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Ham and Bean Soup

 This is an easy soup to make and is hearty enough to be a main dish. Serve this bean soup on freshly baked cornbread or crispy rolls.


  • 1 meaty ham bone
  • 3 cups of water
  • 3 cups chicken broth
  • 2 garlic cloves crushed and minced
  • 1 cup of chopped onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1/2 cup diced fennel optional
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons fresh or dried parsley
  • 2 teaspoons Creole seasoning or seasoned salt mix
  • pinch of thyme
  • 1 cup of corn kernels
  • 1 cup frozen chopped spinach or mustard veggies
  • 2 cans 15 ounces each exceptional Northern or military beans, tired and rinsed
  • 2 cans 14.5 ounces each diced tomatoes
  • 1 cup diced ham optional

Steps to do it

combine ham bone, water, and bird broth in a big saucepan. upload the garlic, onion, carrots, celery, fennel, pepper, parsley, Creole seasoning, and thyme. permit boil. reduce warmth, cowl, and simmer for 1 to 1 half hours.

add the corn, spinach or mustard greens, beans, and tomatoes.

Remove the ham bone and cut the meat off the bone and dice. Skim the fat from the top of the soup and add the ham, along with extra ham if using.

taste and upload salt and pepper, to flavor.

cook over low warmness for approximately 30 more minutes.