Bean Soup with Ham Recipe: There’s nothing like a bowl of hot bean soup with ham to warm you up from the inside out. This dish is hearty, flavorful, and easy to whip up with just a few pantry staples.
Whether you’re using leftover ham from a holiday meal or picking some up specifically for this soup, the results are bound to impress.
Let’s dive into the delicious world of bean soup with ham.
Introduction to the Classic Comfort Dish
Bean soup with ham has been a staple in kitchens for generations. It’s frugal, flavorful, and packed with nutrition. Originally popularized as a way to use up leftover ham bones and dried beans, this soup is now a favorite comfort food for all seasons.
Not only does it bring back nostalgic memories of grandma’s kitchen, but it’s also the perfect recipe to batch cook for the week. It freezes well and tastes even better the next day. And with this step-by-step guide, you’ll learn how to perfect this classic dish every time.
Why You’ll Love This Bean Soup with Ham
- Budget-Friendly: Uses inexpensive ingredients like beans, vegetables, and ham scraps.
- Nutritious & Filling: Loaded with fiber, protein, and essential vitamins.
- Perfect for Leftovers: Great way to use ham bones, scraps, or diced ham.
- Customizable: Easily adapted for different diets or flavor preferences.
- Freezer-Friendly: Ideal for meal prep and storing for future meals.
The slow simmering allows the beans to absorb all the rich flavors of the ham and spices. Each spoonful is packed with savory goodness that soothes your soul—especially on chilly days.
Ingredients You’ll Need
Getting the right mix of ingredients is key to making your soup shine. Here’s what you’ll need:
Beans – The Star of the Show
You can’t make bean soup without the beans, right? Dried beans are ideal for this recipe, though canned beans can work in a pinch.
- Navy beans, Great Northern beans, or Pinto beans are traditional favorites.
- Soaking them overnight will speed up cooking time and improve texture.
- You can also use a 15-bean mix for a more complex flavor and look.
If you’re in a rush, canned beans (drained and rinsed) can cut cooking time in half. But if you want that deep, earthy bean flavor, go with dried.
Choosing the Right Ham
The ham you use will greatly affect the final flavor. Here are your options:
- Leftover ham bone: Loaded with flavor, especially if there’s still some meat on it.
- Diced ham: Easy to use and found at most grocery stores.
- Ham hocks or shanks: These add a smoky, rich depth to the broth.
- Smoked sausage (optional): Adds a southern twist and extra heartiness.
Pro tip: Use a combination of ham bone for flavor and diced ham for texture.
Veggies and Aromatics
These are the backbone of your soup’s flavor profile.
- Onions, celery, and carrots – the classic mirepoix.
- Garlic – for that deep, rich aroma.
- Bay leaves and fresh herbs like thyme and parsley – for layering in flavor.
- Optional add-ins: potatoes, kale, spinach, or tomatoes.
Dice the vegetables evenly so they cook at the same rate and create a smooth texture throughout the soup.
Seasonings and Extras
Don’t underestimate the power of seasonings!
- Salt and black pepper – always to taste.
- Smoked paprika or cayenne pepper – for a kick.
- A splash of vinegar or lemon juice – brightens up the flavor at the end.
- Optional: Chicken broth or water – depending on how rich you want the base.
With your ingredients ready, it’s time to cook!
Step-by-Step Instructions
Making bean soup with ham is easier than you think. Follow these five simple steps for a foolproof dish.
Step 1: Prep the Beans
- Soak the beans overnight in cold water. This reduces cooking time and makes them easier to digest.
- Rinse thoroughly and discard the soaking water.
- If you forgot to soak them, try the quick soak method: Boil for 5 minutes, then let sit covered for an hour.
Soaked beans cook more evenly and produce a creamier soup base.
Step 2: Saute the Aromatics
- In a large stockpot or Dutch oven, heat a bit of oil or butter.
- Add diced onions, celery, and carrots. Cook until softened—about 8-10 minutes.
- Toss in minced garlic, thyme, and a bay leaf. Cook for another 2 minutes until fragrant.
This forms the flavor foundation of your soup and wakes up your spices.
Step 3: Combine and Simmer
- Add the soaked beans and your ham bone or hock.
- Pour in enough broth or water to cover everything by about 2 inches.
- Bring it to a boil, then lower the heat to a gentle simmer.
Cover loosely and cook for about 1.5 to 2 hours, stirring occasionally, until beans are tender. Add more liquid if needed to maintain the soup consistency.
Step 4: Add Ham and Adjust Flavor
- Once the beans are soft, remove the ham bone. Shred off any meat and add it back to the pot.
- Stir in diced ham or sausage if using.
- Taste and adjust salt, pepper, or any other seasonings.
At this point, the soup starts to look and taste like magic.
Step 5: Let It Thicken and Serve
- Let the soup simmer uncovered for another 15-20 minutes.
