• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Bonnie's Bean Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 lb Dried beans*
  • 1 Leftover ham bone with meat
  • -on it
  • 28 oz Undrained crushed peeled
  • -tomatoes**
  • 1 c Baby carrots***; cut in half
  • -crosswise then sliced into
  • -long pieces
  • 2 tb Olive oil
  • 2 tb Unsalted butter
  • 2 md Yellow onions; chopped
  • 2 Ribs celery; chopped
  • 4 lg Cloves garlic (4 to 6);
  • -minced
  • 4 tb Dark brown sugar; packed
  • 2 tb Sherry cooking wine
  • 1/2 ts Salt; (1/2 to 3/4 teaspoon)
  • 1/2 ts Crushed red pepper
  • 1/4 ts Black pepper; (1/4 to 1/2
  • -teaspoon)
  • 2 tb Fresh parsley; chopped


Sort through beans, rinse, put into a large pot with 8 cups of hot water.
Bring beans to a rapid boil, boil 2 minutes, remove from heat. Cover & let
stand for 1 hour. Meanwhile, place leftover ham bone in another large pot,
add 10 to 12 cups of water or enough water to cover ham. Bring to a rapid
boil. I boiled the heck out of the ham. So much in fact that it took ALL
the flavoring out of the meat so I didn't use ANY ham in the soup. It
boiled for about 1 hour...I know... eeks! But, since I had the ham for
awhile I did not feel guilty about not using it! If you want ham in your
soup, don't boil the heck out of it
:) ! After beans have sat for 1 hour, drain & rinse again. Put back into
the large pot & drain the hot liquid from the ham over the beans. Throw out
the remains of the ham. Put beans back on the stove, bring to a boil,
reduce heat to medium and cook for about 45 minutes. Skim the surface of
soup several times to remove any skum that comes to the top. Add tomatoes &
carrots. Continue cooking. Meanwhile, heat olive oil & butter in a large
skillet. Add onions, celery & garlic & saute until veggies are tender, but
not overly brown! Add to soup along with remaining ingredients. Continue
cooking until soup thickens & flavors have mingled. I left mine on the
stove for a couple hours, lowering heat now & then.


*Beans: I used a bag of the 16 soup mix beans. The small beans cook faster
& thus thicken the soup, but then they aren't there to see in the soup; I
like to look at the different sizes & colors. The bigger beans take longer
to become tender. Maybe a mixture of the same size beans would be better.

**Tomatoes: I think I will start with a 15 oz. can next time & go from
there. I think this would make the soup more "beanie". Or use a 28 oz. can
of whole tomatoes, drained & then cut up.

***Carrots: I would use 1/2 cup carrots next time...again, to make it more

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