If you’re craving a hearty, comforting meal that warms you from the inside out, this Ham and Bean Soup Recipe is exactly what you need. It brings together tender beans, smoky ham, and a medley of fresh vegetables simmered in a savory broth that fills your kitchen with an irresistible aroma. This soup is not only easy to make but also packed with flavors that develop beautifully over time, making it a perfect dish to enjoy with family or friends on a cozy afternoon or chilly evening.
Ingredients You’ll Need
The magic of this ham and bean soup starts with simple, wholesome ingredients. Each one plays an important role: beans offer creamy texture and protein, the ham bone adds signature smoky depth, and fresh veggies provide color and a subtle sweetness that rounds out the flavor.
- 20 ounces dry mixed beans (or dry white beans): Soaking these overnight ensures they’ll cook evenly and become wonderfully tender.
- 8 cups reduced sodium chicken broth: A flavorful but light base that lets the ham and beans shine.
- 1 pound meaty ham bone (or smoked turkey): This is the heart of the soup, infusing it with smoky richness.
- 1 medium yellow onion (chopped): Adds sweetness and depth once it’s cooked down in the broth.
- 2 ribs celery (diced): Provides a bit of crunch and fresh herbal notes.
- 2 medium carrots (chopped): Sweetness and vibrant color brighten the soup.
- 1 (14.5 ounce) can diced tomatoes (with juices): Introduces acidity and slight tanginess to lift the flavors.
- 1½ teaspoons chili powder (or 1 teaspoon Italian seasoning): Choose chili powder for warmth or Italian seasoning for a more herbal touch.
- 1 teaspoon dried parsley: A classic herb that adds subtle earthiness.
How to Make Ham and Bean Soup Recipe
Step 1: Soak the Beans
Start by rinsing your dry beans thoroughly, picking out any small debris you might find. Place them in a large pot and cover with cool water. Soak the beans at room temperature for at least 8 hours or overnight—this softens them up and ensures even cooking later.
Step 2: Cook the Beans with Ham Bone and Onion
Drain the soaked beans, then add them to your pot along with chicken broth, the meaty ham bone, and chopped onion. Bring everything to a boil, then reduce heat to a gentle simmer. Cover the pot and let the mixture cook for 1½ to 2 hours, or until the beans are tender but not falling apart. Hold off adding the tomatoes until the beans reach this perfect softness.
Step 3: Remove Ham Meat from the Bone
Once the beans are tender, carefully take out the ham bone. Strip all the meat off the bone and chop it into bite-sized pieces—this will bring delicious, smoky bites to every spoonful.
Step 4: Add Vegetables, Tomatoes, and Seasonings
Add the chopped ham back into the pot, along with diced celery, carrots, the canned diced tomatoes with their juices, chili powder or Italian seasoning, and dried parsley. Stir everything gently, cover again, and let it simmer for another 30 minutes to meld the flavors beautifully.
Step 5: Season and Finish
Give your soup a taste, then season with salt and pepper as needed. Remember, the ham can be salty, so it’s best to add salt bit by bit. Your Ham and Bean Soup Recipe is now ready to warm your soul.
How to Serve Ham and Bean Soup Recipe
Garnishes
Top your soup with a sprinkle of freshly chopped parsley or a few gratings of sharp cheddar cheese to add a fresh, bright, or creamy contrast. A dollop of sour cream also works beautifully to add creaminess without overpowering the smoky flavors.
Side Dishes
Serve this soup alongside crusty bread or warm cornbread to soak up every last drop. A crisp green salad with a light vinaigrette provides a refreshing counterpoint to the rich, hearty soup.
Creative Ways to Present
For a festive touch, ladle the soup into rustic bread bowls, or serve it in individual crocks with a side of garlic butter toast sticks. This Ham and Bean Soup Recipe also makes an impressive yet cozy meal for weekend gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
After enjoying a hearty bowl, store any leftovers in an airtight container in the refrigerator. The flavors develop even further after resting overnight, making the soup even more delicious the next day.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers, leaving some space at the top for expansion. It will keep its flavor and texture for up to 3 months, perfect for busy days when you want a homemade meal in minutes.
