Bean & Ham Soup
This classic Bean and Ham Soup is a simple and comforting dish, perfect for a cold day. With hearty beans, tender ham, and a flavorful broth, it’s a meal that brings warmth and satisfaction in every spoonful. Ideal for family dinners or meal prep, this soup is easy to make and even better as leftovers!
This is a family favorite, provided by Sheri King.
Bean and Ham Soup
A comforting bean and ham soup made with dried beans, ham, vegetables, and a savory broth. This hearty soup is a perfect meal for chilly days and can be made in a slow cooker or on the stovetop for added convenience. A family favorite that brings warmth and delicious flavors.
Ingredients
- 1 (20 oz.) bag dried 15 bean mixture soaked overnight in water
- 1 large onion diced
- 3 stalks celery diced
- 5 carrots diced
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 cups vegetable juice such as V8
- 2 Tablespoon worcestershire sauce
- 2 Tablespoon dijon mustard
- 1 Tablespoon chili powder
- 3 bay leaves
- 1 teapoon pepper
- 1 Tablespoon parsley
- 3 Tablespoons lemon juice
- 7-8 cups chicken broth to cover beans and bone
- salt to taste
Instructions
- Prepare the Beans:Discard the seasoning packet that comes with the dried beans. Add enough water to cover soaked beans by about 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer for 30 minutes. Drain off the water, return the beans to the pot.Add the Ham:Add the ham bone and 2 1/2 cups of cubed ham. (You can leave a bit of ham on the bone or cube it as desired.) Add more chicken broth if needed, ensuring the mixture is covered.Simmer:Bring the soup to a boil, then reduce the heat to a simmer and cook for 8 hours. If using a slow cooker, cook on low for 7-8 hours.Final Touches:Season with salt and simmer for an additional 2 hours. Adjust seasoning as needed. For a thicker soup, you can use cornstarch or remove a portion of beans, blend them, and stir them back into the soup to achieve your desired consistency.
To Prepare in Instant Pot
- Reduce broth to 6 cups. Cook on high pressure for 50 minutes. Allow a 30 minute wait before release.
Notes
- Soaking the Beans: Soaking the dried beans overnight is essential for the best texture and to reduce cooking time. If you're short on time, you can use the quick soak method: Bring the beans to a boil in water, then remove from heat and let them sit, covered, for 1 hour before draining and using.
- Ham: Using a leftover ham bone adds incredible flavor to the soup, but you can also use diced ham if you prefer. A rotisserie chicken or leftover cooked chicken can also be used for a variation.
- Thickening: If you prefer a thicker soup, use a potato masher to mash some of the beans in the pot. Alternatively, blend a small portion of the soup and stir it back in to add creaminess.
- Vegetable Juice: If you don’t have vegetable juice (like V8), you can substitute with more chicken broth, but the vegetable juice adds a wonderful savory depth to the soup.
- Slow Cooker Option: To make this in a slow cooker, after soaking the beans, add all ingredients to the slow cooker and cook on low for 7-8 hours until the beans are tender.
- Freezing: This soup freezes well! After it cools down, store it in an airtight container in the freezer for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy.
