5 Delicious Ham and Bean Soup Recipes

Who doesn't love a hearty bowl of soup when the weather starts to turn chilly? Ham and bean soup is not only a comforting and flavorful dish but also incredibly versatile. In this post, we'll explore five different ham and bean soup recipes, each with its unique twist to cater to various tastes and dietary preferences. Whether you're a meat-lover, a vegetarian, or someone who enjoys trying different culinary traditions, there's something here for everyone.

Classic Ham and Navy Bean Soup

Starting off, the classic ham and navy bean soup is a timeless comfort food. This recipe provides warmth and nourishment, perfect for a family dinner or a quick lunch.

• 1 pound dried navy beans
• 1 ham hock or ham bone with some meat attached
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 6 cups water or chicken stock
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Soak the navy beans overnight or use the quick soak method by boiling them for 1 minute, then letting them sit for 1 hour.
2. In a large pot, sauté the onions, celery, carrots, and garlic until soft.
3. Add the ham hock, beans, water, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Cook for about 2 hours or until beans are tender, stirring occasionally and removing any foam that forms on top.
5. Remove the ham hock or bone, shred the meat, and return it to the pot. Discard the bone and bay leaf.
6. Adjust seasoning to taste, and serve hot.

💡 Note: If you're short on time, use a pressure cooker or Instant Pot to reduce cooking time significantly.

Vegetarian White Bean and Ham (Plant-based Ham) Soup

Perhaps you’re looking for something without meat, but still rich and satisfying. This vegetarian twist on the classic uses plant-based ham substitutes.

• 1 pound dried white beans (Great Northern or cannellini)
• Plant-based ham, diced (amount to your preference)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Optional: nutritional yeast for a cheesy flavor

Instructions:

1. Soak the beans overnight or quick soak as mentioned previously.
2. In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrots until tender.
3. Add garlic, plant-based ham, thyme, salt, and pepper. Cook for another minute.
4. Add the soaked beans and vegetable broth. Bring to a boil, then simmer for 1 to 1.5 hours or until beans are tender.
5. Stir in nutritional yeast if using, adjust seasoning, and serve.

Spicy Southern Black-eyed Pea and Ham Soup

Head south for a bowl of spicy goodness with black-eyed peas, often enjoyed on New Year’s Day for good luck.

• 1 pound dried black-eyed peas
• 2 cups ham, diced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 6 cups chicken or ham stock
• 1 teaspoon smoked paprika
• ¹⁄₂ teaspoon cayenne pepper (adjust to heat preference)
• 2 bay leaves
• Salt and pepper to taste
• Optional: collard greens or kale for added greens

Instructions:

1. Rinse the black-eyed peas and soak overnight if possible.
2. In a pot, sauté onions, bell pepper, and garlic in oil until tender.
3. Add ham, tomatoes, spices, bay leaves, and stock. Bring to a simmer.
4. Add the drained peas, cook until tender, about 1 to 1.5 hours. If using greens, add them for the last 10 minutes of cooking.
5. Remove bay leaves, adjust seasoning, and enjoy!

Italian-inspired Lentil and Prosciutto Soup

Travel to Italy with this exquisite soup featuring lentils and thinly sliced prosciutto for an elegant touch.

• 1 cup lentils (preferably Italian variety)
• 150g prosciutto, thinly sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 4 cups chicken or vegetable stock
• ¹⁄₄ cup tomato paste
• ¹⁄₂ teaspoon dried oregano
• ¹⁄₂ teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions:

1. Rinse lentils and set aside.
2. Sauté onion, garlic, carrot, and celery until soft.
3. Add prosciutto, cook until slightly crispy.
4. Stir in tomato paste, cook for a minute, then add lentils, herbs, and stock. Bring to a boil, then simmer for about 45 minutes.
5. Adjust seasoning, ladle into bowls, and top with Parmesan.

Ham and Bean Soup with Swiss Chard

This last recipe introduces greens into the mix, offering a burst of vitamins and minerals alongside the rich soup.

• 1 pound dried cannellini beans
• 1.5 cups ham, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 can diced tomatoes
• 6 cups water or chicken stock
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Soak beans as previously instructed.
2. Sauté onion and garlic until soft.
3. Add ham, cook briefly, then add beans, tomatoes, stock, and thyme. Simmer for 1 to 1.5 hours.
4. Add chopped Swiss chard in the last 10 minutes of cooking.
5. Adjust seasoning and serve hot.

We've now journeyed through five different takes on the beloved ham and bean soup. From the classic comfort of navy beans to the Italian elegance of prosciutto with lentils, each recipe brings its own flavor and flair to the table. These soups not only warm you up but also offer nutritional benefits and are a canvas for culinary creativity. Remember, soup-making is an art form where experimentation is welcomed. Adapt, adjust, and make these recipes your own, embracing the comfort and joy that soup-making brings into our homes.

Can I use canned beans instead of dried beans in these recipes?

+

Yes, you can use canned beans to save time. Be sure to rinse them thoroughly to remove excess sodium. Also, adjust the cooking time since canned beans are already cooked.

What can I do if my soup turns out too thick?

+

If your soup is too thick, simply add more broth, water, or even a bit of cream to thin it out. Adjust seasonings accordingly.

How can I store ham and bean soup leftovers?

+

Store the soup in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. It’s important to cool the soup down before storing to avoid condensation and spoilage.