Ham and Bean Soup

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This Ham and Bean Soup recipe is hearty, full of flavor and packed with nutrient-rich ingredients!  Its flavor is even better the next day, making it a perfect make-ahead meal and great for leftovers.  And it freezes well too. It’s one of my favorite comfort food soups, especially when it’s cold outside or I’m feeling a little under the weather. This soup leaves me feeling warm, regenerated and well-nourished.

Soups and stews are among my most favorite types of meals.  Whether thick and creamy or thin and brothy, I love them all.  One of the things I love about them is that they’re the perfect vehicle for packing in a bunch of wholesome ingredients, including an endless variety of vegetables.  And with many soups you can use whatever veggies/beans/grains/pasta you happen to have on hand.  This Ham and Bean Soup recipe is a great way to use up leftovers (such as an Easter or Christmas ham) along with a variety of seasonal vegetables.  This hearty soup includes protein-rich ham and beans with fiber- and nutrient-dense veggies for a one-pot complete meal.  It was a family hit and even my kids asked for seconds!

Ham and Bean Soup Ingredients and Substitutions

This Ham and Bean Soup recipe calls for a handful of basic ingredients, most of which are pantry staples:

• Butter or oil
• Onion and garlic
• Carrot, celery, and kale
• Ham
• Chicken broth (check out my homemade chicken broth)
• White beans (canned or dried)
• Herbs (thyme and bay leaf)
• Salt and pepper

Bean and Veggie Substitutions

You can use whatever white beans you have on hand, whether navy, great northern, or cannellini, or use another variety altogether such as cranberry beans, pinto beans, or even use a 15-bean mix.

What about the veggies? Want to omit the kale or add some other veggies in addition? Sure thing! You can add veggies like broccoli or cauliflower and you can substitute another green like Swiss chard, beet greens, or collards.

Can I Use Dried Beans?

Yes, instead of canned beans you can substitute one pound of dried beans. Soak the beans in a bowl of water overnight and rinse and drain them the next day. Increase the cooking time by an additional hour or until the beans are tender. Then add kale as instructed.

Diced Ham Substitutions

If you don’t have diced ham you can substitute smoked ham hocks or smoked ham shanks. If it’s the end of a holiday you can use the leftover ham bone. Alternatively you can use some flavorful smoked sausage like kielbasa.

Brothy vs. Creamy

Depending on whether you prefer your soup more “brothy” or creamy, at the end of the cooking before you add in the kale, you can puree a cup or two of the soup to thicken the soup and create a creamy texture (which is how I like it best).  For some extra creaminess you can also pour in 1/4 cup of heavy cream at the end and heat through.

Slow Cooker Ham and Bean Soup

This soup can also be made in the slow cooker. After sauteing the vegetables, place everything in the crock pot. Use one pound of dried beans instead of canned (ideally soaked overnight, rinsed and drained) and cook on HIGH for 4-5 hours or until the beans are tender. Add the kale during the last 20 minutes.

Can You Freeze Ham and Bean Soup?

Yes! Ham and Bean Soup freezes well. I like to freeze it in individual portions so I can just grab what I need. It will freeze for up to 3 months. Let it thaw in the fridge overnight and reheat it on the stovetop or in the microwave.

This Ham and Bean Soup tastes even better the next day after the flavors have had more time to meld.  I like to make a double batch so there’s enough for leftovers.  My kids never turn down a bowl of this the next day.

Ham and Bean Soup Recipe

Let’s get started!

Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent.  Add the celery, carrots and garlic and cook for a further 4-5 minutes.

Add the ham and the spices.

Add the beans and the chicken broth.  Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.

If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.

If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender.  Then add the puree back into the soup.

Add the kale.  Let it simmer just until softened and wilted, about 5 minutes.

Add salt and pepper to taste.

Serve with a salad or some crusty bread.

Enjoy!

For more delicious bean soups and stews from around the world try my:

• Indian Curried Lentil Soup
• Mexican Pozole Rojo
• Moroccan Harira
• Italian Minestrone Soup
• German Pea Soup
• French Lentil Soup
• Indian Masoor Dal 
• Tuscan White Bean and Sausage Soup
• Southern Sausage, Kale and Black-Eyed Pea Soup
• Kielbasa Cannellini Bean Soup

Originally published on The Daring Gourmet April 11, 2020