Classic comfort food, Ham and Bean Soup combines ham with pantry staples for a big hearty soup with lots of flavor. This one-pot dinner is the perfect budget friendly way to feed a crowd!
Holly’s Recipe Highlights
- Flavor: Bean and ham soup is chock full of tender pieces of smoky ham, hearty beans, and fresh veggies.
- Skill level: This one-pot dish couldn’t be easier. Everything goes into the pot and simmers until ready to serve.
- Prep Tip: Dried beans can contain debris, be sure to rinse and pick through them before using.
- Time-Saving Tip: Use canned (and rinsed) white beans, navy beans, or kidney beans instead of soaking dried beans overnight, and reduce the cooking time. If using canned beans (about 3 to 4 cans), reduce the broth to 4 cups and simmer about 20 minutes to let the flavors blend.
- Freezer Friendly: Ham and Bean Soup reheats and freezes well.
- Serving suggestions: Crowd-pleasing and filling ham and bean soup is perfect for serving from a crockpot with a side of cornbread and creamy honey butter.
Ingredient Tips For Ham and Bean Soup
- Ham: Use a leftover ham bone or buy a ham bone, ham steaks, or ham hocks at the supermarket. You can also make this with smoked turkey legs.
- Beans: Most mixed beans come with a seasoning packet—use it or save it for later! If you use it, cut back on the broth. White beans, such as Great Northern, navy, baby lima, and cannellini, all work the same.
- Broth: Use reduced-sodium chicken broth or chicken stock, as the ham also adds salt. For a more savory flavor, stir in some homemade Italian seasoning and toss in a couple of bay leaves or other dried herbs..
Variations
- You could also add minced garlic, diced potatoes, frozen green beans, or other frozen vegetables to stretch the meal further.
Forgot To Soak The Beans?
- No problem! Make Instant Pot ham and bean soup or Crock Pot Ham and Bean Soup, both of which don’t require soaking.
- To quick soak beans, cover them with water and boil for 3 minutes. Turn the heat off and let them stand for at least 1 to 2 hours. Drain, rinse, and proceed with the recipe as directed.
Storing Leftovers
- Store leftover ham and bean soup in a covered container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
- Freeze in zippered bags for up to 6 months and thaw overnight in the refrigerator or in a crockpot set to low until heated through. To save freezer space, lay the bag flat, then store it upright when hardened.
Did you enjoy this Ham and Bean Soup Recipe? Leave a comment and rating below.
Ham and Bean Soup
Ham and bean soup is a comforting classic full of smoky flavor and creamy mixed beans in a rich broth.
Equipment
Ingredients
- 20 ounces dry mixed beans or dry white beans
- 8 cups reduced sodium chicken broth
- 1 pound meaty ham bone or smoked turkey
- 1 medium yellow onion chopped
- 2 ribs celery diced
- 2 medium carrots chopped
- 14.5 ounces canned diced tomatoes with juices
- 1½ teaspoons chili powder or 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
Instructions
- Rinse the beans and check for any debris. Add the beans into a large pot and cover with cool water. Soak at room temperature for at least 8 hours or overnight. Drain.
- In a large pot, combine drained beans, broth, ham bone, and onion (do not add tomatoes until the beans are tender). Bring to a boil, reduce the heat, cover, and let simmer for 1½ to 2 hours or until beans are softened.
- Remove the ham bone from the soup and remove the meat from the bone. Cut into bite-size pieces.
- Add the ham back to the pot, celery and carrot if using, diced tomatoes with juices, chili powder, and parsley. Cover and simmer 30 minutes more.
- Taste and season with salt and pepper as needed.
Notes
- Dried bean mixes come in 15- to 24-ounce packages. For the smaller package, reduce the broth by 1 ½ cups. For the larger package, add extra broth or water as needed during the simmering.
- For a thicker broth, simmer uncovered for the last 45 minutes, or mash some of the beans with a potato masher.
- If your beans come with a seasoning packet, you can add it with the diced tomatoes. Taste before adding any additional salt.
- Store leftovers in an airtight container in the refrigerator for 5 days or in the freezer for up to 6 months.
Nutrition Information
Calories: 397 | Carbohydrates: 35g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 1123mg | Potassium: 1120mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3686IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pork, Side Dish, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Bean u0026 Ham Soup Goes Great With…
Love this recipe great soup, love all your recipes holly.
Thanks, Carol! I am so glad you are enjoying our recipes.