Hearty Homemade Ham and Bean Soup: The Best Recipe for Leftover Holiday Ham
There’s nothing quite like a warm, comforting bowl of soup to chase away the chill, and this Ham and Bean Soup recipe is truly a classic for a reason. It’s not just delicious; it’s also incredibly resourceful, serving as the perfect solution for that delicious leftover ham from your holiday feasts, whether it’s Christmas, Easter, or any special occasion. With a short, inexpensive ingredient list and a straightforward process, this recipe yields a deeply flavorful, hearty, and satisfying meal that feels both indulgent and budget-friendly.
Forget food waste and embrace the magic of transforming simple ingredients into a meal that nourishes both body and soul. This soup is packed with tender beans, savory ham, and aromatic vegetables, all simmered together to create a rich broth that will have everyone asking for seconds. Get ready to add a new favorite to your recipe collection!
Why This Ham and Bean Soup Recipe is a Must-Try
When it comes to utilizing that delicious glazed ham from the holidays, deciding between this classic Ham and Bean Soup and our beloved split pea soup can be a delightful dilemma. Both are fantastic, but this particular ham and bean recipe shines for several compelling reasons, making it a true staple in our kitchen.
Firstly, it’s the ultimate comfort food. There’s something inherently soothing about a bowl of hearty soup, especially on a crisp autumn evening or a frigid winter night. The combination of savory ham, tender beans, and a richly seasoned broth creates a dish that feels like a warm hug from the inside out. It’s the kind of meal that brings the family together, offering simple yet profound satisfaction.
Secondly, this recipe is incredibly economical. By repurposing leftover ham, you’re not just creating a new meal; you’re also maximizing your grocery budget and minimizing food waste. The beans, typically an inexpensive staple, further contribute to this dish’s frugality. It proves that you don’t need fancy ingredients to create something truly spectacular and fulfilling.
Finally, its straightforward approach makes it accessible for cooks of all skill levels. While you do need to plan ahead to soak the beans overnight – a step that is well worth the effort for the best texture and digestibility – the actual cooking process is largely hands-off. It’s perfect for busy weeknights when you want a homemade meal without spending hours over the stove. Just set it to simmer, and let the magic happen. This ham and bean soup recipe truly delivers on flavor, convenience, and value.
Key Ingredients for Your Homemade Ham and Bean Soup
Crafting the perfect ham and bean soup begins with selecting quality ingredients that work together to build layers of flavor. While the list is delightfully simple, each component plays a crucial role in making this soup truly exceptional. For precise measurements and detailed instructions, remember to check out the printable recipe card at the very end of this post.
MEAT – The star of the show! This recipe is ideal for using up leftover ham from your festive holiday dinner. The smoky, salty flavor of cooked ham is perfectly suited for this soup. If you don’t have leftovers, don’t worry! You can easily purchase diced ham from your local grocery store. For an even deeper, more authentic flavor, consider adding a ham hock to the pot while simmering, or even smoked sausage for a delightful twist. The bone from a ham, if you have one, will also infuse the broth with incredible richness.
VEGETABLES – We keep it simple yet impactful here. A large onion, whether white or yellow, forms the aromatic base of the soup, adding a foundational sweetness and savory depth. Canned diced tomatoes, undrained, contribute a lovely acidity and a touch of sweetness to the broth, balancing the richness of the ham. I’m particularly fond of using the fire-roasted variety for an extra layer of smoky flavor, but any quality diced tomatoes will work beautifully. For the beans, the choice is yours! I often use a versatile 15-bean variety mix, which offers a wonderful range of textures and flavors, but Great Northern, navy, cannellini, or a simple mix of your favorite dried beans are all excellent options. Feel free to experiment with what you have on hand or what you enjoy most.
DRY INGREDIENTS & SEASONING – This is where we bring everything to life. A touch of baking soda is added to the bean soaking water, a clever trick that helps the beans soften more quickly by assisting in the breakdown of pectin. For seasoning, you’ll need the basics: salt and black pepper to enhance all the natural flavors. Dried basil adds an herbaceous note, while chili powder brings a gentle warmth and earthy depth without making the soup spicy. Finally, garlic powder ensures a consistent garlic flavor throughout the broth. These seasonings are carefully chosen to complement the ham and beans, creating a well-rounded and incredibly satisfying flavor profile.
Crafting Your Perfect Ham and Bean Soup: A Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize exactly how to prepare this comforting recipe. If you’re ready to jump straight to the full, printable version complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Soak the Beans (Overnight Method): Begin by adding your chosen dried beans to a large stockpot. Ensure the pot is generously sized, as the beans will expand significantly. Cover them with ample cold water – at least 8 cups for 2 cups of beans. Stir in the ½ teaspoon of baking soda. This small addition helps to break down the bean’s outer layer, promoting faster softening and even improving digestibility. Leave the beans to soak overnight at room temperature.
