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Why You’ll Love My Recipe
Few things are more satisfying than a warm, meaty soup on a cold day. This ham and bean soup is full of tender veggies, herbs, and a rich, savory broth. It’s the perfect winter comfort meal!
For more hearty, comforting soups, try my Meatball Soup or Black Bean & Ham Soup – both are wonderful, cozy meals.
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make. It’s a great use of leftover baked ham with minimal effort and very little mess!
- Total Time: This soup takes about 15 minutes of prep, then 8-10 hours on low or 5-6 hours on high.
- Variations: A swirl of crème fraîche and a sprinkle of fresh parsley can instantly elevate this soup from a simple leftover dish to something that feels restaurant-worthy! A pinch of flaky salt and cracked black pepper also adds a nice finishing touch. If you have a little extra time, try serving it in my Home Made Bread Bowls or alongside Classic Homemade Garlic Bread for a complete meal!
- Tools For This Recipe: You will need a large slow cooker, a can opener, a knife for prepping ingredients, tongs for removing the ham bone, and a ladle for serving.
What You’ll Need for Ingredients
Ham Bone: The ham bone adds deep, savory flavor to your soup as it slowly simmers. You’ll also use any meat removed from the bone, along with leftovers, as the main protein in the soup!
Chicken Broth: This forms the hearty base of your soup. Karlynn’s Tip: You can switch things up with different broths as well – try my Pork Broth for a richer taste or Vegetable Broth for a lighter option.
Vegetables: You’ll use a mix of russet potatoes, frozen peas, carrots, corn, lima beans, and onion. Combined with white kidney beans, this creates a thick, filling, and nutritious soup!
Seasonings: Salt and pepper to taste, dried thyme, minced garlic, and bay leaves help build a classic savory base. Karlynn’s Tip: For extra depth, add a pinch of paprika, cayenne, or a spoonful of my homemade Italian Seasoning.
How To Make Ham and Bean Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Place the ham bone, vegetables, kidney beans, and seasonings into a large slow cooker.
- Add enough chicken broth to cover the ingredients, then cook on low for 8 hours, or on high for 6 hours.
- Remove the ham bone from the soup and cut off any extra meat.
- Add the meat back into the pot, along with the diced ham.
- Cook until heated through completely, and serve!
Karlynn’s Tips and Tricks for the Perfect Ham and Bean Soup
- Choose the Right Hambone: For the best flavor, you’ll want a ham bone that still has a good amount of meat attached! This helps give the soup a rich base. Ideally, this recipe is made within a few days of baking a ham, making it a perfect way to use up leftovers while the meat is still fresh and flavorful.
- Sourcing a Hambone: If you don’t have a leftover ham bone, don’t worry – you still have options! Local butchers often have hambones available even if they aren’t on display, so it’s worth asking. Some also keep stripped bones aside, as they’re commonly used for stock or even dog treats. You can also freeze ham bones after holiday meals so they’re ready to go whenever you’re craving soup.
- Freezer Prep Tip: If you plan ahead, saving your ham bones in the freezer is one of the easiest ways to make this recipe anytime. Properly stored, they’ll keep for several months without losing any flavor!
Storage Instructions
Like most hearty soups, this ham and bean version only gets better with time!
Refrigerator: Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: This soup freezes very well! Portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months, according to USDA food safety guidelines. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth or water if needed to loosen the consistency!
More Delicious Soup Recipes
Soups are one of the best ways to warm up when the weather turns cold, so try one of these comforting Soup Recipes next:
- My Chicken Barley Soup is a great way to use up roast chicken leftovers and fills your kitchen with the most amazing smells!
- Curried Pumpkin Soup is the perfect fall dish – rich, cozy, and packed with warm spices.
- This Spiced Bean & Lentil Soup is a tasty vegetarian option that’s so flavorful, it might even win over meat lovers!
And just like that, you have a rich, hearty soup that turns simple ingredients into something magical! This is the kind of meal that feels like a warm hug anytime you take a bite.
Give this recipe a try, make it your own, and don’t forget to let me know how it turned out in the comments below! You know that I love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Ham and Bean Soup
Equipment
Ingredients
- 1 leftover hambone
- 1 cup diced white onion
- 2 cups diced Russet potatoes
- 3 cups frozen carrots/peas/corn/lima beans mix
- 2 cups canned white kidney beans, drained and rinsed (about a 15 ounce can)
- 1 teaspoon dried thyme
- 1 tablespoon minced garlic
- 2 bay leaves
- salt and pepper to taste
- 6-8 cups of chicken broth
- 2 cups of ham, diced (removed from the hambone or leftover)
Instructions
- Place the hambone, onion, potatoes, frozen vegetable mix of choice, kidney beans, thyme, garlic, bay leaves and salt and pepper into a large slow cooker. Add enough chicken broth to cover the ingredients.
- Cook on low for 8-10 hours, on or high 5-6 hours until the potatoes and onion are cooked.
- Remove the ham bone from the soup and cut off any extra meat. Add the meat to the pot, along with the diced ham. Heat through completely, then serve.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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