Ham and Bean Soup

I used a 16-bean soup mix for this recipe, and I really loved the variety of beans. You get different flavors and textures in every spoonful, and I think it makes traditional ham and bean soup even better. Great Northern beans would work too, but I would definitely recommend trying the mix. There are also other bean soup mixes in the store for “15 bean soup mix” and that would work as well.

I also didn’t have a ham bone, and buying an entire ham just to make soup wasn’t happening. I used chopped ham instead, and it was delicious! Use what you have. The chicken broth and seasonings give this soup plenty of flavor without needing a ham bone.

Ingredients for Ham and Bean Soup

The full ingredient list and measurements are in the printable recipe card below.

• 16-bean soup mix: I used a 16-ounce package of dried beans with the included seasoning packet. You can substitute Great Northern beans, but you’ll need to account for the missing seasoning packet. (here it is on walmart)
• Chopped ham: Two cups of cooked, chopped ham. Leftover holiday ham works well, but packaged cooked ham is fine too. If you have more leftover ham to use up, my ham and potato casserole is another good option.
• Chicken broth and bouillon: These create a savory broth. Between the bouillon cubes, ham, and bean seasoning packet, you shouldn’t need much additional salt.
• Fresh vegetables: Carrots, celery, onion, and minced garlic.
• Herbs and seasonings: Ground thyme, marjoram, sage, and black pepper.

How to Make Ham and Bean Soup

Prepare the dried beans. Sort through and rinse the beans, then prepare them according to the package’s soaking instructions. My original preparation used a quick soak: covering the beans with 2–3 inches of water, boiling for 1 minute, removing from the heat, and letting them sit covered for an hour before draining. Check the particular blend for kidney beans, which require additional precautions and adequate boiling.

Combine the ingredients. Add the prepared beans to a large stockpot with the seasoning packet, chicken broth, chopped ham, carrots, celery, onion, bouillon cubes, garlic, and dried herbs.

Cook until tender. Bring to a boil, following the bean package’s safe cooking directions before reducing the heat. Cover and simmer for 2–3 hours, stirring occasionally, until the beans are fully cooked and tender.

Mine were ready after 2 hours. The smaller beans soften faster than the larger ones, so check a few different types before deciding the soup is done.

Serve hot with plenty of ham, vegetables, and beans in each bowl.

How to Thicken Ham and Bean Soup

If you prefer a thicker soup, try a trick I also use when making red beans and rice. Remove about a cup of cooked beans with a little broth and puree them in a food processor until smooth. Stir the mixture back into the pot near the end of cooking for a thicker, more stew-like consistency.

You can also mash some of the beans directly in the pot if you don’t want to use a food processor.

What to Serve with Ham and Bean Soup

With all the beans, ham, and vegetables, this is a pretty filling dinner on its own. A slice of Southern skillet cornbread would be delicious with the savory broth, or try my sweet cornbread if you like a little sweetness alongside your soup.

If you’re looking for more hearty homemade soups, my slow cooker pea and ham soup is another way to use chopped ham. For something creamy instead, try chicken wild rice soup.

Storing Leftover Soup

This recipe makes a lot of soup! I estimate somewhere around 10–14 cups, depending on how much broth cooks down. Keep leftovers refrigerated in airtight containers for 3–4 days or freeze individual portions for up to 3 months for best quality.

The beans will absorb some of the broth as the soup sits. Add a splash of chicken broth or water when reheating if you want to thin it back out.