EXPERT TIP – While the overnight soak is highly recommended for the most tender beans and optimal digestion, we understand sometimes you’re short on time. Be sure to check the tips section in the recipe card below for a quick-soak method. However, for truly superior results, the long soak is always my preference, consistently yielding a creamier, more tender bean texture.
- Prepare the Beans: The next day, you’ll notice the beans have plumped up considerably. Carefully drain off all the soaking water. It’s crucial to discard this water as it contains impurities and some of the indigestible sugars from the beans. Give the beans a thorough rinse under cold running water in a colander to ensure they are clean and ready for cooking.
- Assemble the Soup Base: Return the rinsed beans to the cleaned stockpot. Add 8 cups of fresh water (or chicken/vegetable broth for extra flavor), your chopped ham (and a ham bone if you have one for even richer flavor), the diced onion, and the undrained canned tomatoes. Bring this mixture to a full, rolling boil over high heat. This initial boil helps to kickstart the cooking process for the dried beans.
- Simmer to Tenderness: Once the soup is boiling, reduce the heat to medium-low. You want to maintain a high simmer – a gentle but consistent bubbling. Cover the pot, leaving a small vent for steam, and let it cook for 2-3 hours. The exact time will depend on the age and variety of your beans, so check for tenderness frequently. The goal is creamy, soft beans that are easily mashed, not crunchy. Stir occasionally to prevent sticking.
- Season and Finish: Once the beans are tender, it’s time to add the flavor enhancers. Stir in the salt, black pepper, dried basil, chili powder, and garlic powder. Taste and adjust seasonings as needed; the saltiness of your ham can vary, so always taste before adding too much.
- Final Simmer and Serve: Allow the soup to continue simmering for another 30 minutes with the seasonings. This extra time allows all the flavors to meld beautifully and deepen. If you used a ham bone, remove it before serving. Then, using a ladle, portion the hot, aromatic soup into bowls. Serve immediately and enjoy the fruits of your patient labor!
Frequently Asked Questions About Ham and Bean Soup
When dried beans are processed and packaged for grocery stores, they aren’t typically washed to prevent mold and spoilage. Soaking the beans helps to clean them of any dust or debris. More importantly, it helps to dissolve and remove some of the complex sugar molecules (oligosaccharides) that are naturally present in beans. These sugars can be difficult for our digestive systems to break down, often leading to gas and discomfort. Discarding the soaking water and rinsing the beans thoroughly helps to reduce these compounds, making the beans easier to digest and your soup more enjoyable!
There are a few easy ways to thicken your ham and bean soup to achieve your desired consistency.
1. Create a Slurry: Whisk together 1-2 tablespoons of cornstarch or all-purpose flour with a small amount (about ¼ cup) of cold broth or water until smooth. Stir this slurry into the simmering soup during the last 15-30 minutes of cooking. The soup will thicken as it heats.
2. Purée a Portion: For a natural thickening method that also adds creaminess, carefully remove about 1-2 cups of the finished soup (making sure to get a good mix of beans and tomatoes, not just broth). Blend this portion until smooth using an immersion blender or a regular blender. Return the puréed mixture to the pot and stir it into the soup. Simmer for a few more minutes to incorporate. This method adds body without altering the flavor profile significantly.
3. Allow More Evaporation: Simply remove the lid and continue to simmer the soup gently. The liquid will gradually reduce, naturally thickening the soup over time. This method takes longer but can yield excellent results.
Once your ham and bean soup has cooled completely, transfer it to an airtight container. It can be safely stored in the refrigerator for 3-4 days. For best flavor and safety, always refrigerate promptly and ensure it’s fully cooled before sealing the container to prevent condensation.
Absolutely! Ham and bean soup freezes exceptionally well, making it a fantastic meal prep option. Let the cooked soup cool completely before freezing. You can freeze your soup for up to 3 months using a few different methods:
– Freezer Bags: Gallon or quart-sized zipper plastic bags are excellent for freezing. Label them clearly with the date using a permanent marker. After filling the bags about 3/4 full with soup (leaving headspace for expansion), lay them flat in a single layer in your freezer. Once frozen solid, you can stack them vertically to save space.
– Glass Jars: Wide-mouth glass Mason or Ball jars are also suitable for freezing. Be sure to leave at least an inch or two of headspace at the top to account for expansion as the soup freezes, preventing the glass from cracking.
