Ham, Bean and Rice Soup

    1 hour 50 minutes

    This ham, bean and rice soup is my favourite and it is a hearty dinner soup. Sprinkle bowls of soup with Parmesan cheese and serve hot. Serve extra cheese at the table. Offer crusty bread with the soup. You may substitute macaroni for the rice.

    30 people made this

    Serves: 10 

    • 5 tablespoons olive oil
    • 125g bacon, diced
    • 3/4 cup diced cooked ham
    • 3 large stalks celery, thinly sliced, leaves reserved and diced
    • 1 onion, finely diced
    • 3 carrots, finely diced
    • 2 cloves garlic, crushed
    • 875g tinned whole peeled tomatoes, diced
    • 1 litre chicken stock
    • 2/3 cup (90g) brown rice
    • 1 pinch salt and pepper, to taste
    • 1 (410g) tin borlotti beans, drained (or butter bean)
    • 1 (410g) tin white beans, drained (or harricot bean)
    • 1/4 cup diced fresh parsley

    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour  ›  Ready in:1hour50min 

    1. In a large pot over medium heat cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot then cook until vegetables are tender; 5 minutes. Stir in garlic and cook 1 minute more.
    2. Stir in tomatoes, stock, rice, salt and pepper. Bring to a boil then reduce heat, cover and simmer 20 minutes or until vegetables are soft and rice is nearly tender.
    3. Stir in the beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

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    Reviews in English (23)


    very easy to make, tasted sensational. next time i will add a bit of fresh chilli.  -  13 Jun 2010


    This is a really good soup and it even got better the longer that it sat. I used diced prosciutto and Great Northern beans because I had no idea what cranberry beans were. Also used instant brown rice (preparing according to the box directions) and it turned out great. Went well with a Berenger Zinfindal.  -  07 Oct 2004  (Review from Allrecipes USA and Canada)


    Wow, this was great! I followed the recipe with two changes. I 1 cup of instant brown rice, adding it for the second 10 minutes of the 20 minute simmer, and I added some old bay seasoning to add a little more depth of flavor, even celery salt instead of plain salt will add a little more flavor. We love this and I will definitely make it again!  -  12 Jan 2008  (Review from Allrecipes USA and Canada)