Smoky Ham & Bean Soup, 4 points+

by DanicasDaily on November 10, 2012

I love Simply Filling in the summer because of the abundance of great produce you can get.  I love Simply Filling in the winter because practically every soup you make is 100% Simply Filling like this filling smoky ham & 15 bean soup. 

Sweet, smoky, spicy comfort in a bowl.  This soup is packed with smoky ham, beans and vegetables that will satisfy any appetite on a cold winter day.  Enjoy it as is or use a few WPA and serve it up with a delicious piece of Chipotle Cheddar Beer Corn Bread.

SMOKY HAM & BEAN SOUP (print it!)



  • 20 oz dried beans, I used a 15 bean mix
  • 6-8 cups water
  • 1 smoked ham shank
  • 2 bay leaves
  • 1 fresh thyme sprig or 2 tsp dried thyme
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 onion, chopped
  • 2 Tbsp brown sugar
  • 1/2 cup fresh parsley, roughly chopped
  • dashes of hot sauce, optional


1.  Place beans in a large pan or bowl and cover with with 6 cups of water.  Soak overnight or at least 8 hours.  Drain and rinse the beans.

2.  Add beans to a large soup pan (at least 5 quarts), add ham hock, bay leaves, thyme and fill will water one inch from the top of the pan, about 6-8 cups.  Bring to a boil, reduce heat and simmer for 1 hour.

3.  Add the carrots, celery and onion and cook an additional 30 minutes or until the beans are tender.  Remove bay leaves, thyme sprig and ham shank then cut ham into bite size pieces.  Turn the heat off and add the ham, brown sugar, parsley and hot sauce if using.

Makes 12 heaping 1 cup servings, 4 points+, 100% Simply Filling

Nutritional information per serving calculated using



I used a 15 bean mixture, however, any package of dried beans will work.  Soak beans over night or at least 8 hours.  Drain, sort and rinse.


I prefer using a smoked ham shank as it is very lean and it does not have skin on it like ham hocks.  You can use half or whole and adding the ham back after it cooks is optional.


Add the bay leaves, thyme and cover with water.  Boil for 1 hour.


I like waiting to add the vegetables until the last 30 minutes because they do not dissolve and have a great texture when the soup is done cooking.


Finish the soup by adding in the ham, a little brown sugar, hot sauce and a little fresh parsley.

Dig in!



As you all read this we are off “surprising” and celebrating my Brother In Law’s 50th birthday.  It’s awesome because he does not have a clue what my sis has been planning for months now! 

I also can’t wait to share some fun announcements!!! I will catch up with you all tomorrow with either the Sweet Potato Leek Soup with Bacon or my daily ~ Preference?

Night all!

{ 3 comments… read them below or add one }

suzanne November 10, 2012 at 8:38 pm

You must be reading my mind! I have a bean, lentil and smoky ham soup planned for tomorrow :)
Oh I really want to see the potato and leek soup but I love your daily posts too!
Have fun at the surprise birthday party.


suzanne November 11, 2012 at 3:42 pm

I just wanted to add that I bought the smoked back and it has a lot less fat than a smoked ham hock!


Connie November 11, 2012 at 8:28 pm

I’ve been LOVING all you soup recipes. You make it all look so good and tempting!
But I also love your daily’s. We need a bit of each! lol.


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