Hearty Ham and Bean Soup Recipe

There’s nothing quite like a warm bowl of soup to bring comfort to your day. This classic ham and bean soup recipe is a timeless favorite, perfect for chilly evenings or a satisfying weekend meal. It’s a wonderfully hearty and flavorful dish that combines tender beans with savory ham, creating a truly irresistible experience. You’ll love how simple it is to prepare, yet it delivers such a deeply delicious taste, making it an instant family favorite in any home.

Table of Contents

Why You’ll Love This Ham and Bean Soup

This easy ham and bean soup is more than just a meal; it’s a hug in a bowl. Here’s why you’ll find yourself making it again and again:

Hearty and Comforting: It’s incredibly filling and warms you from the inside out, ideal for any season.
Perfect for Leftovers: A fantastic way to use up leftover ham from holidays or special occasions.
Simple Ingredients, Big Flavor: Basic pantry staples transform into a rich, complex, and incredibly satisfying soup.
Budget-Friendly: Made with economical ingredients, it’s a cost-effective meal that feeds a crowd.
Freezer-Friendly: Easily make a large batch and store portions for quick, delicious meals later.

Ingredients

Gather these simple ingredients to create your next favorite ham and bean soup:

1 pound (2 1/2 cups) dry white beans, like cannellini or Great Northern
2 quarts of water (plus more for soaking)
2-3 pounds smoked ham shanks or ham hocks
2 teaspoons Herbes de Provence, or Italian seasoning
1 tablespoon extra virgin olive oil
1 cup diced onions (about 1 small onion)
1 cup chopped celery (about 2-3 ribs)
2/3 cup chopped carrots (about 1 medium carrot)
2-3 cloves garlic, minced
Tabasco sauce, to taste
Salt and pepper, to taste
Fresh parsley, chopped for garnish

Notes & Substitutions

For the beans, Great Northern or cannellini beans work beautifully due to their creamy texture. You can soak them overnight or use a quick soak method. Smoked ham shanks or hocks infuse the best smoky flavor into the soup. If unavailable, use a smoked ham bone or a thick slice of smoked ham. Feel free to swap Herbes de Provence for Italian seasoning, dried thyme, or a bay leaf. While water is fine, using chicken or vegetable broth will add an extra layer of savory depth to your ham and bean soup.

Equipment

You don’t need much specialized gear to make this delicious ham and bean soup. Just a few kitchen essentials will do:

Large stockpot or Dutch oven
Cutting board and a sharp knife
Small skillet for sautéing aromatics
Ladle for serving the finished soup

Instructions

Follow these step-by-step instructions to create your hearty ham and bean soup:

Rinse and Soak Beans: Begin by rinsing your dry white beans thoroughly under cold water. Place the rinsed beans into a large pot and cover them with plenty of fresh water. Bring the water to a rapid boil, then turn off the heat. Let the beans soak in the hot water for about two hours. After soaking, drain the water completely from the beans.
Simmer Ham Hocks: While your beans are soaking, place the ham shanks or ham hocks into a separate large pot. Cover the ham with two quarts of fresh water. Add the Herbes de Provence or Italian seasoning to the pot. Heat on high until the water reaches a gentle simmer. Reduce the heat to low, partially cover the pot, and maintain this gentle simmer for about one hour. This step allows the ham to tenderize and release its savory flavors.
Sauté Aromatics: Heat the extra virgin olive oil in a small sauté pan over medium-high heat. Add the diced onions to the pan and cook them, stirring occasionally, until they become translucent, which usually takes about 5 to 6 minutes. Next, add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic.
Combine Ingredients: After the ham hocks or shanks have simmered for an hour, carefully add the drained, soaked beans from step 1 into the large pot with the ham. Also, add the cooked onions and garlic from step 3, along with the chopped celery and carrots. Stir everything gently to combine the ingredients evenly within the pot.
Cook Until Tender: Continue to cook the ham and bean soup for another 40 minutes or so, leaving the pot uncovered. The soup is ready when the beans are tender and soft, and the ham meat easily pulls away from the bone. The vegetables should also be tender at this point, integrating their flavors into the broth.
Shred Ham: Carefully remove the ham bones from the soup. Using two forks, pull or shred all the tender meat from the bones. Discard the bones, then return the shredded ham meat to the pot. This ensures every spoonful of soup has delicious, savory ham.
Season and Serve: Stir several drops of Tabasco sauce into the soup to taste, adding a subtle kick. Season with salt and pepper as needed, adjusting to your preference after tasting the finished ham and bean soup. Serve your hearty soup hot, garnished with a generous pinch of chopped fresh parsley.