– Plastic Containers: Many plastic food storage containers with airtight lids are freezer-safe. Again, ensure you leave some extra room for the soup to expand.
Yes, you certainly can adapt this recipe for your Instant Pot or other pressure cooker! This can significantly reduce the cooking time. You will still want to soak the beans ahead of time (overnight or using the quick soak method) for best results. After rinsing the soaked beans, add all the soup ingredients (fresh water/broth, ham, onion, diced tomatoes, and seasonings) to your Instant Pot. Secure the lid and cook on Manual/Pressure Cook (high pressure) for 20-25 minutes. Allow for a 10-minute natural pressure release before carefully performing a quick release of any remaining pressure. Your beans should be perfectly tender!
While the overnight soak is highly recommended for tenderness and digestibility, you CAN bypass it if you’re pressed for time with a “quick soak” method. To do this, simply add your dried beans to a large pot, cover them with water (about 3 inches above the beans), bring to a full boil for 5 minutes, then turn off the heat, cover the pot, and let them sit for a minimum of one hour. After this quick soak, drain, rinse, and proceed with the recipe as usual. Please note that even with the quick soak, overnight soaking generally yields more consistently tender beans and is more effective at removing some of the sugar molecules that can lead to digestive issues. So, plan ahead if you can!
A big, steaming bowl of hearty ham and bean soup is more than just a meal; it’s an experience. It’s a wonderful way to warm your bones and satisfy your hunger on any chilly day, especially when made with love and the rich flavors of leftover ham from a cherished holiday dinner. This recipe proves that simple ingredients and a little patience can create truly memorable dishes.
Perfect Pairings: What To Serve with Your Ham and Bean Soup
While a bowl of Ham and Bean Soup is wonderfully satisfying on its own, pairing it with the right side dishes can elevate your meal to a new level of culinary delight. Here are some of our favorite accompaniments that complement the rich, savory flavors of this classic soup:
- Crusty Bread: You can never go wrong with a fresh, crusty loaf of bread for dipping into that flavorful broth. Our homemade Italian bread is an absolute favorite, its chewy texture and subtle tang providing a perfect contrast. Alternatively, our soft and fluffy homemade white bread is equally wonderful, ideal for soaking up every last drop of soup. A warm slice of cornbread would also be a fantastic choice!
- Fresh Salad: For a refreshing balance to the richness of the soup, a crisp green salad is always a popular choice. My bright and zesty Caesar salad with its garlicky dressing and crunchy croutons would be a delicious accompaniment, adding freshness and a touch of zest.
- Light Sandwiches: If you enjoy a chilled, lighter side to accompany your hot soup, consider delicate sandwiches. My simple and elegant cucumber sandwiches, with their cool creaminess, would be an unexpectedly perfect pairing, offering a lovely textural and temperature contrast.
- Sweet Treats: And of course, no meal is complete without a little something sweet! Hopefully, you saved some festive Christmas cookies for dessert to round out your hearty, comforting meal with a touch of holiday cheer.
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Ham and Bean Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Beans:
- 2 cups dried beans any variety
- 8 cups cold water
- ½ teaspoon baking soda
Soup:
- 8 cups fresh water
- 1 pound leftover ham or smoked sausage, ham hocks, whatever you have on hand
- 14.5 oz canned diced tomatoes undrained
- 1 large onion chopped
- 1 tsp salt
- ½ tsp basil
- 1 ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp pepper
Things You’ll Need
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Large stockpot
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Colander
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Chef’s knife
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Cutting board
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Measuring cups and spoons
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Ladle
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Soup bowls
Before You Begin
- This recipe is perfect for leftover ham after Christmas or Easter!
- Be sure to plan a day ahead for this meal as you will need to soak the beans overnight.
- Use a large stockpot when soaking beans. Beans can double or triple in size as they rehydrate.
- You CAN skip the overnight soak and bring the beans and water to a boil on the stove. Turn off the heat and cover the pot. Let it sit for a minimum of one hour. Please note that soaking the beans overnight eliminates some of the sugar molecules that can make beans harder to digest.
Instructions
Soaking the Beans:
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Add the beans to a large stock pot and cover them with the water.
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Stir in the baking soda.
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Soak overnight at room temperature.
Making the soup:
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Completely drain off the soaking water and rinse the beans well.
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Return beans to the pan and add the ham, canned tomatoes, and chopped onion.
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Bring to a full boil.
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Turn heat down to medium for a high simmer. Simmer for 2-3 hours, or until beans are tender.
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Add in salt, basil, chili powder, garlic powder, and pepper.
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Simmer for another 30 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published here on July 15, 2009 and has since been updated with new photos and expert tips.