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Ham and Bean Soup from Scratch

Servings: 10-12 servings

*We like Bob’s Red Mill brand

  • 1/2 cup dry pink lentils
  • 1 ham bone with some meat still attached filtered water to cover
  • 2-3 bay leaves
  • 2 onions; peeled and quartered
  • 2 celery stick; chopped into big pieces
  • 1 (32 oz) carton natural chicken broth
  • 1 (15 oz) can Glory Foods Seasoned Great Northern Beans
  • 1 (15 oz) can Glory Foods Seasoned Butter Beans
  • 1 (15 oz) can Glory Foods Seasoned Red Beans
  • 1 (14.5 oz) can diced tomatoes (so not drain)
  • 1 (2.5 oz) bean soup spice mix*
  • juice of 1/2 lemon
  • freshly chopped parsley

*We like Bob’s Red Mill brand


  1. Soak lentils in water for 3 hours.
  2. Place ham bone in a super large stockpot and just cover with filtered water.
  3. Add onions and celery and simmer for 6 hours on low heat, stirring occasionally.
  4. Remove bone from pot and shred the meat (discarding bone and any gristle).
  5. Strain soup over a fine mesh strainer into another large soup pot (discarding all solids).
  6. Place soup over low heat and stir in tomatoes and spice mix.
  7. Simmer for 2 hours to reduce liquid to get a more concentrated flavor.
  8. After 2 hours add drained lentils, chicken broth, tomatoes, all beans (do not rinse beans), and shredded ham; simmer one hour more.
  9. Remove from heat and stir in lemon juice. Before serving, top with chopped parsley.
  10. Serve with fresh, crunchy bread and butter, if desired.

Servings: 4 Large Bowls
Prep time: 15 minutes
Cook time: 8 hours
Recipe by: Michaela Rosenthal