White Bean and Ham Soup

This hearty bean soup is so easy to prepare and you may use any type of dry beans, peas or lentils. A ham hock plus the veggies and seasonings in our Taste the Seasons Vegetable Tray mix provide all the flavors needed. If you have a leftover ham bone, use that instead of a ham hock. Then, at the end of cooking, remove the ham from the bone and add the meat back to the soup. You can also cook this soup in a crockpot set on low for about 10 hours.


1 pound dry Great Northern white beans, rinsed

1 ham hock

1 package Taste the Seasons Vegetable Tray mix

6 cups chicken broth



Place the beans in a medium bowl and cover with water; soak overnight. Drain the beans and place them in a stockpot. Add the ham hock, Vegetable Tray mix and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours. Remove the ham hock.



Makes 8 (1 cup) servings.