Hearty & Easy Ham and Bean Soup: The Ultimate Leftover Ham Recipe
There’s nothing quite like a warm, comforting bowl of homemade soup to chase away the chill of a cold day. Our Hearty Ham and Bean Soup is not just a delightful meal; it’s also an incredibly smart and frugal way to make the most of your holiday leftovers, especially that delicious baked ham. With a short list of simple, inexpensive ingredients, this recipe transforms leftover ham into a rich, flavorful, and incredibly satisfying soup that your whole family will love.
This classic dish delivers pure comfort in every spoonful, making it an ideal choice for busy weeknights or a cozy weekend supper. It’s hearty enough to be a complete meal on its own, yet versatile enough to be paired with your favorite side. Say goodbye to food waste and hello to a new family favorite!
Why This Ham and Bean Soup Recipe is a Must-Try
When the holidays are over, and you find yourself with an abundance of leftover ham, the question often arises: “What do we do with all this delicious ham?” While our split pea soup is a strong contender, this ham and bean soup recipe truly shines as a perfect solution. It’s more than just a way to clear out the fridge; it’s an opportunity to create a brand new, incredibly satisfying meal that tastes even better than the original ham dinner.
This recipe works wonders for several reasons:
- Ultimate Comfort Food: There’s a reason ham and bean soup is a classic. It’s warm, hearty, and evokes a sense of nostalgia and homestyle goodness. It’s the kind of meal that wraps you in a cozy embrace on a chilly evening.
- Economical and Frugal: Utilizing leftover ham means you’re saving money and preventing food waste. Beans are also an incredibly affordable and nutrient-dense ingredient, making this a budget-friendly powerhouse meal.
- Simple Ingredients, Rich Flavor: You don’t need a gourmet pantry to make this soup. With just a few staple ingredients, you’ll develop a deep, savory flavor profile that tastes like it simmered all day (which it practically does!).
- Nutrient-Packed: Dried beans are a fantastic source of plant-based protein, fiber, and essential minerals, contributing to a healthy and filling meal. Combined with ham, you get a balanced dish that sustains you.
- Perfect for Any Occasion: While it’s ideal for post-holiday ham (think Christmas, Easter, or even Thanksgiving glazed ham), this simple soup is also excellent for chilly weeknights or meal prepping for the week ahead.
Just a heads-up: to achieve the best texture and flavor, you will need to plan a day ahead for this meal as the dried beans require an overnight soak. This simple step is crucial for tender beans and improved digestibility, promising a truly superb soup experience.
Key Ingredients for a Delicious Ham and Bean Soup
Crafting a truly memorable ham and bean soup begins with selecting quality ingredients. Below, we’ll dive into the essential components that make this soup so flavorful and satisfying. You can find all specific measurements, quantities, and detailed instructions in the printable recipe card at the very end of this post.
The Meat (and its delicious alternatives!)
The star of the show, of course, is the ham. This recipe is specifically designed to be a fantastic way to utilize leftover ham from your holiday dinner, whether it’s a spiral-cut ham, glazed ham, or a smoked ham roast. The residual flavor from the roasted ham adds incredible depth to the soup. If you don’t have holiday leftovers, don’t worry! You can easily purchase pre-diced ham from the grocery store. For an even richer, smokier flavor, consider these tasty options:
- Ham Hocks: These are a fantastic addition for a truly authentic, deep ham flavor. Their gelatinous nature also adds body and richness to the broth. If using ham hocks, you’ll want to simmer them with the beans from the beginning, removing the meat once tender and shredding it back into the soup.
- Smoked Sausage: For a different smoky dimension and a quicker preparation time, diced smoked sausage (like kielbasa) can be a wonderful substitute.
- Bacon: A few strips of crispy bacon, crumbled and added at the end, can provide a burst of savory, salty flavor. You can also render the bacon first and use the fat to sauté your onions for an extra layer of taste.
- Ham Bone: If you have the ham bone from your holiday roast, don’t discard it! Simmering the ham bone with your beans and water will infuse the soup with an unparalleled depth of flavor. Remove it before serving.
The Vegetables (Fresh & Canned for Convenience)
Vegetables provide essential flavor, texture, and nutrients to our soup. Here’s what you’ll need:
- Onion: A large onion is crucial for building a flavorful base. Both white or yellow onions work well. For added aromatic complexity, consider sautéing the onion (and possibly some diced celery and carrots for a classic mirepoix) before adding other ingredients.
