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country ham & bean soup with smoked sausage

(4 ratings)
souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

This thick and chunky soup is my family's favorite Fall "comfort food" soup. I buy the smoked ham and smoked sausage at our local Farmer's Market. The smoked sausage gives this hearty soup a wonderful smokey flavor. I especially like this soup when I use the broth and leftover ham from the Christmas ham that my Father-in-law makes. He always buys a double-smoked ham at a local butcher. At the end of our Holiday meal, I'm ready with a freezer container to collect all of that wonderful broth to freeze so I can make this soup on a cold, winter day!

(4 ratings)
yield 8 -10
prep time 8 Hr
cook time 2 Hr
method Stove Top

Ingredients For country ham & bean soup with smoked sausage

  • 1
    20 ounce bag dried mixed beans (i use 15 bean soup with seasoning packet)
  • 2 qt
    water
  • 4-6
    envelopes ham flavoring (from a 1.41 ounce box)
  • 1 c
    diced onion
  • 2/3 c
    peeled and diced carrots
  • 1 c
    peeled and diced potatoes
  • 2 c
    leftover ham, cubed
  • 1 lb
    smoked sausage, cut into thin slices
  • 2
    bayleaves, broken in half
  • 1
    32 ounce container chicken broth
  • 1/2 c
    quick cooking barley

How To Make country ham & bean soup with smoked sausage

  • 1
    Place dried beans in a LARGE pot and pick through to check for stones. Rinse beans, drain and add water to cover by at least 2 inches. Soak at least 8 hours or overnight.
  • 2
    After soaking, drain beans, rinse, drain again and add 2 quarts water**, flavoring packet (that comes with beans) and 2 envelopes of ham flavoring. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally. (Note: you may have to add more water during this step to make sure beans are covered with liquid.) ** OR, INSTEAD OF PLAIN WATER, PLACE A HAM BONE IN A LARGE DUTCH OVEN AND ADD WATER TO COVER HALF OF BONE. ADD 2 BAY LEAVES AND A SLICED ONION TO THE POT. BRING TO A BOIL, REDUCE HEAT. COVER AND SIMMER FOR 1 TO 2 HOURS. REMOVE BONE AND STRAIN BROTH. USE THIS BROTH INSTEAD OF PLAIN WATER. Take any meat off of the bone and add to soup with the rest of the meat as mentioned in Step 3.
  • 3
    After simmering for 1 hour, add onion, carrot, potato, ham, sausage, bay leaves and 2 more envelopes ham flavoring to pot. Simmer an additional 45 minutes to 1 hour, stirring often, until beans are soft and begin to break apart.
  • 4
    Add chicken broth (enough to make desired consistency) and quick cooking barley (and more ham flavoring if needed). Simmer for 10-15 minutes or until barley is cooked.
  • 5
    Serve with salad and crusty bread.
  • 6
    FREEZES WELL!!
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