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Ham and Bean Soup
A hearty and old-fashioned classic, Ham and Bean Soup is rich in smoky flavor, filled with tender beans, savory ham, and aromatic vegetables.
Slow-cooked to perfection, this recipe from deesviral is comfort food at its finest — warming, satisfying, and budget-friendly.
Introduction
Does anyone here still eat ham and bean soup? The answer is a big yes!
This soup is one of those timeless recipes that has fed generations, combining simplicity with deep, delicious flavor.
Whether you make it after a holiday ham dinner or with sausage and pantry beans, it’s the kind of meal that brings everyone back to the table.
Slow cooking allows the beans to soften beautifully while absorbing the smoky, savory flavors of ham and broth.
With diced tomatoes, a hint of chili powder, and a splash of lemon juice, this version has a fresh twist that keeps it from feeling heavy.
It’s a dish that proves comfort food never goes out of style.
Ingredients
- 8 cups low-sodium chicken broth (or substitute beef, vegetable broth, or water)
- 1 leftover ham bone with meat OR 1 lb diced ham OR 1 lb cooked sausage
- 1 clove garlic, minced
- 1 teaspoon chili powder (optional)
- 1 (15 oz) can diced tomatoes
- 1 fresh lemon, juiced
- 1 onion, diced
- 1 package Hurst’s 15 Bean Soup (seasoning packet reserved)
- Optional: Hot sauce or crushed red pepper, to taste
Step-by-Step Instructions
- Prepare beans: Rinse and drain the beans, sorting out any unwanted debris. Set aside.
- Assemble ingredients: In a slow cooker, add beans, diced ham (or ham bone/sausage), onion, broth, garlic, and chili powder.
- Cook: Cover and cook for 7–8 hours on LOW or 4.5–5 hours on HIGH, until beans are tender.
- Handle ham bone: If using a ham bone, remove it once beans are soft. Chop any remaining meat off the bone and return it to the pot.
- Finish soup: Stir in diced tomatoes, the flavor packet from the bean mix, and fresh lemon juice.
- Final simmer: Cook for an additional 30 minutes to meld flavors. Taste and adjust seasonings, adding hot sauce or red pepper if desired.
- Serve: Ladle into bowls and enjoy with cornbread or crusty bread.
Storage & Reheating
- Refrigerate cooled soup in an airtight container for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop or in the microwave, adding a splash of broth or water if too thick.
Why This Recipe Works
- Slow cooking: Ensures beans cook until creamy and tender while flavors meld together.
- Smoky ham: Adds depth and richness to the broth.
- Lemon juice: Balances the richness with a bright, fresh note.
Expert Tips
- If short on time, soak beans overnight to reduce slow cooker time by 1–2 hours.
- Stir occasionally during cooking if possible to ensure even consistency.
- Add carrots, celery, or bell peppers for more vegetables and flavor.
Frequently Asked Questions
Can I use canned beans? Yes, but reduce cooking time to 2–3 hours on LOW. The flavor is best with dried beans, though.
What if I don’t have the ham flavor packet? Use 1 teaspoon smoked paprika and 1 teaspoon bouillon instead.
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Can I make this in an Instant Pot? Yes—cook on high pressure for 35–40 minutes, natural release for 10 minutes.
Estimated Nutrition
~290 kcal per serving (estimate, without added sausage).
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