Many individuals who dislike ham and beans enjoy this soup, and it stores well. Depending on how hungry everyone is when they eat this excellent soup, it serves 20. Note: I typically soak beans overnight so they cook more quickly. Don’t mash all the beans; instead, just a small portion of them to test their softness.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 20 |
| Yield: | 20 servings (approximately) |
Ingredients
- 1 gallon boiling water
- 2 pounds dry great Northern beans
- 2 onions, chopped
- 6 cups chopped ham
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 8 ounces processed cheese food (eg. Velveeta), sliced
Instructions
- Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
- As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
- Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 8 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 835 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
As it was New Year’s eve and I didn’t have Northern Beans, I threw in a can of Black-Eyed Peas instead. Then the diced ham on top (then I cut up some ham slices because a well-meaning friend didn’t understand what I meant when I said bring chopped or diced ham). Dumped a can of Cearm of mushroom on top, filled the can with milk – scraped the sided and poured it on. Added 3-5 slices of Velveeta and let cook. My husband said this is a keeper! And he hates black-eyed peas.
I made this and it is really good, I used regular cheese instead of Velveeta and I Added Celery A Half a Green And Orange Bell Pepper
This was so good, and got better the next day! I cut the recipe in half, but that was the only change. I soaked and par-cooked the beans, then loaded everything into a crockpot on high for 5 hours. Put in the soup and cheese with a half hour left. Perfect!
Very good recipe made in slow cooker instant pot reduced water and added a bit of white wine and ham bullion very good results
I added fresh mushrooms and cooked it in the crock pot.
My bean haters liked this one. I used a pressure cooker to cook the beans and onions, then added the rest of the ingredients. (stovetop style PC, 1# beans unsoaked beans in 5 cups water for 25 min. quick release)
Very good!!!!
This was a great hit for dinner. I had to add some milk and simmer a little longer but there were no leftovers. Served it over toasted bread and then tried it over steamed broccoli that was the side dish. Will make again and again!
Great recipe….I did use less water based on other reviews stating it was too watery and I added 1 can of cream of mushroom soup. I still think I would use even less water next time to make it more creamy. I also used 1 cup of celery instead of 1/2 stalk and added the ham drippings/glaze from the ham that I used for the recipe. Really added fantastic flavor to the stock.
This was my first time making this dish and it was easy and super good. I added garlic powder and onion powder along with salt for added flavor. The dam loved it and will definitely make this again!!!
I added some diced green peppers and some cooked rattlesnake meat and this was a big hit. Everyone wanted seconds and even thirds!
Without a doubt this is the best bean (soup) we have ever had. Definitely soak the beans overnight or at least all day. I used 8 cups of chicken broth instead of the water and 1 pound of soaked beans. I put that on the stove and brought them to a boil and then turned them down to a simmer. About an hour later, I added my onions and ham…maybe about 2 to 2 1/2 cups of ham (what was left from easter after sandwiches). Returned to a simmer until done…about another 1 1/2 hours. I then added 2 cans of the soup and 8 ounces of Velveeta and about 1 1/2 cups more chicken broth for the soupiness we like. It was amazing. I am sure it would be good just as written…just thought I’d share what had my family saying “OMG that was good” all evening.
This is a keeper. Made it in the crockpot. Added celery and garlic salt. Went light on the ham. The garlic salt added a lot. Will definately be making this again.
VERY easy and great for holiday leftovers. I used shredded cheddar cheese instead of the fake cheese and it was spectacular! Super yummy with sliced ciabatta bread, or italian bread.
Great meal and other than the ham, pretty inexpensive to make – I had it cooking all day and put in the crock pot with the cheese and soup for several hours. (good with ketchup and hot sauce added per bowl too!)
This is a keeper. Family loved it. Even the kids. I added Italian seasoning and lots of garlic and garlic salt. I made this in the slow cooker.
AWESOME. We put the beans, ham, and onion in the slow cooker for 8 hours and mixed in the soup and cheese about 20 minutes before serving. Didn’t even get any to freeze
One of my family’s favorite wintertime comfort meals. Great with cornbread!
“This is a great bean soup recipe. Will make again. Although had to add a little bit more spices at the end, it still was wonderful.”