Cozy Bean and Ham Soup Recipe: Heartwarming Winter Magic

Hearty bean and ham soup warms your soul on chilly evenings with its rich, comforting flavors.

Aromas of smoky ham and tender legumes fill the kitchen, promising a delightful meal.

Generations of home cooks have perfected this classic dish, blending traditional ingredients with love.

Chunks of savory meat mingle with soft beans, creating a symphony of textures.

Each spoonful tells a story of rustic comfort and nourishing goodness.

Simple yet satisfying, this recipe brings warmth and joy to your table.

You’ll find yourself craving every last drop of this delicious, soul-soothing soup.

What to Serve with Your Bowl of Bean and Ham Soup

• Pair with Crusty Sourdough Bread: Slice thick, rustic sourdough bread to soak up the rich, hearty soup broth. Its tangy flavor complements the savory ham and bean mixture perfectly.
• Complement with Dry Riesling: Select a crisp, dry Riesling wine that cuts through the soup's richness. Its bright acidity and light fruit notes balance the deep, meaty flavors of the dish.
• Match with Sharp Cheddar Cheese: Sprinkle aged cheddar on top of the soup or serve alongside as a side garnish. The cheese's sharp, bold taste enhances the soup's complex flavor profile.
• Serve with Herb-Roasted Vegetables: Prepare a simple side of roasted carrots, parsnips, and Brussels sprouts.

Best Ways to Store Bean and Ham Soup for Later

• Refrigerate: Store leftover bean and ham soup in an airtight container in the refrigerator for up to 4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Freeze: Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months, ensuring a tight seal to prevent freezer burn.
• Microwave Reheating: Pour desired portion into a microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed. Check temperature to ensure even heating.
• Stovetop Reheating: Pour soup into a pot, add a splash of chicken broth to prevent sticking. Warm over medium-low heat, stirring occasionally until heated through. Adjust consistency with extra broth if needed.

All Your Bean and Ham Soup Questions, Answered

• Why do I need to soak the beans overnight?

Soaking beans helps reduce cooking time, makes them easier to digest, and helps remove some of the compounds that can cause digestive discomfort.

• Can I use canned beans instead of dried beans?

While you can use canned beans, dried beans provide a better texture and flavor for this slow-cooked soup. Canned beans may become mushy during the long cooking process.

• What if I don't have a ham bone?

A ham bone adds extra flavor, but you can substitute with additional diced ham or even skip it. The recipe will still be delicious with the other ingredients.

• How can I tell if the beans are fully cooked?

The beans are done when they’re tender and can be easily mashed with a fork. They should be soft but not falling apart completely.

Why Everyone’s Hooked on Bean and Ham Soup

• Savor Hearty Comfort: A soul-warming soup packed with rich protein and vegetables that delivers deep, satisfying flavors perfect for chilly days.
• Master Slow Cooking Magic: Simple ingredient preparation transforms basic components into a complex, restaurant-quality meal with minimal active cooking time.
• Customize with Ease: Flexible recipe allows substitutions and adjustments based on available ingredients, making it adaptable for different dietary preferences and pantry stocks.
• Batch and Freeze Friendly: Large-quantity recipe enables convenient meal prepping, with excellent storage potential for future quick and delicious meals.

What You Need for the Best Bean and Ham Soup

• Ham: Provides rich, smoky flavor and meaty texture to the soup.
• Ham Bone: Adds depth and additional savory flavor to the broth.

• Dried Beans: Hearty base ingredient that creates substantial and filling soup.
• Carrots, Celery, Onion: Classic vegetable trio that builds foundational flavor profile.
• Diced Tomatoes: Adds acidity and slight sweetness to the soup.

• Vegetable Broth, Chicken Broth: Creates liquid foundation for the soup.
• Vegetable Juice: Enhances overall flavor complexity.
• Lemon Juice: Provides bright, acidic balance to the rich ingredients.
• Worcestershire Sauce, Dijon Mustard: Contributes deep, tangy undertones.
• Chili Powder, Parsley, Pepper, Bay Leaves: Provides layered herbal and spicy notes.
• Salt: Final seasoning to enhance all other flavors.

Easy Steps to Make Bean and Ham Soup Like a Pro

Step 1: Prepare the Beans

Rinse dried beans thoroughly under cool running water. Submerge beans in a spacious container filled with water.

Allow beans to soak for a full night or minimum 8 hours to soften and reduce cooking time.

Step 2: Initial Bean Cooking

Drain soaked beans completely.

Transfer beans to a large cooking pot. Cover beans with water by approximately one inch.

Bring water to a rolling boil over medium heat. Reduce temperature and simmer for 30 minutes.

Drain beans again.

