This ham and bean soup is pure comfort in a bowl! The ham bone adds an irresistible smoky flavor, while the beans cook up creamy and delicious. It’s hearty, cozy, and perfect for warming you up; no wonder it’s a family favorite!
Classic comfort food, Ham and Bean Soup combines ham wiht pantry staples for a big hearty soup with lots of flavor. This one-pot dinner is the perfect budget friendly way to feed a crowd!
Did you enjoy this Ham and Bean Soup Recipe? Leave a comment and rating below.
Ham and bean soup is a comforting classic full of smoky flavor and creamy mixed beans in a rich broth.
- 20 ounces dry mixed beans or dry white beans
- 8 cups reduced sodium chicken broth
- 1 pound meaty ham bone or smoked turkey
- 1 medium yellow onion chopped
- 2 ribs celery diced
- 2 medium carrots chopped
- 14.5 ounces canned diced tomatoes with juices
- 1½ teaspoons chili powder or 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
-
Rinse the beans and check for any debris. Add the beans into a large pot and cover with cool water. Soak at room temperature for at least 8 hours or overnight. Drain.
-
In a large pot, combine drained beans, broth, ham bone, and onion (do not add tomatoes until the beans are tender). Bring to a boil, reduce the heat, cover, and let simmer for 1½ to 2 hours or until beans are softened.
-
Remove the ham bone from the soup and remove the meat from the bone. Cut into bite-size pieces.
-
Add the ham back to the pot, celery and carrot if using, diced tomatoes with juices, chili powder, and parsley. Cover and simmer 30 minutes more.
-
Taste and season with salt and pepper as needed.
- Dried bean mixes come in 15- to 24-ounce packages. For the smaller package, reduce the broth by 1 ½ cups. For the larger package, add extra broth or water as needed during the simmering.
- For a thicker broth, simmer uncovered for the last 45 minutes, or mash some of the beans with a potato masher.
- If your beans come with a seasoning packet, you can add it with the diced tomatoes. Taste before adding any additional salt.
- Store leftovers in an airtight container in the refrigerator for 5 days or in the freezer for up to 6 months.
Calories: 397 | Carbohydrates: 35g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 1123mg | Potassium: 1120mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3686IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pork, Side Dish, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
