Bean and Leftover Ham Soup

    10 hours 20 minutes

    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.

    169 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (143)


    Delicious recipe, I changed a couple of things. I used pinto beans instead its what I had and I added 1 tsp. brown sugar and 1/8 tsp. cayenne pepper, it was hit in my family. I have made this a couple times already, it remains our favorite ham and bean soup. I did add chicken stock for some of the liquid. So goood!!  -  26 Nov 2007  (Review from Allrecipes USA and Canada)


    Great way to use leftover ham. My only change: substituted 2 cans vegetable broth (low salt)for some of the water and doubled up the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.  -  30 Dec 2006  (Review from Allrecipes USA and Canada)


    I loved this soup. It was SUper easy. I did double the amount of seasoning and added a couple of extra carrots. I also cooked it in the crockpot for about 6 hours. It was perfect for a chilly day and even better the next day.  -  06 Dec 2007  (Review from Allrecipes USA and Canada)