Reheating
Reheat your ham and bean soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much. You can also microwave individual portions, but stirring halfway ensures even warming.
FAQs
Can I use canned beans instead of dry beans?
Yes, you can substitute canned beans for dry beans to save time. Drain and rinse them well, then add them during the last cooking stage; adjust cooking times since canned beans are already tender.
Is it necessary to use a ham bone?
While a ham bone imparts fantastic smoky flavor, you can use smoked turkey bones or even diced ham chunks if you don’t have a bone handy. Just expect a slightly different depth of flavor.
How spicy is this Ham and Bean Soup Recipe?
The recipe is generally mild. If you like heat, add a pinch of cayenne pepper or a dash of hot sauce when seasoning. The chili powder brings warmth but is not overwhelmingly spicy.
Can I make this soup vegetarian?
For a vegetarian version, skip the ham bone and use vegetable broth. You can add smoked paprika for a hint of smokiness and toss in extra vegetables to deepen the flavor.
What’s the best way to reheat leftover soup?
Slowly reheat on the stove over medium heat, stirring now and then. If thickened too much from storage, add broth or water to loosen it up to your preferred consistency.
Final Thoughts
There’s nothing quite like the cozy comfort of this Ham and Bean Soup Recipe. With its smoky richness, tender beans, and flavorful vegetables, it’s a recipe that invites warmth and satisfaction to your table. Give it a try and see how it becomes a cherished staple in your kitchen, perfect for sharing with loved ones or simply enjoying on your own with a good book.
Print
Ham and Bean Soup Recipe
- Prep Time: 20 minutes (plus 8 hours soaking time)
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes (plus 8 hours soaking time)
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
Hearty and flavorful Ham and Bean Soup featuring tender mixed beans simmered with a meaty ham bone, aromatic vegetables, and spices. This comforting soup is perfect for a nourishing meal, combining rich smoky ham flavors with wholesome ingredients.
Ingredients
Beans and Broth
- 20 ounces dry mixed beans (or dry white beans)
- 8 cups reduced sodium chicken broth
Meat
- 1 pound meaty ham bone (or smoked turkey)
Vegetables and Seasonings
- 1 medium yellow onion, chopped
- 2 ribs celery, diced
- 2 medium carrots, chopped
- 1 (14.5 ounce) can diced tomatoes (with juices)
- 1½ teaspoons chili powder (or 1 teaspoon Italian seasoning)
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- Soak the Beans: Rinse the beans carefully and remove any debris. Place them in a large pot, cover with cool water, and let soak at room temperature for at least 8 hours or overnight. Drain the beans before cooking.
- Simmer Beans and Ham Bone: In a large pot, combine the drained beans, chicken broth, ham bone, and chopped onion. Bring to a boil over medium-high heat, then reduce heat to low. Cover and let the soup simmer gently for 1½ to 2 hours, or until the beans are tender. Avoid adding the diced tomatoes until the beans are soft.
- Prepare Ham Meat: Remove the ham bone from the pot once the beans are tender. Strip the meat from the bone and cut it into bite-sized pieces.
- Add Remaining Ingredients: Return the ham pieces to the pot. Add diced celery, chopped carrots, the can of diced tomatoes with their juices, chili powder, and dried parsley. Cover and continue simmering the soup for an additional 30 minutes to meld flavors and cook vegetables until tender.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, enjoying the hearty, smoky flavors.
Notes
- Soaking the beans overnight helps soften them and reduces cooking time.
- You can substitute the ham bone with smoked turkey for a similar smoky flavor.
- Use reduced sodium broth to control salt levels and season at the end according to taste.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a thicker soup, mash some beans against the side of the pot and stir.
