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Ham and Bean Soup

Emily shares (probably much to her fiancé's dismay), "This is a wonderfully filling and warming soup. My fiancé gets so excited when I make this that he sings a little song that he made up." To read about Emily, turn to page 48.

  • 1 1-lb. bag 15 bean blend for soup
  • 1 large red onion, chopped
  • 3 garlic cloves, minced (or 3/4 tsp. PENZEYS MINCED GARLIC)
  • 1-2 15-oz. cans chopped tomatoes with green chilies (you can use regular chopped tomatoes)
  • 2 stalks celery, chopped
  • 3 Cups baby carrots
  • 2 Cups chopped ham or a 1 lb. ham hock with hambones
  • 1 tsp. THYME
  • 1/2 tsp. DILL WEED
  • 2 TB. olive oil
  • 5 Cups chicken stock (or 5 Cups water mixed with 21/2 tsp. CHICKEN or HAM SOUP BASE)
  • 1 Cup water

If using a slow cooker, simply rinse the beans and combine all of the ingredients in the cooker; no need to soak the beans first. Cook on low for 8 hours. For regular soup pot cooking, soak the beans overnight or for at least 4 hours covered in water. Drain well and then combine all of ingredients in a pot and cook over low heat for 2-3 hours. If you use a ham hock and bones, remove the bones, chop the meat and add it back into the pot close to the end of cooking. Serve. Sing.

Prep. time: 10 minutes plus possible bean soaking time
Cooking time: 8 hours slow cooking or 2-3 hours stove-top cooking
Serves: 18-21

Nutritional Information:
Servings 18; Serving Size 1 cup (240g); Calories 180; Calories from fat 40; Total fat 4.5g; Cholesterol 15mg; Sodium 260mg; Carbohydrate 23g; Dietary Fiber 3g; Sugars 4g; Protein 12g.

Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Penzeys Minced Garlic .4oz 1/4 cup jar
Chicken Soup Base and Seasoning 8 oz. jar
Ham Soup Base and Seasoning 8 oz. jar
Thyme French .8 oz. 1/2 cup jar
Dill Weed .7 oz. 1/2 cup jar

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