce
Thank you for your information! You saved the day here!
This looks great,I will give it a try
Thanks
Even better than a ham bone is a large smoked pork hock to make the stock.
I found your question in the beginning of your story to be amusing. I think at night most people are sleeping. So, time really, in that aspect, has nothing to do with it. And I too, have never heard of putting chili powder and tomatoes and all that other stuff in ham and bean soup. What part of the country are you folks from?
Oh yes!!! Double-smoked from The Butcher Shop. Now that is a good old Pennsylvania Dutch ham and bean soup!
They already said that if you read the recipe correctly it did say that!! Yes it does show small pieces of Diced tomatoes! Honestly always someone out there to take the JOY OUT OF LIFE!! OR A GREAT RECIPE. THANK YOU FOR THIS.CHEERS ALL!!
I NEVER used diced tomato’s in any recipe that calls for them. I ALWAYS automnatically substitute them for Rotel’s diced tomato’s and green chili’s. Imparts a very nice and unique flavor and a little “ZAP” on the taste buds.
Can’t wait to try it
what is in the packet for the spices
I don’t recall Grandma ever using a “Ham Flavor packet.” Apparently, that’s the secret ingredient unless the author would like to share what’s in the “Ham Flavor packet.”
Try this with diced or rushed tomatoes, liquid strained out and reserved, and red bell peppers chopped to preferred size (the smaller the pieces, the more open sides of the pepper exposed to leach flavor into the soup). If additional liquid is needed, use the reserved canned tomato water.
I’ve had loads of bean soup. Never once did anyone add tomatoes, hot sauce, chili powder, chilies ect. Although I did see carrots and diced potatoes… But to each their own.
Ham can be salty—We put potato’s and carrots in our soup.
Cut remaining ham off the bone. Place the bone in the pot cover with water. Add beans one medium chopped onion,parsley flakes and a can of Campbell’s tomato soup. Cook until beans are tender add diced potatoes and cook until tender. In a separate pot I make homemade dumplings and then add to soup. Yum enjoy!
I’ve tried this. I decided I like bean soup and I like tomatoes, but I don’t like bean soup with tomatoes in it…:)
My mom’s recipe. Is Navy beans, celery, onion, ham bone, salt (go light) and pepper.
Did anyone ever say what the ham flavor packet is? Maybe it is in the pack of soup beans?
Never had bean soup with tomatoes. Doesn’t appeal at all. However, in my soup I use onion, celery, carrots all chopped small. crushed garlic, salt and pepper and if I don’t have a ham bone, I use a ham shank because it has more meat than a ham hock. I bring beans to a boil, remove from heat and let soak for hour, Drain and add water and seasonings and cook for about 3- 31/2 hrs. Oh yes, I always add just about a t. of baking soda to the soak water. Cuts down on gas. lol
As to the question of “TIME” to make bean soup, we STILL have the Slow Cookers aka Crockpots so use them…HOP TO IT!!
Ham shanks make the BEST bean soup, with just a very small amount of diced onion and celery in the broth. Made with MIchigan beans, the small white type for soup. The beans need to be washed and rinsed till the water is no longer dirty………… Then the beans are soaked overnight in water, the shanks are sawed in half by your butcher and cooked till done, this is your delicious broth, the beans are par boiled till nearly done, (be sure to skim the foam off that forms when the beans start boiling at this time), then you rinse the beans AGAIN and add them to your broth and finish cooking them, you’ll never eat any other bean soup again. Season the beans a bit while they are cooking, but remember the ham shanks are salty too.