Ingredient Combo

Classic Ham and Bean Soup: Comfort in a Bowl

Ham and bean soup is a quintessential comfort food, ideal for cooler weather or utilizing leftover holiday ham. This robust dish combines smoky ham with creamy, tender beans in a savory broth. It offers a satisfying and economical meal that deepens in flavor with gentle simmering.

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Why These Ingredients Work Together

The salty, smoky depth of ham provides a robust counterpoint to the mild, earthy creaminess of dried beans. This combination, suspended in a rich, savory broth, creates a balanced and deeply satisfying hearty meal. A ham bone infuses the broth with unparalleled umami.

Recipe Ideas

Classic Navy Bean and Ham Soup

180 min medium

A traditional, long-simmered soup with creamy navy beans and a deeply flavored ham broth.

dried navy beans ham hock or bone carrots celery onion

Quick Cannellini Ham and Bean Soup

40 min easy

Utilizes canned beans and pre-cooked ham for a satisfying soup ready in under an hour.

canned cannellini beans diced cooked ham chicken broth spinach

Slow Cooker Ham and Great Northern Bean Soup

480 min easy

A hands-off recipe where the slow cooker tenderizes beans and extracts maximum flavor from the ham bone.

dried great northern beans ham bone mirepoix bay leaf

Spicy Ham and Black Bean Soup

75 min medium

A smoky, spicy variation featuring black beans and a kick from chipotle peppers.

black beans diced ham chipotle in adobo cumin cilantro

Ham and Lentil Soup with White Beans

90 min medium

Combines the heartiness of lentils with creamy white beans and savory ham for a thick, nutritious soup.

brown lentils canned cannellini beans diced ham vegetable broth

Smoked Ham Hock and Lima Bean Soup

150 min medium

A distinct soup with the earthy, buttery texture of lima beans enhanced by a rich smoked ham hock.

dried large lima beans smoked ham hock corn potatoes

Pro Tips

For dried beans, soak them overnight in cold water. Alternatively, use a quick soak: cover beans with water, bring to a boil for 5 minutes, then remove from heat and let stand for 1 hour. Drain and rinse before cooking.
Always include a ham bone or hock. Simmering the bone with the beans and aromatics for at least 60 minutes extracts collagen and deep umami, creating a richer broth than diced ham alone.
Season strategically. Ham is salty. Add salt only after the ham has simmered for a significant period and its salt has leached into the broth. Taste and adjust.
To thicken the soup without adding flour, mash a portion of the cooked beans against the side of the pot with a spoon or use an immersion blender to purée about one-quarter of the soup. This releases starch and creates a creamier consistency.