This Basic Ham and Bean Soup is a hearty, comforting dish, perfect for using up leftover ham. The soup features tender white beans, vegetables like carrots, onions, and celery, and savory seasonings, all simmered together to create a satisfying meal. The addition of ham hock and chopped ham provides a deep, rich flavor that infuses the soup, making it a crowd-pleasing option for lunch or dinner. It’s easy to make and can be stored or frozen for later enjoyment.
Basic Ham and Bean Soup
8
servings15
minutes2
hours300
kcalIngredients
8 cups water
1 pound dry great northern beans, sorted and rinsed
½ teaspoon salt
1 cup chopped carrots
1 cup chopped onion
½ stalk celery, chopped
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
1 ham hock
2 cups chopped ham
½ teaspoon ground white pepper, or to taste
Directions
- Soak the Beans:
– Place the water and beans in a large pot.
– Bring to a boil over high heat.
– Stir in salt and remove the pot from heat.
– Cover and let stand for 1 hour. - Cook the Soup:
– After the beans have soaked, add carrots, onion, celery, garlic, mustard powder, and bay leaves to the pot with the beans. Stir well.
– Add the ham hock to the pot and bring it to a boil.
– Reduce the heat to low and let it simmer for 1 hour. - Finish the Soup:
– Remove the ham hock and discard it.
– Stir in the chopped ham and let the soup simmer for 30 more minutes.
– Season with white pepper to taste. - Serve:
– Serve the soup hot and enjoy!
Notes
- Thickening:
If you prefer a thicker soup, you can purée a portion of it and stir it back into the pot. - Freezing:
This soup freezes very well. Store in an airtight container or zip-top bags for up to 3 months.
This Ham and Bean Soup is a tried-and-true recipe that combines simple ingredients into a flavorful, filling meal. Whether you’re looking for a quick weeknight dinner or a dish to feed a crowd, this soup fits the bill. Plus, it’s perfect for meal prep — store leftovers in the fridge for up to 5 days or freeze for future use.