- Canned Diced Tomatoes: These add a lovely tang and a hint of sweetness to the broth, balancing the richness of the ham. I’m partial to the fire-roasted variety for its smoky depth, but any good quality diced tomatoes will do. Don’t drain them; the liquid contributes to the soup’s body.
- Dried Beans: This recipe is incredibly adaptable when it comes to beans. You can use virtually any variety of dried beans you like! Navy beans, Great Northern beans, pinto beans, cannellini beans, or even a mixed 15-bean variety all yield fantastic results. Each type offers a slightly different texture and flavor profile, so feel free to experiment. Remember, proper soaking is key for tender beans.
The Dry Ingredients (Flavor Enhancers & Bean Softener)
These seemingly small additions play a big role in the success of your soup:
- Baking Soda: A secret weapon for soaking dried beans! Adding a small amount of baking soda to the soaking water helps to break down the pectin in the beans more quickly, leading to significantly softer beans in less time. This also can aid in digestibility for some people.
- Seasonings: A carefully chosen blend of spices elevates the soup from good to extraordinary. You will need:
- Salt & Black Pepper: The fundamental flavor enhancers. Remember to taste and adjust these to your preference, especially since ham can be quite salty.
- Dried Basil: Adds a warm, sweet, and slightly peppery aroma that complements the tomatoes and ham beautifully.
- Chili Powder: Contributes a mild warmth and earthy depth, without making the soup spicy (unless you use a hot variety).
- Garlic Powder: Provides a foundational savory note that enhances all the other flavors. Fresh minced garlic can also be used and sautéed with the onion.
- Optional Additions: Consider a bay leaf or two added during simmering (removed before serving) for an extra layer of herbaceousness, or a pinch of smoked paprika for an even deeper smoky note.
How to Make Homemade Ham and Bean Soup: A Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a quick reference or to print, you can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and full instructions, located at the bottom of this post.
- Prepare the Beans (Overnight Soak Method): First, you’ll need to add your chosen dried beans to a large stockpot. It’s important to use a generously sized pot, as the beans will expand significantly as they rehydrate. Cover them completely with cold water, ensuring there’s at least 2-3 inches of water above the bean level. Stir in the baking soda. This mixture will need to soak overnight at room temperature. This overnight soak is my preferred method as it consistently produces the most tender and evenly cooked beans.
EXPERT TIP – Quick Soak Method: If you’re short on time and prefer a quicker softening method for your beans, don’t fret! You can still achieve tender beans. Bring the beans and water (without baking soda initially for this method) to a rolling boil on the stove. Boil for 2-3 minutes, then turn off the heat, cover the pot, and let it sit for a minimum of one hour, or even up to four hours. After soaking, proceed with draining and rinsing as described in step 2. While faster, the overnight soak often leads to slightly better texture and can aid in digestibility by reducing some of the complex sugars.
- Rinse the Beans Thoroughly: The next day (or after your quick soak), completely drain off the soaking water using a colander. It’s crucial to discard this water and rinse the beans well under cold running water. This washes away any impurities and some of the natural compounds that can cause digestive discomfort.
- Combine & Begin Cooking: Return the rinsed beans to the same large stockpot. Add fresh water, the chopped ham (or other meat choice), the diced onion, and the entire can of undrained diced tomatoes. Bring this mixture to a full, vigorous boil over high heat.
- Simmer to Perfection: Once the soup reaches a full boil, reduce the heat to medium-low to maintain a high simmer. Cover the pot and allow it to cook for 2-3 hours. The cooking time can vary depending on the type and age of your dried beans. You’ll know the soup is ready when the beans are beautifully tender and creamy, easily mashed with a fork. Stir occasionally to prevent sticking and ensure even cooking.
- Season & Flavor: After the beans are tender, it’s time to build the final flavor profile. Add in the salt, black pepper, dried basil, chili powder, and garlic powder. Stir everything together thoroughly to distribute the seasonings evenly.
- Final Simmer & Serve: Allow the soup to continue simmering for another 30 minutes. This extra simmering time allows the flavors to meld and deepen beautifully, creating a more cohesive and delicious soup. Once done, ladle the steaming hot soup into bowls and serve immediately. Garnish with fresh parsley or a sprinkle of extra black pepper, if desired.
Frequently Asked Questions About Ham and Bean Soup
Here are some common questions and helpful tips to ensure your Ham and Bean Soup turns out perfect every time!
