You won’t have to spend all day in the kitchen to feed your family with the exquisite flavors of jambalaya thanks to this quick and simple sausage jambalaya recipe.
| Prep Time: | 15 mins |
| Cook Time: | 11 hrs 30 mins |
| Total Time: | 11 hrs 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ham bone with meat
- 4 quarts water
- 1 pound dry great Northern beans
- 2 cups diced fully cooked ham
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 tablespoons dry sherry (Optional)
- salt and pepper to taste
- ¼ cup minced fresh parsley (Optional)
Instructions
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 10 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 436 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It takes a couple of days, but is well worth it. Really doesn’t keep you from doing anything else. It is excellent.
I made it exactly as directed EXCEPT I used ham base instead of the ham bone. I know that is a very big “except” and a huge shortcut but it was still delicious. I didn’t add any salt at all because I used the soup base.
So easy and it was a hit with our group!
This is SOOOO good! And, it’s so nutritious with all the vegies. I was a little bit short on left-over ham, so I added some sautéed pork belly with it. Perfect combo!
I was rummaging in the freezer for chicken to make chicken noodle soup and came across a ham bone. The menu changed to ham and bean soup. This was a big hit! I didn’t use an entire pound of beans just because I don’t care for that many beans. The broth seemed a little too greasy for me so I put a bunch of ice cubes on the surface to “catch” the grease. It worked wonderfully and the broth was perfect! I liked the carrots and celery in the soup; it added some color.
I have made this several times, exactly as written. Thank you, we love it!
Nice and simple. I made it with leftovers from a high quality ham and the natural flavor of the ham came out nicely.
This soup was full of flavor and absolutely delicious! Very comforting on a cool fall evening and will definitely be a repeat here. I already had homemade ham bone stock on hand in my freezer to use up. I didn’t have dried beans and used 3 cans of Great Northern Beans, drained and rinsed (probably could have tossed in an extra can). Since I was using canned beans and wouldn’t need to simmer the soup for 2 hours, I sautéed the carrots, onion, and celery until tender and then added the ham, beans, stock, etc. Those aren’t major changes though and I otherwise followed the recipe/ingredient amounts to a T. My husband prefers his soups thicker and put some of the soup in a different saucepan and smashed some of the beans, letting it simmer a little longer. This worked out since I like more liquid in my soups. Thank you for the recipe, Bibi!
The soup came out good, but did not impress my husband. He prefers black eye peas and ham.
I left out the sherry and doubled the garlic; substituted 3 cans of cannellini beans for the dried beans. Broth seemed a little bland so added 3 Tbl of Better Than Bouillon Roasted Chicken. The broth seemed thin so peeled 2 medium potatoes; diced one and added the other whole and simmered for 30 min. Removed the whole potato and smashed it and added it back to the soup. This was a big hit with my hubby. I might add cabbage next time.
12/29/20 – didn’t want to toss the ham bone so I found this recipe – never made ham and bean soup! This was pretty time intensive to get the broth and it smells amazing while cooking. It was good but just not my favorite kind of soup. Recipe is very good as written.
I really don’t love this soup. I guess it’s because it is sweet tasting. Probably due to the glaze that was on the ham.
I would definitely not put celery in this. I have made the Beans and Ham soup. It taste good, but instead of water, use low sodium chicken broth, diced onion, ham steak and some garlic. Never salt and pepper till the end. Best way ever to make it.
Incredibly delicious! I added half the onion, celery, carrots. Doubled garlic, added a palmfull of dried parsley and had more ham from the bone. Can’t wait to make this again.
Excellent! Made it stove top and it turned out great. Only change (other than not in crock pot) was that I lightly sauteed the mirepoix (onions, carrots and celery) in butter before adding the stock and beans.
I left out the carrots and sherry, and it was amazing. This time i have all the ingredients.
This turned so yummy. I threw in a bit of extra ham from the bone for good measure. I like a good balance of bean to ham. To serve, some like it spicy and others not! So I made Tapatìo available. Just a drop or two yields a nice flavor. Any red pepper flavor would work for an adds punch!
I added some cabbage to the soup.
The flavor was fabulous, but even though I left out some of the broth and added a little extra ham it was way too soupy for me. Will make again, but I need to remember to cut back on the liquid because I prefer a thicker soup.
The flavor was fabulous, but even though I left out some of the broth and added a little extra ham it was way too soupy for me. Will make again, but I need to remember to cut back on the liquid because I prefer a thicker soup.
YES, I ADDED THE WHOLE BAG OF CELERY AND CARROTS AND ONE WHOLE ONION…SHOULD OF ADDED MORE WATER WHILE COOKING THE HAM..THE HAM WAS NOT COVERED AND KINDA DRIED OUT..BUT ONCE I ADDED EVERYTHING AND DEBONED THE HAM ALL WAS EXCELLENT… SON JUST LOVED IT VERY VERY MUCH HE SAID.. THANK YOU FOR THE EASIEST WAY TO MAKE THIS..