bullseye ham & bean soup

Name: Bullseye Ham & Bean Soup
Prep time: 13 h
Cook time: 2 h
Yield: 12
Ingredients: 2- 20 ounce(s) packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight); 4-5 cup(s) ham stock left over from baked ham (stock is best if removed from ham immediately after baking, then cool overnight in fridge. remove fat from top before using); 6 quart(s) water; 1 - left over ham bone with meat attached (1-2 lb); 6 cup(s) cubed ham; 2 medium onions, finely chopped; 8 - carrots, cleaned & sliced; 5 stalk(s) celery, chopped; 2 teaspoon(s) garlic powder; 1 1/2 teaspoon(s) paprika; 3 tablespoon(s) worcestershire sauce; 1 tablespoon(s) chili powder; 4 tablespoon(s) lemon juice; 4 - bay leaves; 2 tablespoon(s) parsley; 3 teaspoon(s) sea salt; 2-14.5 ounce(s) cans garlic/ basil diced tomatoes; 4-5 cup(s) low sodium chicken broth

(2 ratings)

Made this delicious soup for dinner today with the left over Easter ham. Even made a vegetarian version. To do so, I add all ingredients except ham, then remove from pot the amount I'd like for vegetarian and cook seperate. Then add ham to main pot! :)

review

Recipe by

Megan Todd

@Megan213

Warren, OH

Sometimes you just want a comfort food, and ya got all that leftover ham from the holidays! This is a great way to use some of it up. Makes a nice pot o'soup, freeze the leftovers for another time. My father in law loves this soup! He even heats it up and serves it over rice for a different twist. I had no leftovers the last time I made this because he couldn't get enough! I will be making this soup again In a couple weeks, I will post pics then!

(2 ratings)

yield 12 +

prep time 13 Hr

cook time 2 Hr

Ingredients For bullseye ham & bean soup

2- 20 oz

packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight)
4-5 c

ham stock left over from baked ham (stock is best if removed from ham immediately after baking, then cool overnight in fridge. remove fat from top before using)
6 qt

water
1

left over ham bone with meat attached (1-2 lb)
6 c

cubed ham
2 md

onions, finely chopped
8

carrots, cleaned & sliced
5 stalk

celery, chopped
2 tsp

garlic powder
1 1/2 tsp

paprika
3 Tbsp

worcestershire sauce
1 Tbsp

chili powder
4 Tbsp

lemon juice
4

bay leaves
2 Tbsp

parsley
3 tsp

sea salt
2-14.5 oz

cans garlic/ basil diced tomatoes
4-5 c

low sodium chicken broth

How To Make bullseye ham & bean soup

1
Soak beans overnight according to package directions. Rinse well, until water runs clear.

2
In a large stock pot, combine soaked beans, ham bone, & water. Bring to a rolling boil, then reduce heat and simmer about 30 minutes, or until beans are soft
3
Remove ham bone from pot. Remove 1/3 of beans, & puree in blender. Return pureed beans back to pot.
4
Add ham stock, ham, vegetables, seasonings, tomatoes, chicken broth, worcestershire sauce, & lemon juice. Simmer on low heat for 3 hours. Stirring occasionally.
5
Remove bay leaves before serving. Corn bread compliments this soup well! Yummy comfort food!
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bullseye ham & bean soup

Ingredients For bullseye ham & bean soup

How To Make bullseye ham & bean soup

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