Discarding the bean soaking water is a crucial step for a few key reasons. Firstly, when dried beans are packaged for grocery stores, they are not typically washed, so soaking helps to clean them of any dust, dirt, or debris. Secondly, and perhaps more importantly, beans contain complex sugars called oligosaccharides, which are notorious for causing gas and bloating. Soaking helps to dissolve these sugars into the water, and discarding the water effectively removes a significant portion of them, making the beans easier to digest for many people. Finally, some of the compounds that can contribute to a slightly bitter flavor are also leached into the soaking water.
If your ham and bean soup turns out thinner than you prefer, there are a couple of excellent ways to thicken it:
1. Cornstarch or Flour Slurry: Create a slurry by whisking together 1-2 tablespoons of cornstarch (or all-purpose flour) with an equal amount of cold broth or water until smooth. Gradually whisk this slurry into the simmering soup during the final 15-20 minutes of cooking. Continue to simmer, stirring occasionally, until the soup reaches your desired thickness.
2. Blended Beans: For a natural thickening method that also enhances creaminess, remove about a cup or two of the finished soup. Make sure you get a good mix of beans, tomatoes, and some broth. Carefully blend this mixture using an immersion blender directly in the pot, or transfer it to a regular blender (blending in batches if needed, being cautious with hot liquids) until smooth. Then, simply add the blended mixture back into the soup and simmer for another 10-15 minutes to allow it to thicken. This method adds body without altering the flavor significantly.
Properly stored, your cooled ham and bean soup can be refrigerated in an airtight container for 3-4 days. Ensure it cools completely before transferring it to the container to prevent bacterial growth and condensation.
Absolutely! Ham and bean soup freezes exceptionally well, making it a fantastic candidate for meal prepping. You can freeze your soup for up to 3 months using a few different methods. Always ensure the cooked soup has cooled completely to room temperature before freezing:
– Gallon or Quart-Sized Zipper Plastic Bags: These are great for space-saving. Label the bags with the date using a permanent marker. After filling them about 3/4 full with soup, lay the bags flat in a single layer in the freezer. Once they are frozen solid, you can stack them vertically or horizontally to save considerable freezer space.
– Wide-Mouth Glass Mason or Ball Jars: These are a wonderful eco-friendly option. When using glass jars for freezing, it’s crucial to leave an inch or two of headspace (the space between the food and the lid) to allow for expansion as the soup freezes, preventing the glass from cracking.
– Freezer-Safe Plastic Containers: There are plenty of plastic containers with secure lids that are specifically designed for freezing. Similar to glass jars, remember to leave some extra room (about an inch) for the soup to expand when it freezes.
To reheat, thaw the soup in the refrigerator overnight, then gently reheat on the stovetop or in the microwave until thoroughly warm.
Yes, you certainly can! An Instant Pot or pressure cooker can significantly reduce the cooking time, though you will still benefit from soaking the beans ahead of time for best results and digestibility. After rinsing the soaked beans, add all the soup ingredients (beans, fresh water, ham, onion, tomatoes, and seasonings) to your Instant Pot. Secure the lid, set the valve to sealing, and cook on manual high pressure for 20 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes before carefully performing a quick release of any remaining pressure. Stir well and serve.
While the overnight soak is highly recommended for optimal texture, flavor, and digestibility, it is not strictly mandatory if you’re in a pinch. You CAN skip the overnight soak by using a “quick soak” method: bring the beans and water to a boil on the stove for 2-3 minutes. Then, turn off the heat, cover the pot, and let it sit for a minimum of one hour (or up to four hours) before draining and rinsing. Please note that soaking the beans overnight not only helps them cook more evenly and tenderly but also eliminates some of the complex sugar molecules that can make beans harder to digest and potentially cause more gas. If skipping or shortening the soak, be prepared for slightly longer overall cooking times and a potentially firmer bean texture.
A big, steamy bowl of hearty ham and bean soup truly is a great way to warm your bones and soul on a chilly day. This recipe not only serves as the perfect comforting meal but also provides an ingenious way to transform your leftover ham from Easter or Christmas dinner into something completely new and equally delicious. It’s a testament to simple, wholesome cooking that brings joy and satisfaction to the table.
