Hearty Ham And Bean Soup with lots of vegetables and seasonings. This recipe is easy to make and a great way to use your leftover ham bone!

I’m not exaggerating when I say that every person I’ve made this for now makes it regularly. It’s ridiculously easy and one of the best comfort foods you can eat. Truly one of those dishes that is greater than the sum of its parts.

I literally never let it run out. When I get down to my last few servings in the freezer I make more so I know I will never run out. I hope you will enjoy this as much as I do, now let’s get cooking!

TO MAKE THIS HAM AND BEAN SOUP, YOU WILL NEED

Dried navy beans: Or small white beans or great northern beans.

Ham bone with meat: I used the bone from my orange glazed spiral ham but a smoked ham hock from any grocery store will work too. You can even use chopped ham from deli meat.

Onion: Any large onion will work with Ham And Bean Soup.

Celery: This adds a nice texture and flavor to this classic recipe.

Garlic: I prefer to use fresh garlic, but granulated would work too.

Thyme: Dried or fresh thyme.

Water: You can use broth, but the bone flavors the water so nicely after a long, slow cook. So, save your money and keep this one budget friendly.

Carrots: These go in during the last hour to prevent overcooking.

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE THE BEST HAM AND BEAN SOUP?

Soak your red kidney beans in a large container, covering them by at least 2.5 centimetres. Refrigerate overnight, at least 8 hours. Drain and rinse thoroughly.

In a large Dutch oven or soup pot add the olive oil. Once heated add the diced sausage and cook for about ten minutes or until it’s well browned and it’s released a heap of its oil. Remove with a slotted spoon and place aside, leaving all of the oil in the pot.

Add the diced onion, peppers and celery. Stir frequently until softened. Return the sausage and add the minced garlic. Cook for about a minute or until the garlic becomes fragrant.

Move to a high heat, add the soaked and drained dry kidney beans and cook for a few minutes stirring continuously.

Add the chicken stock, ham hock, bay leaves, dried thyme, cracked black pepper, sugar, cayenne pepper, rice wine vinegar and hot sauce. DON’T ADD THE SALT YET!!!

Stir thoroughly and bring to the boil. Return to the lowest heat and simmer for an hour and a half stirring every twenty minutes or so, turning the ham hock every time you stir.

At the three hour point, remove from the heat. Remove and discard the bay leaves. Remove the ham to a tray and let cool thoroughly. Once cooled enough that you can handle it without burning your fingers, remove and discard the skin and bones. Shred the ham and return to the pot.

Serve and enjoy your freshly made Ham And Bean Soup!

RECIPE NOTES AND HELPFUL TIPS:

Soaking Beans: Soak dried beans overnight for better texture and to reduce cooking time.

Sautéing Ingredients: Sautéing the onions, garlic, and other aromatics enhances the flavor of the soup.

Ham Hock Flavor: Use a ham hock for a rich, smoky flavor. It adds depth to the soup.

Seasoning: Season the soup as it cooks but be cautious with salt initially, as ham can be salty.

Thyme and Bay Leaves: These herbs add a subtle earthiness to the soup. Remove bay leaves before serving.

Mashing Beans: Mashing a portion of the beans thickens the soup naturally. Mash them well for a creamy texture.

Consistency: Adjust the consistency by adding more broth if needed. It’s a personal preference.

Leftover Ham: If you have leftover ham, it’s a great addition. Shred it and add it during the final stages for extra meatiness.

Toppings: Customize with toppings like fresh herbs, a dollop of sour cream, or a sprinkle of grated cheese.

Storage: Ham And Bean Soup freezes well. Store in airtight containers for future use.

ESTIMATE NUTRITIONAL INFORMATION:

Yield: 10 | Serving size: 1

FREQUENTLY ASKED QUESTIONS (FQAs):

1. Can I use canned beans instead of dried?

Yes, you can use canned beans, but adjust cooking time accordingly as they won’t need as much time as dried beans.

2. How do I make the Ham And Bean Soup less thick?

Add more broth or water until you achieve your desired consistency.

3. Can I make this in a slow cooker or Instant Pot?

Absolutely. Adjust cooking times and follow the specific instructions for your chosen method.

4. Can I make this Ham And Bean Soup vegetarian?

Yes, omit the ham hock and use vegetable broth. Enhance flavor with smoked paprika or liquid smoke.

5. How long can I store leftovers?

Store leftovers in the fridge for up to a week or freeze for longer storage.

6. What are alternative toppings?

Try crispy bacon bits, croutons, or a drizzle of olive oil for added flavor and texture.

7. Can I add other vegetables?

Sure! Carrots, celery, or spinach make great additions. Add them during the sautéing stage.

Let’s Make The Easy, Hearty Ham And Bean Soup!

And there you have it – this easy, yummy Ham And Bean Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Ham And Bean Soup

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Serves: 10 Prep Time: 10 Mins Cooking Time: 120 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups of dried red kidney beans
I 400 gram tin of red kidney beans drained and rinsed thoroughly.
350 grams of andouille sausage if you can get it. I can't so I substitute with chorizo. Dice into large, even pieces.
1 tablespoon olive oil.
1 cup finely diced onion.
3/4 cup finely diced celery.
3/4 cup finely diced poblano peppers. I can't get them so I substitute with a half cup of green capsicum and quarter cup of jalapenos.
4 large garlic cloves finely minced.
2 litres homemade chicken stock or low sodium store bought.
1 good sized smoked ham hock.
2 bay leaves.
1 teaspoon freshly ground black pepper.
1 teaspoon dried thyme.
1 tablespoon of white sugar.
2 tablespoons rice wine vinegar.
Cayenne pepper to taste.
Hot sauce to taste.
Cooking salt, otherwise known as kosher salt to taste.

Instructions

Step 1: Soak red kidney beans in water, covering them by at least 2.5 centimeters. Refrigerate overnight (8 hours), then drain and rinse.

Step 2: In a large pot, heat olive oil and cook diced sausage until well-browned. Remove sausage, leaving the oil in the pot.

Step 3: Sauté diced onion, peppers, and celery until softened. Add minced garlic and cook for a minute.

Step 4: Increase heat, add soaked beans, and cook for a few minutes. Add chicken stock, ham hock, bay leaves, thyme, black pepper, sugar, cayenne pepper, rice wine vinegar, and hot sauce. Stir, bring to a boil, then simmer on low for 1.5 hours, stirring every 20 minutes.

Step 5: Drain and mash a can of red kidney beans. Add to the pot and stir. Taste and add a pinch of salt if needed. Simmer for another 1.5 hours, stirring every 20 minutes.

Step 6: Remove from heat, discard bay leaves, and cool ham hock. Shred ham, discard skin and bones, then return ham to the pot.

Step 7: Mix thoroughly, taste for seasoning, and adjust salt if necessary. Portion into approximately 350-gram servings. Serve with brown rice and optional toppings like sour cream, hot sauce, and sliced green onions. Enjoy!