Pro Tips & Troubleshooting

Achieve the best ham and bean soup every time with these helpful tips and tricks.

Soaking Tips: The quick soak method detailed in the recipe is efficient. According to culinary experts, soaking beans can lead to more even cooking and improved texture. If you prefer, you can soak beans overnight in cold water; just remember to drain and rinse them thoroughly before cooking.
Flavor Boosters: Enhance the depth of flavor by adding an extra bay leaf during the simmering stage. A pinch of smoked paprika can also complement the ham’s smokiness beautifully.
Soup Consistency: If your soup becomes too thick for your liking, simply stir in a little more water or broth until you reach your desired consistency.
Avoid Salty Soup: Ham can be quite salty. Always taste your ham and bean soup before adding any extra salt, especially if using a salty ham hock.
Freezing Leftovers: Cool your soup completely before transferring it to freezer-safe containers. Leave a little headspace for expansion. It will last up to 3 months.

Serving, Storage, & Variations

This versatile ham and bean soup is delicious on its own but also pairs wonderfully with a few accompaniments.

Serving Suggestions: Serve your warm soup with a side of crusty bread for dipping, homemade cornbread, or a simple green salad.

Garnish Ideas: A sprinkle of fresh parsley adds brightness. You could also drizzle a tiny bit of high-quality extra virgin olive oil or a swirl of sour cream just before serving.

Storage: Store any leftover ham and bean soup in an airtight container in the refrigerator for up to 4 days.

Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Variations

Spicy Kick: For those who love heat, add more Tabasco sauce or a pinch of red chili flakes during the last 10 minutes of cooking.
Extra Veggies: Boost the nutritional content by stirring in a handful of fresh spinach or chopped kale during the last 15 minutes of cooking until wilted.
Smoked Sausage: If you desire more meat, consider adding sliced smoked sausage alongside or in place of some ham. Brown it lightly before adding to the soup for extra flavor.

Nutrition Information

Enjoying a hearty bowl of ham and bean soup offers satisfying nutrition. This homemade soup is packed with protein and fiber from the beans and ham, contributing to feelings of fullness. Research highlights the benefits of high-protein and fiber-rich soups for satiety and nutrient intake.

Calories: Approximately 350-400 calories per serving (based on 8 servings).
Protein: Around 25-30g per serving.
Fiber: Roughly 10-12g per serving.
Fat: Varies based on ham cut, typically 15-20g.

Disclaimer: Nutritional values are estimates and can vary based on specific ingredients, preparation methods, and portion sizes.

FAQ

Here are answers to some common questions about making ham and bean soup:

Do I have to soak the beans? Soaking is highly recommended; it reduces cooking time and helps the beans cook more evenly and prevents a dense, chewy texture in your ham and bean soup.
Can I use canned beans? While you can, dry beans are preferred for this recipe as they absorb the ham’s flavor better during the long simmer. Canned beans can be added at the end of cooking if needed.
What kind of ham is best? Smoked ham hocks or shanks are ideal for their rich, smoky flavor and tender meat that breaks down beautifully. A leftover ham bone also works wonderfully.
Can I make this in a slow cooker? Yes, you can! After soaking the beans and sautéing aromatics, combine all ingredients in the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours.
How do I thicken ham and bean soup? For a thicker consistency, you can mash some of the cooked beans against the side of the pot with a spoon or an immersion blender.

Conclusion

This hearty ham and bean soup is the epitome of comfort food – simple, satisfying, and packed with flavor. It’s a wonderful way to create a warm, nourishing meal that feels both traditional and incredibly special. Give this easy recipe a try; you’ll be amazed at how such humble ingredients can come together to create such a delicious and comforting dish. We know you will love this classic ham and bean soup! Let us know what you think by leaving a rating and review below!

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