Mom's Ham and Bean Soup recipe

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Ingredients

1 ½ cups dried Great Northern beans
4 meaty ham hocks
5 cups water
1 ½ cups sliced celery
1 cup chopped onion
1 large carrot, chopped
3 cloves garlic, minced
½ teaspoon dried thyme, or more to taste
¼ teaspoon freshly ground black pepper
1 bay leaf

Nutrition Info

396.8 calories
carbohydrate: 25.3 g
cholesterol: 68 mg
fat: 21.5 g
fiber: 7.9 g
protein: 25.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 89.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place Great Northern beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.

  2. Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot, bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.

  3. Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

Recipe Yield

2 quarts

Recipe Note

I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!

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