Servings: 6 to 8
This hearty soup puts the meaty bone from a leftover baked ham to excellent use. Pinto beans work fine, but if you can find them, bolita beans are creamier and a bit sweeter. This soup freezes well for up to 3 months.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Wow! This is so very good. This will become my go to recipe for ham soup! So flavorful! Other ham and bean soups are so bland in comparison.
This is an amazing use for a leftover ham bone. It’s an incredibly warm and comforting soup. I had contemplated using canned beans, but the dried beans were so good that I think it’s worth the extra planning. The sweet potato got pretty mushy after 30 minutes so I probably could have finished it sooner, but I don’t think the soup suffered for it.
Great receipe; easy to follow instructions. Substituted with canned navy beans since bolita was not available and added cooking sherry; it was wonderful.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?