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Butter Bean and Ham Soup

(4 Votes)
SERVES
8
COOK TIME
40 Min

Wanna get everyone's attention? Top each bowlful of this with crispy homemade croutons. And to be real Southern, make croutons with cubes of leftover corn bread that you toss with butter and toast in the oven. Oh, what a classic!

What You'll Need:
  • 3 1/2 cups chicken broth
  • 1 (16-ounce) package frozen butter beans, thawed (see Note)
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can sliced potatoes, drained
  • 1 (8¼-ounce) can sliced carrots, drained
  • 1/2 pound cooked ham, diced (see Note)
  • 1 small onion, chopped
  • 1/4 teaspoon black pepper
What To Do:
  1. In a soup pot, combine all ingredients and bring to a boil over medium-high heat.
     
  2. Reduce heat to low and simmer 30 minutes to allow flavors to marry and soup to thicken.
Notes

Sure, you can use two 16-ounce cans of butter beans in place of the frozen ones. And, for the ham, use leftovers or get 1/2 pound thick-cut ham from the deli and dice that up. Go with whatever you've got on hand.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Very good very easy. good for a quick dinner

Made this soup the other night and it was awesome. Wasn't salty at all and the taste was great. I got a lot of compliments on it and I know I will make it again. OHHHHHHHHHHH ITS SO GOOD!!!!!!

If the soup is too salty, try the no salt vegetables next time. The ham is quite salty by itself. I am trying it that way. The frozen beans don't have salt.

my soup was too salty

So much of the canned beans weight is the liquid, that the discrepancy isn't as large as you may think. It actually sounds quite right to me.

It seems to me as though a 16-ounce bag of frozen beans is much less beans than 32 ounces (2 16-ounce) of canned beans. Is that correct? I do appreciate this recipe a good bit, but the discrepancy in the quantity of beans just throws me. Is it correct as it is? - cllM

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