Vegetable Soup Recipe ⇉ Ham, Bean, and Potato Soup

There's nothing more satisfying than home cookin', and there's nothing more home cookin' than a thick, hearty soup on a fall or winter's day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you're missing out on something very special!

Ingredients

• 1 pound dried great northern beans
• 1 (10 ounce) ham bone
• 1 pound cooked ham, diced
• 1 (8 ounce) can tomato sauce
• 2 large onions, chopped
• 4 stalks celery, sliced
• 1 bouquet garni
• 1 tablespoon dried parsley
• ¼ teaspoon baking soda
• salt and ground black pepper to taste
• water to cover
• 2 medium carrots, sliced
• 3 medium potatoes, peeled and cubed

Cooking Directions

1. Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
3. Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.

Nutrition Facts

• calories425.1
• carbohydrateContent56.5 g
• cholesterolContent31.8 mg
• fatContent11.4 g
• fiberContent15 g
• proteinContent25.6 g
• saturatedFatContent4 g
• sodiumContent956.3 mg
• sugarContent5.7 g