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Easy-to-make, hearty soup packed with smoked ham and 6 kinds of beans. One of my favorite cold weather comfort foods.

Creamy Smoked Ham and Bean Soup

Rachel Riesgraf
Easy-to-make, hearty soup packed with smoked ham and 6 kinds of beans. One of my favorite cold weather comfort foods.
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner
Servings 6 servings

Ingredients
  

  • 2-3 lb smoked bone-in ham
  • 2 cups water
  • 4 tablespoons butter
  • 1 large yellow onion diced
  • 3 celery sticks thinly sliced
  • 15 baby carrots thinly sliced
  • 2 garlic cloves pressed
  • 1 ½ tablespoons flour
  • Chicken stock up to 6 cups
  • 2 cups heavy whipping cream
  • 6 cans of beans blackeye peas, navy, northern, pinto, red kidney, white kidney
  • 1 can fire roasted diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon paprika

Instructions
 

  • Preheat oven to 325 degrees F. Place ham in roasting pan with 2 cups of water. Cover and bake for about 20 minutes per pound, or bake according to package directions. The ham is done when a meat thermometer reads 130-140 degrees F. Once cooked, reserve stock (liquid) and remove ham meat from the bone. Cut or shred ham into small pieces.
  • Melt butter in a stockpot over medium heat. Add onion, celery, and carrots; cook for 10-15 minutes until carrots start to tenderize. Add garlic and cook another minute. Stir in flour until combined with butter and vegetables.
  • Add reserved ham stock to pot. Add chicken stock to equate to 6 cups of total liquid. So, if you had 2 cups of ham stock, you only need to add 4 cups of chicken stock. Bring to a light boil, stirring frequently, about 5-10 minutes.
  • Add heavy cream, ham, beans, tomatoes, salt, pepper, cumin, nutmeg, and paprika to pot; stir to combine. Simmer over medium-low heat for 30 minutes; stirring occasionally.
  • If desired, serve with crackers, shredded cheese, and French bread or cornbread. Enjoy!
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