ham and bean soup recipe

The Best ham and bean soup recipe

I’ve been making ham and bean soup for my family for years, and it’s always a hit. This hearty soup is a staple in many American households, and for good reason. It’s easy to make, packed with protein and fiber, and can be customized to suit any taste.

I like to use leftover ham from special occasions or purchase a pre-cooked ham to make the recipe even simpler. The combination of tender beans, smoky ham, and rich broth is a flavor sensation that never gets old. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

They enjoy mashing the beans with a fork or helping me stir the pot as it simmers on the stovetop. Whether I’m serving it up as a comforting meal after a long day or packing it in lunchboxes for a quick and easy school lunch, this recipe never fails to please. I’ve also found that it’s a great way to use up any leftover vegetables or herbs we have on hand.

The best part? It’s incredibly versatile – serve it with some crusty bread for a satisfying snack or add some crusty crackers for a more filling meal. My family also loves it when I add in some diced carrots or celery for added flavor and texture.

This recipe is truly a crowd-pleaser, and I’m sure you’ll love it just as much as we do.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Ham and Bean Soup Works

This ham and bean soup recipe is always a good idea for any occasion – whether you’re serving it up at home with family or packing it in lunchboxes for school.

One of my favorite things about this recipe is how easily it reheats – simply heat up the desired amount on the stovetop or microwave until warmed through.

Serve hot with some crusty bread or over rice for an extra-special meal.

❓ Frequently Asked Questions About Ham and Bean Soup

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

A: You can use either navy beans or pinto beans for this recipe, but navy beans are the traditional choice. Both types will yield delicious results, but navy beans hold their shape better in the soup.

Q: Can I use fresh instead of canned beans?

A: Yes, you can use fresh beans if you prefer, but keep in mind that they’ll take longer to cook than canned beans. Simply soak them overnight and then cook them according to your package instructions.

Q: How much liquid should I expect from the cooked beans?

A: Cooked navy or pinto beans will yield about 1 cup of liquid per cup of dried beans used in the recipe.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can easily make this recipe in a slow cooker – simply brown the ham and cook the vegetables before adding all the ingredients to your slow cooker and cooking on low for 6-8 hours.

Q: How do I store leftover ham and bean soup?

A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.