Ham, Green Bean, and Potato Soup might not sound like the most exciting recipe in the world, but I promise that this soup is surprisingly delicious. Each time that I have made this, my friends and family members have eyed it suspiciously, but when the take their first bite, they make that sound. You know the one. It’s a cross between a moan of pleasure and mm, the universal sound for this is good. I am tremendously satisfied when a recipe gets this response from people, and Ham, Green Bean, and Potato Soup gets this response every time I make it.
You may remember that I used my leftover ham bone to make ham broth. After making pressure cooker collard greens and ham, I still had 6 cups of leftover ham broth and 2 cups of leftover ham. I needed a recipe that would use these up. I considered making some bean soup using ham broth, but then, I remembered that last year, I made this soup for the Best Pennsylvania Dutch, Ham, Green Bean, and Potato Soup. It was delicious, and at the time, I had everything I needed to make it, but today, I didn’t. So, I made a few changes to this delicious recipe, and it was just as good. I may have actually liked it a little better because I didn’t have to run to the store for any ingredients, and I love that feeling of knowing that I used up every last bit of leftovers and squeezed every last bite out of the groceries that I’ve purchased.
Give our recipe for Ham, Green Bean, and Potato Soup a try and let us know what you think by leaving a comment below.
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- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 6 cups ham broth
- 3 chicken bouillon cubes
- 2 (15 ounce) cans cut green beans, drained
- 4 small to medium russet potatoes, cut into cubes
- 2 cups diced ham
- 2 cups elbow macaroni
- Heat coconut oil in a 4 quart, or larger, pot
- Add onion and garlic to pan and saute, stirring constantly for 3 minutes, or until onions are becoming translucent
- Add ham broth, bouillon cubes, chopped ham, potatoes, and green beans to pot and bring to a boil.
- Reduce heat to low and simmer for 10 minutes, or until potatoes are partially cooked.
- Add macaroni to soup and cook for 10 - 15 minutes, or until pasta is cooked.
- Ladle into bowls and serve.
Nutrition information listed below is for a two cup serving of Ham, Green Bean, and Potato Soup prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.