Bean and Ham Soup

Bean and Ham Soup

This bean and ham soup might not seem like much just reading the recipe. But it could be one of the best you’ve had. It’s zesty and very meaty and certainly in the whole meal soup category.

Bean and Ham Soup


1 pound Italian sausage
2 smoked ham hocks
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
2 tablespoons dried parsley
3 (15 ounce) cans kidney beans
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans stewed tomatoes
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
2 bay leaves
1 teaspoon Worcestershire sauce
2 cloves crushed garlic


Cut the Italian sausage into bit sized pieces. The smaller the pieces the meatier the soup will seem.

In a large pot brown the Italian sausage and the ham hocks over medium heat. Drain off any excess fat.

Add the potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat. Add just enough water to cover. Bring the soup to a boil and then reduce to simmer.

Cover, and continue to cook for 2-3 hours.

Remove the ham hocks and cut the meat into bite-size pieces. Return the meat to pot.

Ladle into soup bowls and serve.

Would you like a spicier soup? Use hot Italian sausage and replace some of the stewed tomatoes with a can of rotel tomatoes. You can also sprinkle with red pepper flakes to taste.

To me those changes make a great Bean and Ham Soup even better.