Go Back
+ servings

Old Fashioned Ham Bean Soup

A delicious and hearty old fashioned ham and bean soup.
Course Soup
Keyword dried beans, ham, root vegetables, Soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
Author Lynn / Turnips 2 Tangerines


  • 1 20 oz bag 15 bean soup mix, set seasoning packet aside for another use or discard
  • 2 quarts water
  • 2 or 3 large smoked ham hocks or meaty ham bone
  • 1 1/2 gallons water soaked beans drained and rinsed
  • 1 large onion chopped
  • 1 green pepper chopped
  • 4 cloves garlic minced
  • 4 celery ribs chopped
  • 4 to 6 carrots peeled and sliced
  • 1 small rutabaga peeled and cubed
  • 2 potatoes peeled and cubed
  • 1 14 1/2 oz can diced tomatoes
  • juice from 2 lemons
  • 2 tablespoons chili powder
  • 1 to 2 tablespoons hot sauce
  • 1 tablespoon liquid smoke Colgin
  • salt and pepper to taste


  • Soaking:
  • Place dried beans in a large pot. Cover with 2 quarts water. Allow beans to soak overnight.
  • After soaking, drain water, rinse beans.
  • Place soaked and rinsed beans in large stock/soup pot, add ham hocks and water, bring bean/ham hocks to a boil, reduce heat, simmer uncovered for 2-1/2 hours. Remove ham hocks, cool. Remove meat when cool enough to handle. Add to the stock/soup pot onion, green pepper, garlic, celery, carrots, rutabaga, diced tomatoes, lemon juice, chili powder, hot sauce, liquid smoke, salt, pepper and ham. Return to a boil, reduce heat. Simmer for 1 hour or until vegetables and beans are tender.