Bean and Leftover Ham Soup

    Bean and Leftover Ham Soup


    164 people made this

    Leftover ham is never wasted in this hearty bean and ham soup. Made with dried haricot beans, fresh carrots and diced celery. Enjoy with buttered crusty bread.

    Serves: 6 

    • 500g dried haricot beans, soaked overnight
    • 4 litres water
    • 1 leftover ham bone with meat attached
    • 1 onion, finely diced
    • 2 carrots, sliced
    • 2 stalks celery, diced
    • 1 clove garlic, crushed
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon paprika

    Preparation:20min  ›  Cook:2hours  ›  Extra time:8hours soaking  ›  Ready in:10hours20min 

    1. In a large stockpot, add water, ham bone and pre-soaked beans. Bring to the boil, reduce heat then simmer until beans are close to soft.
    2. Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with potato masher or puree in a food processor.
    3. Return ham and beans to the stockpot then 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 then serve.

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