This Ham and Bean Soup Recipe is perfect for lunch or dinner. It’s a hearty protein-packed soup that will keep you satisfied long after a meal. This recipe will feed a crowd or freezes well.
If you love soup on a cold blustery day but don’t like all of the fuss some homemade soups require, you’re going to love this easy Ham and Bean Soup Recipe.
Ham is often on my holiday table. Ham and about 100 other dishes.
You see, I cook for an army whether there is 6 of us or 60.
Before Thanksgiving, my local grocery store runs a promotion where you get a free turkey if you buy a ham.
I cooked the turkey and saved the ham for another day.
One thing about ham is it goes a long way.
After we cooked it we only sliced what we needed for our meal. We put the bone and the rest of the uncut ham in the refrigerator for soup.
There is nothing like this soup. You wouldn’t believe the flavor all of those beans, peas, and lentils add. You can put it together in no time too.
Pro tips & Variations
- I used Bob’s Red Mill® 13 Bean Soup Mix. It’s packed with beans, peas, and lentils. They have seasoning mixes but you don’t need one with this recipe.
- You could use canned beans and just add them toward the end of the cooking time instead of dried beans.
- You can also use the crockpot to cook your soup.
- Add everything except for the cubed ham which you would add toward the end of the cooking time.
We love soup! Find all of our soup recipes here.
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If you enjoyed this recipe for leftover ham, here are a few more you may enjoy!
I served my delicious Organic Honey Whole Grain Bread with this soup and they were perfect together.
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Ham and Bean Soup Recipe
- Bob’s Red Mill® 13 Bean Soup Mix Bob’s Red Mill®
- 1 ham hock plus additional ham for cubing optional
- 1 large yellow onion diced
- 1-1/2 cups diced carrots
- 1 cup sliced celery
- Salt and pepper
- Rinse the bean mix. Put the bean mix in a large bowl and cover with water. Soak 8 hours or overnight. Drain and rinse again in the morning. Put the bean mix in a large stock pot or dutch oven. Add a ham hock (bone) and cover with water. Bring to a boil and then reduce to simmer for approximately 3 to 3-1/2 hours until beans are soft. Add cubed ham (if using) onion, celery, and carrots. Salt and pepper to taste. Continue cooking for at least 30 minutes.
- Remove ham hock and add any meat back to the soup.
- Serve with a hearty bread or crackers.