Ham and Bean Soup

4.75 from 28 votes

Ham and bean soup is a hearty, delicious homemade meal perfect for the cool weather. Loaded with beans, veggies, and diced ham, it's a flavorful main course the entire family will love, and it's so easy to make!

Prep Time20

Cook Time2

1 hr soak time1

Total Time3 20

Course: Dinner, Lunch

Cuisine: American

Keyword: Bean and Ham Soup, Ham, ham and bean soup, Northern Bean Soup, Soup, White Bean and Ham Soup, White Bean Soup

Servings:

Calories: 318kcal

Author: Great Grub, Delicious Treats

Ingredients

16 oz bag Great Northern beans
1 large onion, chopped
2 cups carrots, chopped (approximately 3 carrots)
2 cups celery, chopped (approximately 4 stalks)
3 cloves garlic, minced
3 Tbsp butter
1 Tbsp vegetable oil
1 ham hock
2 cups ham leftover or fresh; diced
1 tsp pepper
½ tsp salt
1 tsp Slap Ya Mama® seasoning
½ tsp Thyme leaves
4 cups vegetable broth
4 cups chicken broth
1 Tbsp all purpose flour

Instructions

Clean any debris or rocks from beans and add to large stock pot.
Cover with hot water and bring to a boil over high heat.
Boil for 2 minutes, remove from heat, cover and let sit for one hour, then drain beans.
While beans are quick soaking, add oil and butter to large skillet.
Melt butter, then add carrots, celery and onions. Saute for about 6 minutes or until vegetables are tender. Add garlic and saute for an additional minute.
Sprinkle flour over vegetables, stir and cook for another minute then remove from heat.
Add ham hock to dutch oven or large stock pot.
Pour vegetable broth, chicken stock, beans, diced ham, vegetables into pan.
Sprinkle with seasonings, salt and pepper, stir, cover and cook over low flame for approximately 2-2 ½ hours, stirring occasionally.
Enjoy with a delicious piece of homemade corn bread or bread and butter.

Notes

Storage

Refrigerate for up to 4 days in an airtight container.
Freeze for up to 3 months in an airtight, freezer-safe container.
Defrost overnight if frozen. Then, reheat all the soup in a pot over medium-low heat or microwave individual portions at 1-minute intervals.

Tips

Chill your onions for about 30 minutes before dicing them to eliminate stinging eyes.
I highly recommend a Dutch oven for this recipe. They distribute heat more evenly, making it easier to control the temperature.
It's very important to take the time to rinse and check your beans before quick-soaking them. You don't want any dirt, debris, or sub-par beans in your soup!
To reduce cleanup, quick-soak the beans in the same pot you'll use for the soup. Then, drain the beans and continue with the recipe with one less dish to clean!
Be sure to cook your flour for at least a minute. It's important to cook off that raw flour flavor before adding your other ingredients.
If you choose to make this a creamy soup, do not let it come to a boil. The added heavy cream will curdle.

Nutrition