xCraftyChickx’s Bean with Ham Soup

We don’t have it often, but my family and I enjoy homemade bean soup. In this recipe I used leftover ham from Christmas dinner that was heated in a crockpot in water and apple cider. (Ham was fully cooked; reheated in 6 quart crockpot/slow cooker with half pot of water and about a cup or so of apple cider).

Dawn’s Homemade Bean with Ham Soup
16 servings  235 calories each

xCraftyChickx's Bean with Ham Soup

xCraftyChickx’s Bean with Ham Soup

1 (2 lb. bag) dried northern beans
leftover ham (estimated 2 lbs of meat), with bone(s) AND juice it was cooked in
5 med (or 3 large or 1 XTRA large carrot), diced8 small russet potatoes (3″ potatoes), diced small
1 large onion, chopped
12+/- cups water
sea salt & pepper to taste (ham will give salty flavor too so don’t use a lot)

Soak beans as directed (fast soak or overnight).

Rinse beans.

Add beans to large stockpot (6 qt).
Add juice from ham and add water up to 2/3 full; add ham bone(s). Add salt and pepper.Cook on HIGH heat to boiling; boil for 30-45 minutes then add potatoes & carrots. Add water until it’s about¬†1 1/2″ from top of stock pot (it will cook down).
Reduce heat to med-high (cook between a simmer and rolling boil).
Add onions and cook for 45 minutes or until beans are soft.
Add ham during the last 15 or 20 minutes of cooking.

“Taste of the Orient” Soup

A lot of my recipes are made as I go. I don’t usually measure things out when I cook–so measurements are guess-timated. I go by flavor & texture. I only measure when I bake. So my advice to you is go with your taste buds. If you like Chinese cashew chicken/pork/beef, you’ll like this.


6 cups water
2 beef bouillon cubes
2 chicken bouillon cubes
1 1/2 tsp Toasted Sesame Seed Oil
3 stalks celery, sliced (if large, slice lengthwise & chop)
1/2 cup crunchy peanut butter (you may use creamy–it’s just to add flavor)
3 dashes low sodium soy sauce
1/2 cup mild chunky salsa
Leftover “Spicy Curry Rice” (recipe here)
1/2 to 2/3 cup long grain white rice, uncooked (depends how much rice you want in your soup)
1/2 tsp poultry seasoning
fresh ground black pepper, to taste

In a 2-qt saucepan (med-high heat) bring water, bouillon, oil, & celery to boil; reduce to medium heat.
Add celery & peanut butter stirring to blend & melt peanut butter.
Add soy sauce & salsa.
Add leftover curry rice & uncooked rice and bring soup back to a boil to cook rice & celery.
Stir in poultry seasoning & black pepper.