Best 4 1 Hour Ham And Bean Soup Recipes

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Indulge in the hearty and comforting flavors of ham and bean soup, a classic dish that embodies the essence of home cooking. This delicious soup, prepared in just one hour, combines tender ham, plump beans, and aromatic vegetables in a rich and flavorful broth. Savor the smoky and savory notes of the ham, complemented by the soft and creamy texture of the beans, all harmoniously blended in a symphony of flavors. This soup is not only a culinary delight but also a versatile dish that can be tailored to your preferences. Delight in the traditional version or explore variations that incorporate different types of beans, vegetables, and seasonings, creating a unique and personalized culinary experience. With its simple ingredients and minimal preparation time, ham and bean soup stands as a testament to the timeless appeal of classic comfort food.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK HAM AND BEAN SOUP



Quick Ham and Bean Soup image

If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

HAM AND BEAN SOUP



Ham and Bean Soup image

This is easily the best Ham and Bean Soup we've ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.

Provided by Kaitlin

Categories     Soup

Time 5h20m

Number Of Ingredients 18

1 tablespoon oil ((olive oil, vegetable oil, canola oil, etc.))
1 1/2 cups onions ((diced, about 1 medium onion))
4 large garlic cloves ((chopped))
2 cups celery ((diced, about 5 ribs of celery))
2 1/2 cups carrots ((diced, about 6 medium carrots))
5 15 oz. cans assorted beans
9 cups water
2 large bay leaves
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chicken bouillon paste ((adjust to avoid over-salting if using powdered bouillon))
14 ounces ham ((roughly shredded or diced; or 2 large smoked ham hocks))
1/2 cup fresh parsley ((chopped))
1/4-1/2 teaspoon liquid smoke ((optional, to taste: not needed if using smoked ham hocks))

Steps:

  • Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
  • Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
  • Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
  • Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
  • Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
  • In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
  • This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.

Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 19 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 906 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving

THE BEST BEAN AND HAM SOUP



The Best Bean and Ham Soup image

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

Provided by BenevolentEmpress

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 10h25m

Yield 12

Number Of Ingredients 18

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

Steps:

  • Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
  • Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h

Yield 9

Number Of Ingredients 12

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

Steps:

  • Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
  • After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
  • Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g

Tips:

  • Use a variety of beans: Different beans have different flavors and textures, so using various types will give your soup more depth and complexity. Try using a combination of white beans, black beans, kidney beans, and pinto beans.
  • Soak your beans overnight: Soaking your beans overnight will help them cook more evenly and reduce the cooking time. If you don't have time to soak your beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a good quality ham: The type of ham you use will significantly impact the flavor of your soup. Look for a ham smoked over hardwood chips and minimally processed.
  • Don't overcook the soup: Ham and bean soup is best when it is simmered for just until the beans are tender. Overcooking the soup will make the beans mushy and the ham tough.
  • Season the soup to taste: Don't be afraid to taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs until the soup tastes just the way you like it.

Conclusion:

Ham and bean soup is a classic comfort food that can be enjoyed by people of all ages. It is a hearty, flavorful soup that is perfect for a cold winter day. This recipe is easy to follow and produces a delicious soup that is sure to please everyone. So next time you are looking for a quick and easy meal, give this 1-hour ham and bean soup a try.

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