5 from 1 vote

Ham and Bean Soup Recipe

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.
Prep Time 8 hrs 15 mins
Cook Time 3 hrs 30 mins
Total Time 11 hrs 45 mins
Servings 6 servings
Author Hostess At Heart


  • 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.


Prep time includes 8 hours of soak time. You can use canned beans in lieu of dried beans. Add them when onion, celery, and carrots are added.
Also, soup can be made in the crockpot (slow cooker). Add all of the ingredients except the cubed ham. Allow to cook on high 4 hours or low for 8 hours. Add the cubed ham and serve when hot.


Serving: 6g | Calories: 250kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1782IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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