What to Serve with Your Perfect Ham and Bean Soup
While this ham and bean soup is undeniably a meal in itself, pairing it with the right sides can elevate the dining experience even further. Here are some wonderful suggestions to complement its rich flavors and comforting warmth:
- Crusty Bread: A must-have for soaking up every last drop of that savory broth! Our homemade Italian bread is my absolute favorite choice with this soup, offering a perfect chewy texture and rustic flavor. Alternatively, my homemade white bread is also wonderfully soft and absorbent. Don’t forget some warm cornbread for a delightful Southern touch!
- Fresh Salad: A crisp, light salad provides a refreshing contrast to the hearty soup. My Caesar salad is always a delicious option, but a simple green salad with a vinaigrette or a tangy coleslaw would also be perfect.
- Light Sandwiches: If you’re like me and enjoy a chilled side with your hot soup, delicate cucumber sandwiches would be a fantastic, elegant pairing, providing a cool and crunchy counterpoint. A classic grilled cheese sandwich is also an undeniable favorite.
- Simple Vegetables: Steamed green beans, roasted carrots, or corn on the cob (if in season) can add extra freshness and texture to your meal.
- Dessert: To round off a truly comforting meal, something sweet is always a treat. Hopefully, you saved some Christmas cookies for dessert, or perhaps a simple apple pie or cobbler to continue the homey theme.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Ham and Bean Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Rate It
Save It
Saved!
Prevent your screen from going dark
Course:
Dinner
Cuisine:
American
6
1
day
3
hours
414
Amanda Davis
Ingredients
Beans:
-
2
cups
dried beans
any variety -
8
cups
cold water -
½
teaspoon
baking soda
Soup:
-
8
cups
fresh water -
1
pound
leftover ham
or smoked sausage, ham hocks, whatever you have on hand -
14.5
oz
canned diced tomatoes
undrained -
1
large
onion
chopped -
1
tsp
salt -
½
tsp
basil -
1 ½
tsp
chili powder -
½
tsp
garlic powder -
¼
tsp
pepper
Things You’ll Need
-
Large stockpot -
Colander -
Chef’s knife -
Cutting board -
Measuring cups and spoons -
Ladle -
Soup bowls
Before You Begin
- This recipe is perfect for using up leftover ham after Christmas or Easter, transforming holiday leftovers into a fresh, comforting meal!
- To ensure tender beans and optimal digestibility, be sure to plan a day ahead for this meal as you will need to soak the beans overnight.
- Always use a large stockpot when soaking beans. Dried beans can double or even triple in size as they rehydrate, so ample space is necessary.
- If time is of the essence, you CAN skip the overnight soak by performing a quick soak: bring the beans and water to a boil on the stove for 2-3 minutes, then turn off the heat, cover the pot, and let it sit for a minimum of one hour. However, please note that soaking the beans overnight typically yields more tender results and helps eliminate some of the sugar molecules that can make beans harder to digest.
Instructions
Soaking the Beans:
-
Add the dried beans to a large stock pot and cover them generously with the cold water, ensuring adequate room for expansion.
-
Stir in the baking soda, which aids in softening the beans.
-
Allow the beans to soak overnight at room temperature (approximately 8-12 hours).
Making the Soup:
-
Completely drain off the soaking water and rinse the beans thoroughly under cold running water to remove impurities and oligosaccharides.
-
Return the rinsed beans to the pan. Add the 8 cups of fresh water, chopped ham (or your chosen meat), canned diced tomatoes (undrained), and the chopped onion.
-
Bring the soup to a full, vigorous boil over high heat.
-
Reduce the heat to medium-low to maintain a high simmer. Cover the pot and simmer for 2-3 hours, or until the beans are completely tender and creamy. Stir occasionally.
-
Once beans are tender, add in the salt, dried basil, chili powder, garlic powder, and black pepper. Stir well to combine.
-
Continue to simmer for another 30 minutes, allowing the flavors to meld and deepen. Taste and adjust seasonings as needed before serving.
Nutrition
Serving:
1
portion
|
Calories:
414
cal
|
Carbohydrates:
43
g
|
Protein:
31
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
47
mg
|
Sodium:
1508
mg
|
Potassium:
1225
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
228
IU
|
Vitamin C:
11
mg
|
Calcium:
93
mg
|
Iron:
6
mg
Tried this Recipe? Pin it for Later!
Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published here on July 15, 2009, and has since been extensively updated with new photos, expanded instructions, and expert tips to provide the most comprehensive guide for making delicious ham and bean soup.