Indulge in the comforting goodness of a hearty bean soup brimming with smoky ham flavor. This classic soup is a symphony of simple ingredients that come together to create a satisfying and nourishing meal. Dried beans, simmered until tender, form the base of this rustic soup, while a ham bone infuses it with rich, savory notes. Vegetables like carrots, celery, and onions add a layer of sweetness and texture, and a splash of white wine deglazes the pot, bringing depth to the broth. Whether you prefer a thick and hearty soup or a lighter version, this recipe offers variations to suit your taste. Explore the different ways to prepare this classic dish, from a slow-cooker method for hands-off convenience to a stovetop version for more control over the cooking process. Embrace the versatility of this soup by experimenting with different types of beans, vegetables, and herbs to create your own unique flavor combinations.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
Steps:
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
HAM-AND-BEAN SOUP RECIPE
A leftover Easter ham bone is the foundation for this easy, hearty meal.
Provided by Paige Grandjean
Time 6h15m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.
QUICK HAM AND BEAN SOUP
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.
SIMPLE BEAN SOUP WITH HAM BONE
Make and share this Simple Bean Soup With Ham Bone recipe from Food.com.
Provided by Bill From New Mexico
Categories Beans
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Simmer beans in water with ham bone for 2 hours.
- Add other ingredients, simmer 2 hours, until beans are tender.
- Remove meat from bone, discard bone.
Nutrition Facts : Calories 99.4, Fat 0.5, SaturatedFat 0.1, Sodium 1048.8, Carbohydrate 19.4, Fiber 7.2, Sugar 2.5, Protein 5.2
HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
Steps:
- The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
- Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
- Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
- Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
SIMPLE PINTO BEAN AND HAM SOUP
A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.
Provided by Chef Shadows
Categories Clear Soup
Time 20h10m
Yield 24 pint servings, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place ham bone in a 12 quart soup pan.
- Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
- Bring to a boil.
- Boil for about an hour, lower heat to a simmer.
- Add red pepper flakes.
- Cover and continue to simmer for an addition 17 hours.
- Skim any skum from top as simmering progresses.
- Meanwhile place pinto beans in a large pan and cover with water .
- Soak beans over night or at least 8 hours.
- Remove lid from ham broth.
- Add beans and enough water to bring back up to starting volume of liquid.
- Bring back to a boil.
- Simmer uncovered for 2 hours.
- Serve.
CONTEST-WINNING HAM AND BEAN SOUP
I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.
Tips:
- Use a flavorful ham bone. This will add a lot of flavor to your soup. You can use a leftover ham bone, or you can buy one from the grocery store.
- Soak the beans overnight. This will help them cook faster and more evenly.
- Add vegetables to your soup. This will make it more nutritious and flavorful. Some good choices include carrots, celery, onions, and potatoes.
- Season your soup to taste. Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Serve your soup with crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Bean soup with ham bone is a delicious, hearty, and easy-to-make soup. It's perfect for a cold winter day, or any time you're looking for a comforting meal. This soup is also very affordable, and it's a great way to use up leftover ham. So next time you're looking for a simple and delicious soup recipe, give this one a try.
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