Here’s a bowl of cozy comfort: ham and bean soup combines smoky ham, creamy beans and savory aromatics for a filling, budget-friendly meal. Whether made from leftover ham bone or a ham hock, this soup develops deep flavor during a long, gentle simmer. Serve with crusty bread for a homestyle supper that warms the soul.
Ingredients
– 1 lb (450 g) dried navy or great northern beans (or 3 cans, drained)
– 1 smoked ham hock or 2 cups diced cooked ham
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups (1.4 L) low-sodium chicken or vegetable broth
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp smoked paprika (optional)
– Salt and black pepper to taste
– 2 tbsp olive oil or butter
– Chopped parsley for garnish
– Optional: 1 small potato, diced
Servings and Cooking Time
Servings: 6 people. Preparation time: 20 minutes (plus soaking time if using dried beans). Cooking time: 1.5–2 hours (30 minutes active, remainder simmering); pressure-cooker or Instant Pot reduces active time to ~45 minutes.
Nutritional Value
The following is approximate per serving (1 cup ≈ 250 g) for one person:
– Calories: 320 kcal
– Protein: 20 g
– Carbohydrates: 34 g
– Fat: 8 g
– Fiber: 10 g
– Sodium: varies (approx. 650 mg with low-sodium broth)
This nutritional information is for one serving (about 1 cup); adjust for portion size.
Step-by-Step Cooking Process
– Rinse and sort 1 lb dried beans; soak overnight or use quick soak (boil 2 minutes, sit 1 hour), then drain.
– Heat 2 tbsp oil in a large pot over medium heat; add diced onion, carrots and celery and sauté until softened, about 6–8 minutes.
– Stir in minced garlic and cook 30–60 seconds until fragrant.
– Add the soaked beans (or drained canned beans), diced potato if using, and the ham hock or diced ham to the pot.
– Pour in 6 cups low-sodium broth and add bay leaves, 1 tsp dried thyme and 1/2 tsp smoked paprika.
– Bring to a simmer, then reduce heat to low and cover partially; simmer gently for 1–1.5 hours until beans are tender and flavors meld.
– If using a ham hock, remove it after cooking, shred the meat with forks and return shredded ham to the soup.
– For a creamier texture, mash a cup of beans against the pot and stir to thicken the broth.
– Taste and adjust seasoning with salt and pepper; simmer 5–10 more minutes.
– Remove bay leaves, garnish with chopped parsley and serve hot with crusty bread.
Alternative Ingredients
You can substitute canned beans for dried to save time (reduce cooking). Use smoked turkey leg or a turkey ham for lower-fat, or vegetarian smoked paprika and extra vegetables with a kombu strip for umami if omitting meat (keeps rich flavor).
Serving and Pairings
Serve ham and bean soup with crusty bread, cornbread, or simple green salad. Add pickled vegetables, chopped scallions, or shredded cabbage on the side. A crisp white wine or light beer pairs well for adults; offer buttered toast for kids.
Storage and Reheating
Cool soup to room temperature within two hours, then refrigerate in airtight containers for up to 4 days. To freeze, portion into freezer-safe containers and freeze up to 3 months. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if thickened; thaw overnight in refrigerator before reheating.
Cooking Mistakes
- Adding too much salt early — ham and broth are salty; season at the end.
- Not simmering long enough — undercooked beans are firm and starchy.
- Skipping the ham hock shredding — removing and shredding adds texture.
- Overthickening — avoid excessive mashing if you want a brothy soup.
- Using low-acid cookware with canned beans — can alter flavor.
Helpful Tips
- Soak dried beans overnight to reduce cooking time and gas-producing compounds.
- Reserve a cup of cooked beans to mash for natural thickening.
- Brown diced ham briefly for extra caramelized flavor before adding liquid.
- Make it a day ahead — flavors improve after resting overnight.
- Use low-sodium broth and adjust salt at the end.
FAQs
Can I use canned beans instead of dried?
Yes. If using canned beans, skip soaking and reduce simmering time—add canned beans in the last 15–20 minutes to heat through and absorb flavor; check seasoning as canned beans can add salt.
How do I make this vegetarian?
To make a vegetarian version, omit ham and use smoked paprika, liquid smoke (small amount), mushrooms, kombu and extra root vegetables for depth; use vegetable broth and add miso if you want extra umami.
Can I cook ham and bean soup in a slow cooker?
Absolutely. Transfer sautéed aromatics, beans (pre-soaked or canned), ham hock, broth and seasonings to a slow cooker and cook on low 6–8 hours or high 3–4 hours until beans are tender.
Is it safe to freeze ham and bean soup?
Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently; texture may thicken—add liquid if needed.
How can I reduce sodium in this soup?
Use unsalted or low-sodium broth, rinse canned beans well, choose low-sodium ham if available, and wait to add extra salt until after simmering and tasting.
Why are my beans still hard after cooking?
Hard beans can result from insufficient soaking/cooking time, old beans, or very hard water. Soak thoroughly, cook longer, or add a pinch of baking soda to the cooking water to help soften older beans.
What pairs well with ham and bean soup for a hearty meal?
Complement the soup with warm cornbread, a simple green salad, roasted vegetables, or a cheese plate; pickles or tangy slaw cut through the richness and add contrast.
Conclusion
Ham and bean soup is an economical, satisfying classic that rewards a little patience with deep, smoky flavor. Whether made from leftover ham or a smoked hock, it’s freezer-friendly, adaptable, and perfect for weeknight dinners or batch cooking for the week.
Ham And Bean Soup
Ingredients
- 1 lb 450 g dried navy or great northern beans (or 3 cans, drained)
- 1 smoked ham hock or 2 cups diced cooked ham
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups 1.4 L low-sodium chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp smoked paprika optional
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
- Chopped parsley for garnish
- Optional: 1 small potato diced
Instructions
- Rinse and sort 1 lb dried beans; soak overnight or use quick soak (boil 2 minutes, sit 1 hour), then drain.
- Heat 2 tbsp oil in a large pot over medium heat; add diced onion, carrots and celery and sauté until softened, about 6–8 minutes.
- Stir in 3 cloves minced garlic and cook 30–60 seconds until fragrant.
- Add the soaked beans (or drained canned beans), diced potato if using, and the ham hock or diced ham to the pot.
- Pour in 6 cups low-sodium broth and add 2 bay leaves, 1 tsp dried thyme and 1/2 tsp smoked paprika.
- Bring to a simmer, then reduce heat to low and cover partially; simmer gently for 1–1.5 hours until beans are tender and flavors meld.
- If using a ham hock, remove it after cooking, shred the meat with forks and return shredded ham to the soup.
- For a creamier texture, mash a cup of beans against the pot and stir to thicken the broth.
- Taste and adjust seasoning with salt and pepper; simmer 5–10 more minutes.
- Remove bay leaves, garnish with chopped parsley and serve hot with crusty bread.
Nutrition
