Ham and Bean Soup Recipe (13 Bean)

A bowl filled with ham, beans, carrots and celery.

4.76 from 33 votes

Ham and Bean Soup Recipe (13 Bean)

My ham and bean soup recipe is a hearty protein-packed 13 bean soup recipe that will satisfy for hours. Only the best ham and bean soup ever!

Prep Time 8 15

Cook Time 3 30

Total Time 11 45

Servings 2 cup servings

Author Hostess At Heart

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Ingredients

US Customary - Metric

29 oz Bob’s Red Mill® 13 Bean Soup Mix Bob’s Red Mill®
1 ham hock plus additional ham for cubing optional
10 cups water enough to cover the ingredients
1 large yellow onion diced
1-1/2 cups carrots diced
1 cup celery sliced
Salt and pepper

Instructions

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.

Notes

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.

Nutrition

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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