- Use a potato masher or blend a portion of the soup for a thicker texture.
- Stir in a splash of vinegar or lemon juice for brightness.
Serve hot with crusty bread, cornbread, or a side salad.
Tips for the Best Bean Soup with Ham
Making a great pot of bean soup with ham doesn’t require a culinary degree—but a few helpful tips can take your dish from good to unforgettable. Here are some pro-level insights to elevate your soup game.
- Don’t skip the soak: Dried beans that are soaked overnight cook more evenly and have a better texture. It also reduces the compound that causes gas.
- Simmer low and slow: Rushing the cooking process by boiling the soup can make the beans tough and the ham stringy. Low and slow gives the flavors time to meld.
- Use the ham bone for flavor: Even if you’re adding diced ham, a bone or hock infuses the broth with unmatched richness.
- Season in layers: Start light with salt and add more at the end. Remember, the ham itself is salty, and it intensifies as it simmers.
- Fresh herbs matter: Finish your soup with chopped fresh parsley or thyme to brighten it up and balance the richness.
- Mash some beans: To create a creamy, hearty texture, mash some of the beans directly in the pot with a wooden spoon or use an immersion blender for a smoother feel.
- Rest before serving: Just like chili or stew, this soup tastes better after sitting for a while. Even 30 minutes of resting time helps the flavors settle in beautifully.
Variations and Substitutions
Bean soup with ham is one of those dishes that’s easy to customize. Depending on what you have on hand or your dietary needs, you can swap ingredients without sacrificing flavor.
1. Bean Options
- Try black beans, kidney beans, or cannellini for a twist.
- Use a 15-bean blend for more texture and color variety.
2. Ham Alternatives
- Smoked turkey legs or thighs offer a lower-fat alternative.
- Bacon or pancetta can add richness if ham isn’t available.
- For vegetarians, liquid smoke and extra seasonings create a similar savory depth.
3. Additional Veggies
- Add spinach, kale, or collard greens for nutrition and texture.
- Stir in diced tomatoes or tomato paste for a tangy twist.
- Root vegetables like parsnips or sweet potatoes can add sweetness and heft.
4. Spice It Up
- Add jalapeños or a pinch of cayenne pepper for heat.
- A dash of cumin or chili powder brings a southwestern vibe.
This dish is forgiving, so get creative and make it your own!
Storage and Reheating Tips
This soup is even better the next day, making it perfect for leftovers. Here’s how to keep it fresh and delicious:
- Refrigeration: Store in an airtight container for up to 5 days. The flavors will continue to deepen, making each serving better than the last.
- Freezing: Bean soup freezes beautifully. Let it cool completely, portion it into freezer-safe bags or containers, and freeze for up to 3 months.
- Reheating: Warm on the stove over low heat or microwave in 1-minute intervals, stirring between each round. Add a splash of broth or water if the soup thickens too much in the fridge.
Tip: Label your containers with the date so you know when it’s time to enjoy them again!
What to Serve with Bean Soup
Pairing your soup with the right side can turn it into a complete, satisfying meal. Here are some tasty ideas:
- Crusty bread or garlic toast: Perfect for dipping and soaking up the savory broth.
- Cornbread or biscuits: A southern classic that adds a slightly sweet counterbalance.
- Simple green salad: Keeps things light and fresh with a vinegary dressing.
- Roasted vegetables: Carrots, Brussels sprouts, or sweet potatoes complement the hearty soup beautifully.
- Grilled cheese sandwich: The ultimate comfort food combo.
Don’t forget a good spoon and a napkin—you’re gonna need both!
FAQs about Bean Soup with Ham Recipe
1. Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Just be sure to drain and rinse them first. Reduce the cooking time by half since they’re already cooked.
2. How can I make this soup vegetarian?
Swap out the ham and use vegetable broth, then add smoked paprika or liquid smoke for that rich, savory depth.
3. Is it okay to freeze bean soup with ham?
Absolutely! It freezes very well. Cool completely, portion into containers, and freeze for up to three months.
4. Why do my beans stay hard after cooking?
This can happen if you add acidic ingredients too early or if the beans are very old. Make sure to soak them and wait to add tomatoes or vinegar until the beans are fully cooked.
5. What’s the best way to thicken the soup naturally?
Mash some of the beans with a spoon or blend a small portion of the soup, then stir it back into the pot.
Conclusion
Bean soup with ham is one of those timeless dishes that brings warmth, nostalgia, and satisfaction with every bite. Whether you’re cooking it up after a holiday feast to use leftover ham or whipping it together for a cozy winter night, it’s a recipe that delivers every single time.
What makes it even better is its flexibility—you can adapt it to what’s in your pantry or what your taste buds crave. With this step-by-step guide, you’re more than ready to create a soul-warming bowl of soup that will have everyone asking for seconds.
So roll up your sleeves, grab that soup pot, and get simmering. Trust me, your kitchen is about to smell amazing.
