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Ham and Bean Soup

0:20 prep
1:00 total


prep 0:20       total 1:00




236.59 ml. sliced green onion
236.59 ml. diced celery
1 clove garlic, minced
2.46 ml. dried thyme leaves
946.35 ml. low-sodium chicken broth
709.76 ml. water
1 can (15) OR
navy beans
56.7 g. uncooked elbow macaroni
0.23 kg. lean ham, diced
0.64 ml. freshly ground pepper
59.15 ml. chopped fresh parsley
2 to 3 drops hot red pepper sauce


In a large saucepan sprayed with nonstick spray, stir-fry green onion, celery, garlic and thyme over medium-high heat for 2-3 minutes, until tender. Add broth and water. Bring to a boil. Meanwhile, puree half the beans at a time in a blender or food processor. Add macaroni, ham, pepper, parsley, hot pepper sauce and beans to boiling soup stock. Simmer, covered, for 30 minutes.

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2 Recipe Reviews


Hurriedmom reviewed Ham and Bean Soup on November 29, 2001

Great stuff, Alvin! Used up the last of the holiday ham on this and even my picky 6 year old gobbled it up and asked for seconds!


cohan41 reviewed Ham and Bean Soup on July 14, 2005

Thought this was day..made it in the crockpot...used a ham hock rather than ham, added a diced carrot and served with corn muffins. A winner in my book!