CONTEST-WINNING HAM AND BEAN SOUP

Contest-Winning Ham and Bean Soup image

I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware

Provided by Taste of Home

Categories Lunch

Time 2h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 15

Ingredients

1 pound dried navy beans
2 medium onions, chopped
2 teaspoons canola oil
2 celery ribs, chopped
10 cups water
4 cups cubed fully cooked ham
1 cup mashed potatoes (without added milk and butter)
1/2 cup shredded carrot
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1/4 cup minced fresh parsley

Steps:

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.