Ham and Bean Soup

Ham and bean soup in small serving size soup dishes ready to eat.

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5 from 1 vote

Ham and bean soup is hearty and delicious soup that is a perfect recipe to use up your leftover ham!

Prep Time15

Cook Time1 10

Soaking the beans and cooking the ham bone (if using bone)8

Total Time9 25

Course: Dinner, Soups and stews

Cuisine: American

Servings:

Calories: 411kcal

Author: Dawn

Ingredients

16 ounces 16 bean mix dried beans
1 large ham bone see notes, you can substitute with broth
14-16 cups water only if using a ham bone, see notes
3 cups ham in bite sizes
3 Tablespoons olive oil or preferred oil
14.5 ounces diced tomatoes
1 yellow onion large, chopped
2 celery sticks chopped
2 carrots sliced
4 brown baby bella mushrooms chopped, optional but recommended
2 teaspoon Italian seasoning
1 bay leaf
3 garlic cloves chopped

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Instructions

If using a ham bone, place the ham bone in a large stock pot and pour a couple tablespoons of vinegar over the bone and pour enough water to cover it, at least 14 cups of water. You will need 10 cups of finished broth.
It is best to make broth ahead of time to strain the fat, see notes.
1 large ham bone, 14-16 cups water
Bring the water and ham bone to a boil. Reduce heat and simmer at least 4 hours. Strain and set aside to cool. Once cooled down, remove the fat from the top.
Beans need to soak in order to cook in the hour time frame. I do this in the morning but you can soak overnight. Rinse the beans and remove any debris if there is any (stems or anything.) Place them in a bowl of very cold water and allow them to soak for around 8 hours on the counter.
16 ounces 16 bean mix
Heat up a large soup or stock pot over medium heat. Once it is hot add in the oil, onions, carrots and celery. Saute for about 5 minutes.
3 Tablespoons olive oil, 1 yellow onion, 2 celery sticks, 2 carrots
Add in the garlic and mushrooms. Cook for another 1-2 minutes.
3 garlic cloves, 4 brown baby bella mushrooms
Add in broth, Italian seasoning, ham and the beans. DO NOT add the tomatoes yet. Stir well and place the bay leaf on top.
Cook for about an hour or until the beans are to a desired texture.
3 cups ham, 2 teaspoon Italian seasoning, 1 bay leaf
Once the beans are cooked, remove the bay leaf and add in the can of tomatoes. Cook for about 5 minutes and it is ready to serve.
Before removing from heat, carefully taste it to see if you want to add salt and pepper before serving.
14.5 ounces diced tomatoes

Notes

Serving sizes and nutritional values are estimated. If boiling down a bone, the sodium should be less.

Make broth ahead - You can boil the ham bone down ahead of time and put it aside in jars or a big container in the fridge, this is what I do. The fat will solidify at the top after being in the fridge making it easier to remove. You can also make start it in the morning and allow it to cool for a few hours in the fridge. If you need to use it right away, use a paper towel to carefully soak up the fat off the top before adding to soup.

If you do not wish to use a ham bone or ham broth, you can use 10 cups of chicken broth, we have done this before as well.

If you add the tomatoes in the beginning, the beans might not cook properly due to the acid in the tomatoes. Add them in at the very end.

Be sure to remove the bay leaf before serving. They do not break down, they stay flat and sharp making them dangerous to swallow. They are delicious and safe to cook with, just do not ever swallow one.

Nutrition