Ham and Bean Stew

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My grandma makes this soup after a big family dinner when a ham has been served. She makes it with the ham bone and a bag of mixed dried beans. I have adapted the recipe so that it can be made in under an hour, in time for dinner. If your ham is salty, be sure to use unsalted broth and taste the soup before seasoning with more salt. This soup is great when served with Country Cornbread.

Serves 4


  • 1 Tbsp olive oil
  • 1 lb ham, diced in ½ inch cubes (ask your deli for ham that is not too salty or too sweet and have them slice it in ½ inch slices so you can dice it easily)
  • ½ white or yellow onion, diced
  • 4 garlic cloves, minced
  • 2 large carrot, sliced into coins
  • 4 stalks celery, chopped
  • 1 green pepper, diced
  • 3 cans beans (pinto, cannellini or great northern, and black), thoroughly rinsed
  • 2 cans diced tomatoes
  • 2-3 cups ham or chicken broth
  • Season To Taste with salt, pepper, dried thyme, oregano, cumin, coriander


  1. Sauté ham in a large soup pot until it starts to turn golden brown. Add onion and garlic, and sauté until the onion is translucent. Add the carrots, celery, and pepper, and sauté until the carrots are beginning to soften.
  2. Add the cans of tomatoes with the liquid and bring to a simmer. Add the drained and rinsed cans of beans. Add the ham or chicken broth until the soup is at the right consistency. Season with salt and pepper, dried herbs, and spices and bring to a simmer

2 Responses

  1. Rachel says:

    Deep thought! Thanks for conunibttirg.

  2. Ellie says:

    Your website has to be the elotnrecic Swiss army knife for this topic.

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