There’s something so comforting about a warm bowl of Ham & Bean Soup. This dish brings back memories of cozy nights at home, the smell of smoky ham wafting through the kitchen, making everyone feel welcome.
This soup helps use up leftover ham and beans, delivers quick weeknight nutrition, reduces waste, and yields a comforting, budget friendly meal.
I’ve often found myself in a pinch, looking for a meal that’s both hearty and satisfying, especially after a long day. Ham & Bean Soup is a lifesaver. It’s made from easy-to-find ingredients and can really warm you up on chilly days.
What I love is how straightforward this recipe is. With just about 15 minutes of prep and an hour of cooking, you end up with a soup that tastes like it’s been simmering all day. Plus, it’s a great way to use up leftover ham!
If you’re in need of more tasty ideas, check out my Chicken Orzo Salad for a light dish that pairs well with this comforting soup.
Why You Will Love This Recipe
- Savory and Hearty Flavor : The mix of smoky ham and nutty beans creates a warm and comforting flavor, perfect for any mealtime.
- Quick and Convenient : With just 15 minutes of prep and an hour of cooking, it’s a quick way to whip up something satisfying.
- Great for Leftovers : This soup stores well in the fridge for up to three days, making it ideal for meal prepping and enjoying later.
- Customizable Ingredients : You can easily switch up the beans or spices to suit your taste, keeping things interesting with each batch.
Easy Ham and Bean Soup Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: Dutch Oven
- Cuisine: American
- Diet: None
Description
A hearty and flavorful ham and bean soup that is perfect for any occasion.
Ingredients
- 1 lb ham hocks or diced ham, remove excess fat
- 2 cups dried navy beans, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Warm Up the Ham: Start by chopping your leftover ham into chunks, making them bite-sized so they mingle nicely in the soup. Remove any excess fat to keep the soup light.
- Sauté the Aromatics: Heat some olive oil in a large pot. Toss in the chopped onions, celery, and carrots. Sauté until they soften and begin to emit a sweet smell. Do not rush this step, and ensure the veggies do not brown too much to avoid bitterness.
- Add the Beans and Ham: Stir in your chopped ham along with the soaked beans. The beans will glisten as they cook in the pot—this blend creates the hearty essence of the soup. Ensure the beans are soaked well enough; if not, they may take longer to cook.
- Pour in the Broth: Pour in enough chicken broth to cover the ingredients. Watch it swirl and combine, as the warmth from the broth releases flavors. If needed, extra liquid can be added later, so do not overdo it now.
- Season and Simmer: Sprinkle in salt, pepper, and any desired herbs before bringing everything to a simmer. The soup will bubble gently, releasing a savory scent throughout your kitchen. Taste as you go to ensure it does not get too salty; it is better to under-season and adjust later.
- Check and Stir Occasionally: Let it cook until the beans are tender and the flavors meld beautifully. Stir occasionally to prevent sticking to the bottom of the pot.
- Adjust Consistency and Serve: If the soup is too thick, add a splash more broth or water to reach your desired consistency. Ladle the soup into bowls while hot. Adjust the seasoning before serving, ensuring a balanced flavor.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the beans are undercooked, a longer simmer on low heat can help them reach tenderness without turning mushy. For a thicker consistency, start with less broth and gradually add more until it suits your taste. If the flavor seems weak, add a pinch more salt and pepper before serving. For overly salty soup, dilute with additional broth or water to balance it out.
- Reheating Instructions: Reheat in a pot on medium heat or in a microwave until hot, stirring occasionally.
- Serving Suggestions: Serve with crusty bread for dipping, pair with a simple garden salad, or top with fresh herbs like parsley or chives.
- Recipe Variations: Substitute navy beans with black beans for a different flavor, add diced potatoes for a thicker soup, or include spinach or kale for added vegetables.
- Ingredient Notes: When using leftover ham, chop it into small pieces for even flavor distribution throughout the soup during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg
Recipe Tips
- If the beans are undercooked, a longer simmer on low heat helps them reach that perfect tenderness without turning mushy.
- For a thicker consistency, start with less broth and gradually add more, checking as you go until it suits your taste.
- If the flavor seems weak, try adding a pinch more salt and pepper at the end; taste before serving to adjust accordingly.
- When the soup turns out too salty, a splash of additional broth or plain water can help balance it out without sacrificing taste.
- If using leftover ham, chopping it into small pieces can help distribute its flavor evenly throughout the soup during cooking.
Serving Suggestions
Pair this ham and bean soup with crusty bread for dipping or a simple garden salad. Top each serving with fresh herbs like parsley or chives for added flavor.
This soup works well as a base for casseroles, pasta dishes or grain bowls. Use it to create hearty wraps, tacos or stuffed vegetables for a different twist.
Consider drizzling a light vinaigrette over the soup before serving. A dollop of Greek yogurt also adds a creaminess that complements the dish.
Recipe variations
- You can swap out ham hocks for 1 lb of diced turkey or smoked sausage to give the soup a different taste.
- Add 1 teaspoon smoked paprika and 1 teaspoon dried thyme for a warm, comforting flavor profile that complements the ingredients.
- Either use 2 cups of cooked lentils or 2 cups of chickpeas as an alternative protein source in this hearty soup.
- If you’re looking to scale this recipe, increase the ingredients to 1.5 lbs of ham and 3 cups of beans for a more substantial meal.
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How to Store?
To keep your ham & bean soup fresh, follow these storage tips:
Refrigeration: Store soup in an airtight container in the refrigerator for up to 3 days.
Freezing: Place soup in a freezer-safe container. Store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat soup on the stove over medium heat until heated through. Stir occasionally for even warming.
Other Recipes You’ll Love
- Chicken Orzo Salad
- Lemony Chicken and Corn Orzo Salad
- Grilled Chicken Orzo Salad
- Lemon Orzo Salad with Veggies and Chicken
If you enjoyed this Ham & Bean Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
