You’re gonna love this ham bean soup recipe! It’s hearty, filling, and perfect for chilly days, especially when you’ve got some leftover holiday ham just waiting to be used up. Doesn’t that sound great?
Solves leftovers waste by turning ham and pantry beans into a hearty, budget-friendly, one-pot meal that simplifies prep, reduces cooking time, and feeds a crowd.
Cooking for family can be a bit tricky, especially with my mom and siblings having gluten allergies. I always want to make something everyone can enjoy, and this soup is a fantastic way to do that. Plus, it’s packed with protein and fiber, making it a heartier option that also fits my needs.
What’s nice about this recipe is it comes together quickly in under 45 minutes. You can use canned or dry beans, which gives you some flexibility based on what you have on hand. Stovetop cooking helps bring out those savory flavors beautifully, too.
If you want a different twist, you can check out this Shrimp Piccata recipe that’s equally delicious. It’s always fun to try new things in the kitchen!
Why You Will Love This Recipe
- Hearty Texture : This soup is filled with tender beans and chunks of ham that create a satisfying, creamy consistency. It’s like a warm hug in a bowl.
- Savory Flavor : With a mix of savory ham, fresh veggies, and Italian seasoning, every bite bursts with rich, comforting goodness that warms you inside and out.
- Convenient and Quick : You can whip this up in under 45 minutes, making it an easy choice for a weeknight dinner or a cozy weekend meal.
- Great for Storage : Leftovers are just as good. Store it in the fridge for up to five days, and you’ll have lunch ready to go every day.
Homemade Ham and Bean Soup
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 cups 1x
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: dairy-free, egg-free, gluten-free, grain-free, high protein, nut-free
Description
A hearty and comforting ham bean soup loaded with flavors and nutrients.
Ingredients
- 1 tablespoon olive oil, for sautéing
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 3 medium-large carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 2 quarts water (or 1 quart water + 1 quart chicken broth)
- 2 bay leaves
- 1 ham hock / ham bone (optional)
- 20 – 24 ounces chopped or pulled cooked ham pieces
- 3 15-ounce cans Great Northern beans, drained and rinsed
- 5 ounces fresh baby spinach leaves
- 1 tablespoon apple cider vinegar
- Salt, to taste (optional)
Instructions
- Simmer & Savor: Start cooking by putting everything into a pot and covering it. Let it simmer on low heat for about 30 minutes, ensuring you catch a warm, hearty aroma wafting through your kitchen. This step helps the flavors mingle beautifully, but do not let it boil too hard; it can ruin the texture of the beans.
- Check & Adjust Flavor: After about 30 minutes, conduct a taste test. You should get a blend of savory ham and earthy beans that warms you up. If it is too salty, consider adding a bit of unsalted broth or water. Just make sure you do not skip this step; it is where you can really fine-tune the flavor.
- Mash for Thickness: If you prefer your soup thicker, use a masher or fork to gently mash some beans right in the pot. This should give you a nice creaminess that coats the spoon. Just remember not to go overboard; too much mashing can turn it into paste instead of soup.
- Cool & Serve: Once it has reached a consistency you love, let the soup cool a bit before serving. Scoop it into bowls and enjoy the warmth and comfort it brings. Do not rush this part; letting it sit for a moment can help prevent burns and improves the flavors.
Notes
- Storage Tips: Let soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days.
- Expert Tips: If the beans are not getting tender, try simmering the soup for an extra 15 minutes and check again.
- For a richer flavor, taste the broth before adding salt to avoid overpowering the dish.
- If the soup is a bit watery, mashing about 1 cup of beans can help thicken it up nicely.
- When using dry beans, soaking them overnight can help reduce cooking time and ensure tenderness.
- Serving Suggestions: Serve with crusty sourdough bread.
- Pair with a fresh garden salad.
- Add cornbread muffins on the side.
- Recipe Variations: Use different greens like collard greens instead of spinach.
- Incorporate diced potatoes for added heartiness.
- Experiment with different beans such as black beans or pinto beans.
- Ingredient Notes: Select quality ham and fresh vegetables for the best flavor.
- For substitutions, instead of a ham hock, you can use 1 lb ham steak cut into pieces.
- If you do not have canned beans, you can substitute with 1 lb dry white beans, soaking and cooking according to instructions. Use low-sodium options for broth to minimize salt.
Nutrition
- Serving Size: 1 cup
- Calories: 368
- Sugar: 4g
- Sodium: 708mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 70mg
Recipe Tips
- If the beans aren’t getting tender, try simmering the soup for an extra 15 minutes and check again.
- For a richer flavor, taste the broth before adding salt to avoid overpowering the dish.
- If the soup is a bit watery, mashing about 1 cup of beans can help thicken it up nicely.
- When using dry beans, soaking them overnight can help reduce cooking time and ensure tenderness.
- For a heartier texture, consider adding diced potatoes along with the other veggies during cooking.
Serving Suggestions
Enjoy this ham bean soup alongside crusty sourdough bread for a comforting meal. A fresh garden salad provides a bright contrast and adds crunch.
Use this soup as a base for other dishes like a ham and bean casserole or serve it with cornbread muffins. This soup also complements roasted vegetables, enhancing your dining experience.
Consider a sprinkle of fresh herbs to finish each bowl. You may also drizzle olive oil for added richness and flavor when serving.
Recipe variations
- You can use diced potatoes instead of beans for a heartier texture in your ham and bean soup.
- Add 1 teaspoon smoked paprika and ½ teaspoon red pepper flakes for an extra kick of flavor.
- Either opt for black beans or chickpeas in place of Great Northern beans for a unique twist.
- If you’re aiming for more soup, add another quart of water or broth and increase the ham to 32 ounces.
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How to Store?
To keep your ham bean soup fresh, follow these storage tips:
Refrigeration: Allow the soup to cool. Store in an airtight container in the fridge for up to 5 days.
Freezing: Pour cooled soup into a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm soup on the stove over medium heat until heated through. Stir occasionally to prevent sticking.
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