Ham and Bean Soup Recipe

Did you try the ham and bean soup? Bean is not a favorite to my kids, so I tried to follow the ham and bean soup recipe and make a super delicious soup at home. And surprisingly, my kids enjoy the soup without saying a word. 

Ham and bean soup is hearty and filling. Plus, it’s perfect for chilly weather and will warm you up from the inside out. 

So whether you’re in the mood for a light lunch or something more substantial, my Ham and Bean Soup will hit the spot.

Are you ready to give it a try? Then grab the ingredients I have listed below and follow the step-by-step guide.

Why Should You Try Ham And Bean Soup

Ham and bean soup is a delicious and hearty winter meal that can be enjoyed by all. This hearty and nutritious bowl of soup can warm you up on a cold day and is enough to satisfy your hunger and impress your guest as well. 

This soup is super easy to make and will surely fill you up without being too heavy. All you need are some beans, ham, and a few other ingredients. And ham and bean soup are versatile – you can add different flavors or veggies to customize it according to your taste.  

Plus, it is full of flavor and loaded with vitamins, minerals, and other nutrients essential for a healthy diet. Ham and beans are a great source of protein and other nutrients like potassium, iron, thiamin (vitamin B1), niacin (B3), vitamin B6, magnesium, and zinc.

These vitamins are responsible for providing energy throughout the day as well as helping to keep you healthy overall. 

In addition to being rich in protein and fiber, ham contains significant amounts of folate, which helps to prevent congenital disabilities in pregnant women. And bean broth is high in antioxidants and soluble fiber, which help reduce inflammation throughout the body. And lastly, beans are a great source of plant-based calcium which helps promote strong bones & teeth over time!

So if you’re looking for a comforting winter meal that will keep you full for a long time – try ham and bean soup!

Ham and Bean Soup Recipe

Ham and Bean Soup Recipe

0 from 0 votes
Recipe by Lindsay G. Cabral Cuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

45

minutes
Cooking time

3

hours 

20

minutes
Calories

225

kcal
Total time

4

hours 

5

minutes

Ham and bean soup is an easy-to-make soup that is classic comfort food enjoyed any time of the year.All you need is some ham hocks (or other bone-in meat), onion, celery, carrots, garlic, white beans or black beans,  etc.

chicken broth or vegetable broth, fresh parsley sprigs (optional), salt and pepper to taste, and a few more. You can either simmer the soup on the stovetop or throw everything in a slow cooker for an easy dinner that everyone will love!

Let’s explore the full recipe below.

Ingredients

  • 2 cups northern bean

  • 1 ham bone with meat ( leftover ham)

  • 3 ham hocks

  • 2 cups carrot

  • 1 and ½ cup onion

  • 1 cup celery

  • 4 cups chicken broth

  • 6 cups of normal water

  • 3 garlic cloves

  • 3 bay leaves

  • 1 teaspoon thyme

  • 1 teaspoon mustard

  • ½ teaspoon paprika

  • ¼ teaspoon nutmeg

  • 2 tablespoons butter

  • 2tablespoon olive oil

  • 1 teaspoon black pepper

  • Salt as per taste

how to make Ham and Bean Soup

  •  Soak The Bean: Turn on the stove, put a large pot filled with water, and set the heat at high. Let the water boil, meanwhile rinse the beans and take in a strainer. Once the water is boiling, add the beans, turn off the heat and cover it. Let the bean soak in boiling water for a minimum of 1 hour.
    Soak The Bean
  •  Fry The Vegetables: Turn on the stove again, put a large stockpot, and set the heat at medium-high. Pour 2 tablespoons of olive oil and 2 tablespoons of butter and wait until the butter melts. Then add the 1 ½ cup onion, 2 cup carrot, and 1 cup celery,  stir and fry until the onion turned golden brown or everything becomes soft.
    Fry The Vegetables
  • Add The Spices: It’s time to add spices, start with 3 minced garlic cloves, and stir for a minute. Now add 4 cups of chicken broth and 6 cups of water. Let it come to a boil, then add other spices like 3 bay leaves, 1 teaspoon thyme, 1 teaspoon mustard, ½ teaspoon paprika, and ¼ teaspoon nutmeg, and give it a stir. 
    Add The Spices
  • Cook The Soup: Add the ham hock and ham bone to the boiling soup and reduce the heat to medium-low. Let it simmer for a few minutes, then give it a stir and continue this 1 hour. Don’t forget to give it a stir in a few minutes.
    Cook The Soup
  •  Add The Beans: Once one hour has passed, drain the beans and add them to the soup. Continue cooking ( stir in a few minutes) for 2 hours. 
    Add The Beans
  •  Shred The Ham Meat: After 2 hours passed, the soup is ready. Remove the bay leaves, ham bone, and ham hocks from the soup. Take the ham bone in a separate bowl and shred its meat. Then roughly chop the meat and add them again to the soup. Give it a stir and mix the meat with the soup, that’s it.
    Shred The Ham Meat
  •  Keep In Refrigerator: Now transfer the soup to a large pot and put it in the refrigerator. Keep it there for 12-14 hours. Meantime fat will rise and solidify on the top which will make the soup more delicious. Once time is up, take it out from the freeze, and heat up.
    Keep In Refrigerator
  • Serve: The soup is all ready to serve. Let it cool down a little, take small soup bowls, and serve according to need. Garnish with some shredded meat or serve it as it is. the amount of soup we have made can be easily served to 5-6 people. 
    Serve

Recipe Video

How To Store Ham And Bean Soup

Storing ham and beans is simple. Just transfer the soup into an airtight container and keep it in the refrigerator. This way, the soup will be in good condition for up to 5 days. And if you want to store it for more days, keep the container in the fridge and store it for up to three months. In that case, after thawing the soup, it will be really thick in consistency, so it will be better if you add a little hot water and simmer for a minute when reheating. 

Tips And tricks

  • If you have leftover cooked ham, that’s also good; you can definitely use them to make the soup. 
  • Avoid northern beans if you don’t want the soup to become grainy. Navy beans are the best for making ham and bean soup. They break down easily and make the soup creamy and rich.
  • The more time you cook the soup, the more flavors soup you will get. So cook the soup slowly. It will give better consistency and tender meat. 
  • Some cook the bean separately and then add them to the soup. But I am telling you to cook the bean in soup because beans will make the soup thickener and give its creamy consistency. Why spend extra time? Cook the ham and beans together until you get satisfactory results.
  • Season the soup with some freshly ground black pepper and minced parsley, and you must leave it to chill overnight to bring out the perfect creamy flavor. 

Nutrition facts Of Ham And Bean Soup

Fat 7.7-gram 
Cholesterol 43 mg 
Sodium 971 mg
Carbohydrate 71 gram 
Protein 37-gram 

Conclusion

Ham and bean soup is an easy and delicious way to use up some of those leftover ham bones, ham hocks, and even some of that fresh pork fat.

This soup is sure to please, whether you’re looking for a warm meal on a cold day or a light and healthy dinner. Plus, it’s simple enough that you can make it on a busy night without all the fuss.

In addition to being healthy on its own merits, you can turn this versatile soup into a hearty vegan or gluten-free dish by adding your favorite toppings, such as avocado slices or crockpot baked beans. 

So, why not add this soup to your rotation to enjoy every bowl?  

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Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.

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