Oh, this Ham and Bean Soup! It’s seriously one of my absolute go-to recipes, especially when those chilly evenings roll around and I’m craving something super comforting. For years, I’ve been tweaking and perfecting my approach to hearty soups, and this one? It’s the crown jewel. It’s the perfect way to use up leftover ham – no waste here! – and it’s so satisfying. I love how simple it is, even when I’m using dried beans, but the option to speed things up with canned beans is a lifesaver. This isn’t just soup; it’s a hug in a bowl!
Why You’ll Love This Ham and Bean Soup
This ham and bean soup recipe is a winner for so many reasons:
- Super Easy: Seriously, it’s hard to mess this one up!
- Packed with Flavor: That savory ham and tender beans combo is just divine.
- Ultimate Comfort Food: Perfect for a cozy night in.
- Fantastic Leftover Ham Recipe: Gives that leftover ham a delicious second life!
Quick and Easy Ham And Bean Soup Using Canned Beans
Let’s be real, sometimes you need dinner on the table FAST. That’s where the magic of using canned beans comes in for this Ham and Bean Soup. Forget soaking dried beans overnight! Just drain and rinse a couple of cans, and you’re practically halfway there. This totally transforms the cooking time, making it a true weeknight wonder. It still tastes incredibly rich and homemade, you’d never guess it started with a can. It’s my secret weapon for a super quick, super satisfying bowl of Ham and Bean Soup.
Ingredients for Your Perfect Ham and Bean Soup
Alright, let’s get down to what you’ll need for this amazing Ham and Bean Soup. It’s pretty straightforward, which is part of why I love it so much! You’ll want about 1 pound of dried 15-bean soup mix – trust me, the mix is great because it gives you a lovely variety of beans. Make sure you give those dried beans a good rinse and pick through them to get rid of any little stones or debris; nobody wants a crunchy surprise that isn’t a bean! Then, grab 1 tablespoon of olive oil for sautéing, 1 cup of chopped yellow onion (that’s usually about one medium onion), 1 cup of chopped celery (around two stalks), and 1 cup of chopped carrots (about two medium ones). Don’t forget 2 cloves of minced garlic for that extra punch of flavor. For the liquid, we’re using 8 cups of chicken broth, but we’ll chat about other options in a sec! And of course, the star: 1 pound of fully cooked ham, diced. Finally, a bay leaf and 1 teaspoon of dried thyme to really bring it all together. Salt and freshly ground black pepper, of course, to taste!
Ingredient Notes and Substitutions for Ham and Bean Soup
So, about those beans! Using the dried 15-bean mix is fantastic because it gives you that deep, slow-cooked flavor that really develops over time. It makes for a truly classic Ham And 15 Bean Soup. If you’re in a super rush, you can totally use two 15-ounce cans of drained and rinsed beans, but add them later in the cooking process, about 30 minutes before you’re done. For the broth, chicken broth is my go-to for its savory depth, but vegetable broth or even just water works in a pinch if you need it to. Any kind of fully cooked ham will do – leftover ham from holidays is perfect! And if you like a thicker soup, don’t forget that little trick of mashing some of the beans against the side of the pot. It makes all the difference for a hearty 15 Bean And Ham Soup!
How to Prepare This Delicious Ham and Bean Soup
Making this Ham and Bean Soup is honestly so satisfying. It’s a pretty straightforward process, and the smells that start filling your kitchen are just amazing. It’s the kind of meal that feels like a big, warm hug. You’ll see that this Basic Ham and Bean Soup comes together with minimal fuss, making it perfect for any night of the week. I love that it’s hearty and filling without being complicated. Just follow these simple steps, and you’ll have a pot of pure comfort food ready in no time!
Step-by-Step Instructions for Ham and Bean Soup
Okay, let’s get cooking! Here’s how we make this amazing Ham and Bean Soup:
- Step 1: Bean Prep is Key! First things first, grab your dried beans. Give them a good rinse under cold water and spread them out on a clean surface to pick out any little bits of debris or tiny stones. We want pure bean goodness in our soup!
