bean soup with a ham bone recipe

Written ByJenny Smyth Posted on
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The Best bean soup with a ham bone recipe

I’m so excited to share with you one of my family’s favorite recipes – bean soup with a ham bone. This hearty soup has been a staple in our household for years, and I’m not sure where we’d be without it.

It’s the perfect comfort food for a chilly day, and its rich flavor is sure to please even the pickiest of eaters. My kids love it when I make it for them, and it’s always a hit at family gatherings.

But what really sets this recipe apart is the health benefits – beans are packed with protein, fiber, and all sorts of other good stuff that’ll keep you feeling full and energized all day long. And let’s not forget the ham bone – it adds this incredible depth of flavor that’s just impossible to replicate with any other ingredient.

I’ve tried making this recipe with different types of beans, but I find that pinto beans work best. They hold their shape beautifully and add this lovely creamy texture to the soup.

Plus, they’re super easy to find at most grocery stores. So if you’re looking for a delicious and healthy meal that’s sure to become a staple in your household, look no further than this bean soup with a ham bone recipe.

Hearty Ham and Bean Soup

4.9 from 1714 votes

A comforting and flavorful soup made with a ham bone, dried beans, and aromatic vegetables. This slow-simmered dish is perfect for using up leftover ham and creating a satisfying meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 pound dried navy beans, rinsed and picked over
1 meaty ham bone (about 1-2 pounds)
8 cups low-sodium chicken broth
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Place the rinsed beans in a large bowl and cover with water by 2 inches.
2Let them soak for at least 8 hours or overnight.
3Drain and rinse the beans thoroughly before using.
4In a large stockpot or Dutch oven, heat the olive oil over medium heat until shimmering.
5Add the chopped onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
6Add the minced garlic, bay leaf, and dried thyme to the pot.
7Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
8Add the ham bone, drained beans, and chicken broth to the pot.
9Increase the heat to high and bring the mixture to a boil.
10Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.
11After 1 hour, remove the ham bone from the pot and set it aside to cool slightly.
12Once cool enough to handle, shred the meat from the bone, discarding any fat and the bone itself.
13Return the shredded ham to the pot.
14Continue to simmer the soup, uncovered, for another 1 to 1.
5 hours, or until the beans are tender and the soup has thickened.
15Stir occasionally to prevent sticking.
16The beans should be creamy and easily mashed against the side of the pot.
17Remove the bay leaf and discard.
18Season the soup with black pepper to taste.
19Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large stockpot or Dutch oven (at least 6 quarts)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 25g

📝Notes

For a thicker soup, mash some of the beans against the side of the pot with a spoon. You can also use a ham hock instead of a ham bone. Store leftovers in the refrigerator for up to 5 days.

Watch Video Of How Hearty Ham and Bean Soup Works

This bean soup with a ham bone recipe is truly one of my favorites – it’s comforting, delicious, and packed with nutrients. Plus, it’s so easy to make!

Just toss all your ingredients into a big pot and let it simmer away until the flavors have melded together beautifully. You can serve it up on its own or add some crusty bread on the side for dipping into that savory broth.

❓ Frequently Asked Questions About Hearty Ham and Bean Soup

Q: What type of beans should I use in this recipe?

I’ve tried using all sorts of different types of beans in this recipe – kidney beans, black beans, even Great Northern beans – but I find that pinto beans work best. They hold their shape beautifully and add this lovely creamy texture to the soup.

Q: Can I use canned beans instead of cooking them from scratch?

No way! While canned beans are convenient, they can’t compare to the flavor and texture you get from cooking them from scratch. Plus, it’s so easy to cook dried beans – just soak them overnight and then simmer them in some broth until they’re tender.

Q: How long can I store this soup in the fridge?

You can store this soup in the fridge for up to 5 days. Just make sure to let it cool completely before refrigerating it, and then reheat it when you’re ready to eat.

Q: Can I freeze this soup for later?

Absolutely! This soup freezes beautifully, so feel free to make a big batch and then store it in your freezer for up to 3 months. Just thaw it overnight in the fridge before reheating.

Q: Is this soup suitable for vegetarians?

No – the ham bone is definitely not vegetarian-friendly! If you’re looking for a vegetarian option, you could try substituting the ham bone with some portobello mushrooms or something similar.

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