Classic ham and bean soup is a staple in many American households, and for good reason. It’s a hearty, comforting dish that’s perfect for a cold winter’s night or a family gathering.
I’ve been making this recipe for years, and it’s always a hit with my kids. They love the way the flavors all come together – the smoky ham, the creamy beans, the rich broth.
It’s one of those dishes that’s just better when it’s made from scratch, and I always feel happy when I’m cooking it up in my kitchen. One of the things I love about this recipe is that it’s so easy to customize to your taste.
Want more ham? Add some diced up cooked bacon or extra bits of ham.
Want it even creamier? Add some heavy cream or half-and-half.
It’s all up to you!
Classic Ham and Bean Soup
4.6 from 824 votes
A hearty and comforting classic ham and bean soup recipe, perfect for a chilly day. This soup combines tender beans, savory ham, and aromatic vegetables for a satisfying meal.
Tips: You can substitute canned beans for a quicker version of this recipe. If using canned beans, add them in step 3 and adjust the cooking time accordingly.
Watch Video Of How Classic Ham and Bean Soup Works
This classic ham and bean soup recipe is a perfect dish for any occasion. It’s hearty, comforting, and full of flavor, making it ideal for family gatherings, potlucks, or a cozy dinner at home. Plus, it’s easy to make and can be customized to suit your tastes.
I often double the recipe and freeze individual portions for quick and easy meals later. Reheating is simple, just thaw it in the refrigerator overnight and warm it up on the stove or in the microwave. Serve it with crusty bread or a side salad and you have a satisfying and delicious meal.
It’s a recipe that’s sure to become a family favorite and one that you’ll turn to again and again. It’s always a good idea to have this recipe on hand for potlucks, family gatherings, or a cozy dinner at home. It’s a dish that everyone will love and enjoy.
❓ Frequently Asked Questions About Ham and Bean Soup
Q: What type of beans should I use in this recipe?
A: You can use either navy beans or kidney beans for this recipe. Navy beans are a bit smaller and have a slightly sweeter flavor, while kidney beans are a bit larger and have a slightly firmer texture. Both work well, so it ultimately comes down to personal preference.
Q: Can I use canned beans instead of dried?
A: Yes, you can use canned beans as a substitute for dried beans. However, keep in mind that canned beans will have added salt and may not have the same depth of flavor as cooked dried beans.
Q: How do I know when the soup is done?
A: The soup is done when the flavors have melded together and the beans are tender. You can check by tasting a bean – if it’s still a bit crunchy, give it another 30 minutes to an hour to cook.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker! Simply brown the ham and cook the vegetables as directed, then transfer everything to the slow cooker with your desired amount of broth and let cook on low for 6-8 hours.
Q: What if I don’t have any smoked ham?
A: If you don’t have smoked ham, you can substitute with regular old-fashioned pork hocks or even diced up cooked bacon.
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