- Step 2: Sauté the Veggies. Get a big pot or a Dutch oven nice and warm over medium heat with your olive oil. Toss in the chopped onion, celery, and carrots. Let them soften up, stirring occasionally, for about 5 to 7 minutes. They should start to smell sweet and wonderful.
- Step 3: Garlic Time! Now, add your minced garlic to the pot. Cook it for just about a minute more, until you can really smell that lovely garlicky aroma. Be careful not to let it burn!
- Step 4: Bring It All Together. Pour in the chicken broth. Add your rinsed beans, all that diced ham, the bay leaf, and the dried thyme. Give it a good stir to make sure everything is nicely combined.
- Step 5: Let It Simmer. Bring the whole pot to a boil, then immediately turn the heat down to low. Pop a lid on the pot and let it simmer away for at least an hour. You want those beans to get nice and tender. Stir it every now and then to make sure nothing sticks to the bottom.
- Step 6: Seasoning Magic. Once the beans are tender, take out that bay leaf – it’s done its job! Now’s the time to taste and add salt and freshly ground black pepper until it’s just perfect for you.
- Step 7: Serve and Enjoy! Ladle this wonderful Ham and Bean Soup into bowls and serve it piping hot. Pure comfort!
Tips for the Best Ham and Bean Soup
A little stirring now and then while it simmers is your best friend to prevent sticking. If you like your soup nice and thick, try mashing a few of the beans against the side of the pot with your spoon before serving. It adds such a lovely creamy texture!
Serving and Storing Your Ham and Bean Soup
This Ham and Bean Soup is best served piping hot, straight from the pot! It’s delicious on its own, but a sprinkle of fresh parsley or a dollop of sour cream can be lovely too. Leftovers are a dream! Store any extra soup in an airtight container in the fridge for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. And the best part? This Ham Soup freezes like a champ, making it perfect for future cozy meals!
Frequently Asked Questions About Ham and Bean Soup
Got questions about making the best Ham and Bean Soup? I’ve got answers!
Can I use different types of beans for Ham and Bean Soup? Absolutely! While the 15-bean mix is fantastic, you can totally swap it out. Great Northern, navy beans, or even pinto beans work well for a classic Ham and Bean Soup. Just remember to adjust soaking and cooking times if you’re using different dried beans. If you’re going the quick route with canned beans, any white bean or kidney bean will be delicious in this Ham And Bean Soup.
How long does Ham and Bean Soup last in the refrigerator? This hearty soup stays good in the fridge for about 3 to 4 days when stored in an airtight container. It honestly tastes even better the next day!
What is the best way to use leftover ham in soup? Diced ham is perfect! Just make sure it’s fully cooked. For this Ham And 15 Bean Soup, I like to dice it into bite-sized pieces so you get a bit of ham in every spoonful. It adds so much flavor and makes it a wonderful use of those holiday leftovers!
Can I make this a vegetarian soup? You sure can! Just omit the ham and use vegetable broth instead of chicken broth. It makes for a delicious and hearty vegetarian soup, though it won’t technically be a “Ham” and Bean Soup anymore!
Estimated Nutritional Information for Ham and Bean Soup
Just a heads-up, these numbers are approximate and can totally change depending on the exact ingredients you use, especially the type of ham and broth! But generally, a serving of this delicious Ham And Beans soup (about 1.5 cups) will give you around:
- Calories: 350
- Protein: 25g
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 12g
- Sodium: 900mg
- Sugar: 5g
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Amazing Ham and Bean Soup: A Comforting 1-Hour Meal
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
A hearty and simple ham and bean soup perfect for a comforting meal. This recipe is ideal for using leftover ham and canned beans, making it quick to prepare.
Ingredients
- 1 pound dried 15-bean soup mix
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped celery (about 2 medium stalks)
- 1 cup chopped carrots (about 2 medium)
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 pound fully cooked ham, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Rinse the dried beans and pick through them to remove any debris.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the rinsed beans, diced ham, bay leaf, and thyme.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender. Stir occasionally.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, mash some of the beans against the side of the pot with a spoon before serving.
- If using canned beans, drain and rinse two 15-ounce cans of beans and add them in the last 30 minutes of cooking.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
