Ham and Bean Soup

Cozy up with a bowl of this old-fashioned ham and bean soup, a hearty and smoky classic that turns leftover ham into homemade comfort, with tender beans simmered low and slow in a savory broth that feels just like home.

Ingredient Tips and Swaps

• Ham: Use a leftover ham bone or buy a ham bone, ham steaks, or ham hocks at the supermarket.
• Beans: Most mixed beans include a seasoning packet. Use it or save it, just reduce the broth if you do. Hambeens are a favorite, and Great Northern, navy, baby lima, or cannellini beans all work well. Soak overnight for even cooking.
• Broth: Use reduced-sodium chicken broth or chicken stock, as the ham also adds salt. For a more savory flavor, stir in some homemade Italian seasoning and toss in a couple of bay leaves or other dried herbs.
• Tomatoes: For a touch of brightness and balanced acidity, stir in the tomatoes after the beans are tender, as adding them too soon can prevent the beans from softening properly.
• Variations: You could also add minced garlic, diced potatoes, frozen green beans, or other frozen vegetables to stretch the meal further.

How to Make Ham and Bean Soup

1. Sort and soak beans overnight (full recipe below).
2. Combine soaked beans, broth, ham bone, and onion, and then simmer.
3. Remove the ham bone, chop the meat, and return it to the pot
4. Add celery, carrots, tomatoes, and seasonings. Simmer until tender.

Storing Leftovers

Store leftover ham soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.

Freeze in zippered bags for up to 6 months and thaw overnight in the refrigerator or in a crockpot set to low until heated through. Adding a splash of water or broth when reheating will help loosen the soup.

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Prep Time 20 minutes minutes

Cook Time 2 hours hours

Soaking Time 8 hours hours

Total Time 10 hours hours 20 minutes minutes

• Rinse the beans and check for any debris. Add the beans into a large pot and cover with cool water. Soak at room temperature for at least 8 hours or overnight. Drain.

• In a large pot, combine drained beans, broth, ham bone, and onion (do not add tomatoes until the beans are tender). Bring to a boil, reduce the heat, cover, and let simmer for 1½ to 2 hours or until beans are softened.

• Remove the ham bone from the soup and remove the meat from the bone. Cut into bite-size pieces.

• Add the ham back to the pot, add celery and carrot, diced tomatoes with juices, chili powder, and parsley. Cover and simmer 30 minutes more.

• Taste and season with salt and pepper as needed.

• Dried bean mixes come in 15- to 24-ounce packages. For the smaller package, reduce the broth by 1 ½ cups. For the larger package, add extra broth or water as needed during the simmering.
• For a thicker broth, simmer uncovered for the last 45 minutes, or mash some of the beans with a potato masher.
• If your beans come with a seasoning packet, you can add it with the diced tomatoes. Taste before adding any additional salt.
• Store leftovers in an airtight container in the refrigerator for 4 days or in the freezer for up to 6 months. 

Calories: 397 | Carbohydrates: 35g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 1123mg | Potassium: 1120mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3686IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pork, Side Dish, Soup

Cuisine American

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