Ham and Bean Soup is a classic comfort meal, high in protein and low-effort, and perfect for cozy nights. Did you know many people search for “Ham and Bean Soup” when meal planning for the week? This guide surfaces practical timing, flavor tips, and swaps so your soup turns out rich and balanced every time. If you want simple side ideas while you cook, see our best vegan sandwich ideas for quick pairings. In this guide, you’ll learn how to prep, cook, and store perfect Ham and Bean Soup, plus variations and troubleshooting.
What Is Ham and Bean Soup?
Ham and Bean Soup combines soaked dried beans, savory ham, aromatics, and simmering liquid, creating a thick, hearty bowl. It ranges from brothy to stew-like depending on bean choice and cooking time. This recipe highlights balance between creaminess and meaty depth so each spoonful feels comforting.
Traditionally made with navy or great northern beans, the soup often uses leftover ham hocks or a smoked ham bone to infuse flavor. You can adapt seasoning for regional tastes, from Cajun spice to a simple herb blend.
– Typical serving size: 1 cup, about 250 g
– Calories per 1 cup: roughly 220-300 kcal, depending on ham fat
– Protein per serving: 12-18 g
– For official nutrition guidance, see the USDA database USDA
Ham and Bean Soup
Ingredients
For the ham broth
- 700 g smoked ham bone Or use diced smoked ham.
- 1.5 L water
- 1 onion Chopped.
- 2 carrots Chopped.
- 2 celery stalks Chopped.
For the soup
- 400 g dried navy beans Soaked.
- 1.2 L ham broth Prepared from the ingredients above.
- 2 bay leaves
- 2 garlic cloves Minced.
- Salt To taste.
- 400 g chopped ham To be added in the final 10 minutes.
Instructions
Preparation
- Rinse the dried navy beans and soak in cold water for 8-12 hours or use a quick soak method, then drain.
- Simmer the smoked ham bone or diced smoked ham with water, chopped onion, carrots, and celery for 45-60 minutes. Strain and keep the liquid for ham broth.
Cooking the Soup
- Combine the soaked beans, prepared ham broth, bay leaves, minced garlic, and salt in a pot.
- Simmer the mixture for 45-60 minutes until the beans are tender.
- Add the chopped ham in the final 10 minutes of cooking.
Notes
Nutrition
Step-by-Step Instructions
Follow these steps for reliable texture and deep flavor. Plan ahead for soaking and slow simmering. Each step lists the main action and the expected result so you can check doneness with confidence.
- Soak the Beans (plan ahead!)
– Action: Rinse 400 g dried navy beans, soak in cold water for 8-12 hours or use quick soak, then drain.
– Expected result: Beans will rehydrate, reducing cooking time and improving evenness. - Make the Ham Broth (plan ahead!)
– Action: Simmer a 700 g smoked ham bone or 400 g diced smoked ham with 1.5 L water, 1 onion, 2 carrots, 2 celery stalks for 45-60 minutes. Strain solids.
– Expected result: Rich, smoky liquid infused with savory notes for the soup base. - Make the Soup
– Action: Combine soaked beans, 1.2 L ham broth, 2 bay leaves, 2 garlic cloves, salt to taste, simmer 45-60 minutes until beans are tender. Add chopped ham in final 10 minutes.
– Expected result: Creamy beans, melded flavors, tender meat, and a thickened broth.
Pros & Cons
Ham and Bean Soup is budget-friendly and filling, excellent for batch cooking. It offers protein and fiber from beans and sustained energy for busy households. The tradeoff is prep time for soaking and simmering, and variable sodium levels from smoked ham.
- Pros: inexpensive, high protein, freezer-friendly, makes great leftovers.
- Cons: longer cook time, can be salty if using preserved ham, needs planning to soak beans.
Chef tip: Reduce sodium by simmering the ham bone and skimming excess surface fat before adding beans.
Variations & Substitutes
This soup adapts well to diets and equipment. Swap beans, cooking method, or proteins to change flavor, cook time, and nutrition. Each change shifts the soup body and salt content, so taste as you go.
- Vegetarian: use vegetable broth and smoked paprika instead of ham, increases fiber, lowers fat.
- Slow cooker: add soaked beans and broth to slow cooker, cook 6-8 hours on low, yields very tender beans.
- Instant Pot: use high pressure for 25-30 minutes, reduces time by 60-70% but watch for foam.
- Bean swap: great northern or cannellini for creamier texture, chickpeas add firmer bite.
Mistakes to Avoid
Beginner cooks often make the same errors, but most are easy to fix. Use this checklist while you cook to catch issues early and ensure a balanced bowl.
- Checklist:
- Not soaking beans, leads to uneven cooking, fix: quick soak or overnight soak.
- Adding salt too early, toughens beans, fix: salt near the end.
- Using overly fatty ham, makes soup greasy, fix: chill and skim fat or use lean ham.
- Boiling vigorously, breaks beans, fix: simmer gently.
- Skipping the ham broth step, results in flat flavor, fix: simmer ham bone for 45-60 min before adding beans.
For hearty sandwich pairings with this soup, try our high protein sandwich recipes that match the soup’s rustic profile.
Storage, Reuse
Store cooled soup in airtight containers in the fridge for up to 4 days, or freeze up to 3 months. Reheat gently to avoid breaking down the beans.
- Tips: cool quickly, remove excess fat after chilling, add a splash of water when reheating if too thick.
- Reuse idea: shred cooled ham and use in sandwiches or casseroles to reduce waste, stretch protein across meals.
Related Recipes / See Also
If you love the warm, baked flavors that pair with soup, try our bread-based recipes for sides and desserts.
- If you like quick sweet breads, see our moist banana loaf made in a bread maker.
- For a classic bread-dessert crossover, try our bread and banana pudding.
- Want a baked treat with a twist, read our complete guide to chocolate and zucchini bread.
Conclusion
Ham and Bean Soup is simple, nourishing, and forgiving when you follow basic steps. With proper soaking, a good ham broth, and gentle simmering, you get consistent results that store and freeze well. Make a batch, tweak the seasonings, and enjoy a warm, protein-rich meal any night of the week.