Step 3: Combine Soup Base Ingredients

• Soaked beans
• Chopped ham
• Ham bone (optional)
• Diced carrots
• Chopped celery
• Sliced onions
• Canned diced tomatoes with juice

Step 4: Add Flavor Boosters

• Vegetable broth
• Vegetable juice
• Fresh lemon juice
• Worcestershire sauce
• Dijon mustard
• Chili powder
• Chopped parsley
• Ground black pepper
• Bay leaves

Step 5: Slow Simmer the Soup

Pour chicken broth to completely cover all ingredients.

Set stove to low heat. Allow soup to gently simmer for 8 hours.

Stir occasionally and add extra broth if needed to maintain ingredient coverage.

Step 6: Final Seasoning

Remove ham bone if used.

Taste and add salt according to preference. Continue simmering for an additional 1-2 hours to develop deep flavors.

Step 7: Serve and Enjoy

Discard bay leaves before serving. Ladle hot soup into bowls and savor the rich, comforting flavors.

Smart Cooking Tips for Bean and Ham Soup Success

• Soak beans overnight to reduce cooking time and improve digestibility, preventing potential gas and bloating.
• Choose low-sodium ham or trim excess fat to create a healthier version of this hearty soup without compromising flavor.
• Use a slow cooker for convenient, hands-off cooking that allows flavors to develop deeply and evenly throughout the soup.
• Experiment with additional vegetables like sweet potatoes or kale to boost nutritional value and add interesting texture contrasts.
• Freeze leftover soup in individual portions for quick, satisfying meals during busy weekdays or when you need a comforting dish.

Fun Flavor Twists for Bean and Ham Soup Fans

• Smoky Bacon Upgrade: Replace ham with crispy bacon pieces, adding a rich, smoky flavor and extra crunchiness to the soup.
• Vegetarian Bean Fusion: Swap ham with plant-based protein like smoked tofu or tempeh, using vegetable broth and adding mushrooms for depth.
• Spicy Southwest Style: Incorporate diced green chilies, jalapeños, and cumin to give the soup a bold, southwestern kick with increased heat.
• Mediterranean Herb Blend: Mix in fresh rosemary, thyme, and a splash of red wine, transforming the soup with Mediterranean-inspired aromatics.

Bean and Ham Soup Recipe

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4.9 from 18 reviews

• Total Time: 18 hours
• Yield: 6 1x

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Description

Hearty bean and ham soup brings comfort straight from grandma’s kitchen, warming souls with rich, smoky flavors. Generations of home cooks have perfected this classic dish, inviting you to savor each spoonful of rustic, satisfying goodness.

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Ingredients

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Main Protein:

• 1.5 pounds ham (including ham bone)
• 1 (20 ounces) dried 15-bean soup mix

Vegetables:

• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 (14.5 ounces) can diced tomatoes, undrained
• 2 bay leaves

Liquid and Seasonings:

• 4 cups vegetable broth
• 1 cup vegetable juice
• Water (enough to soak and cook beans)
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chili powder
• 1 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• Salt, to taste
• Additional chicken broth as needed

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Instructions

1. Submerge dried beans in a spacious container filled with water, allowing them to soak thoroughly for a full 8-hour period or throughout the night.
2. Eliminate soaking liquid and transfer beans to a large cooking vessel. Introduce fresh water, covering beans by approximately one inch. Elevate to a rolling boil over moderate heat, then decrease temperature to a gentle simmer. Cook for half an hour, then drain excess liquid.
3. Consolidate prepared beans, ham, ham bone, chopped carrots, diced celery, minced onion, and canned tomatoes into the pot, ensuring even distribution.
4. Incorporate vegetable broth, vegetable juice, tangy lemon juice, Worcestershire sauce, Dijon mustard, warming chili powder, fresh parsley, ground pepper, and aromatic bay leaves. Blend ingredients thoroughly.
5. Pour chicken broth until all components are completely immersed. Maintain a low, consistent simmer for 8 hours, periodically stirring and replenishing liquid to prevent drying.
6. After 8-hour cooking duration, extract ham bone and adjust seasoning with salt according to preference.
7. Continue simmering for an additional 1-2 hours, allowing flavors to meld and intensify. Remove bay leaves before presenting the hearty soup.

Notes

• Soak beans overnight to reduce cooking time and improve digestibility, breaking down complex sugars that cause gas.
• Use low-sodium broths and ham to control salt intake, perfect for health-conscious individuals watching their sodium levels.
• Customize the soup by swapping ham with smoked turkey or plant-based protein for vegetarian and lighter protein options.
• Freeze extra portions in airtight containers for convenient meal prep, maintaining flavor and texture up to 3 months.

• Prep Time: 8 hours
• Cook Time: 10 hours
• Category: Dinner, Lunch, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 10 g
• Protein: 20 g
• Cholesterol: 60 mg