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ham and bean soup

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

This recipe is for my basic soup. It's hearty, flavorful and very filling. I love to dip a piece of crusty french bread in it; my husband prefers cornbread. Some people like a little diced celery and/or shredded carrot in their bean soup. If that's how you prefer yours, feel free to add it about 1/2 hour before finished cooking.

(1 rating)
yield serving(s)
prep time 12 Hr
cook time 6 Hr
method Stove Top

Ingredients For ham and bean soup

  • 2 c
    dried beans (1 lb. navy, pinto etc...)
  • water to soak beans and rinse
  • 1 Tbsp
    bacon grease or olive oil (or 1/2 grease & 1/2 oil)
  • 1 md
    onion, diced (about 3/4 to 1 cup)
  • 1 to 1 1/2 c
    chopped smoked ham or country ham
  • 1 clove
    garlic, pressed or finely minced
  • 1/2 tsp
    freshly ground black pepper
  • 1 c
    ham broth (optional, but recommended)
  • 10 to 12 c
    water plus extra, as needed
  • 1
    ham hock or bone, smoked (optional)
  • 1 Tbsp
    ham soup base (optional, if using broth)
  • 1 tsp
    sea salt (or to taste)

How To Make ham and bean soup

  • 1
    The night before, pour beans onto a rimmed baking sheet; remove and discard any stones or damaged beans; place beans in colander or strainer; rinse under running water; pour into large bowl; add enough water to cover by 2 to 3 inches over top of beans; let sit on counter overnight.
  • 2
    The next morning, drain and rinse beans well; set aside.
  • 3
    In a large soup pot or dutch oven, melt bacon grease (or add oil) over medium heat.
  • 4
    Add onions and saute until translucent and beginning to slightly brown.
  • 5
    Add ham, black pepper and pressed garlic; saute 30 seconds (careful, don't burn garlic.)
  • 6
    Add ham hock or bone (if using) and beans.
  • 7
    Add 10 to 12 cups water (and 1 cup broth, if desired.)
  • 8
    Bring to boil over high heat; reduce heat to medium-low, cover and cook for minimum 4 hours and up to 8 hours ( the longer, the better), checking every 1/2 hour or so for enough liquid. Add boiling water as needed (never use cold water as it will cause the beans to burst.)
  • 9
    Add ham soup base, additional vegetables (if using) and salt 1/2 hour before serving. Taste and adjust seasoning as desired. If you desire a thicker soup, leave the lid off the pot for the last 1/2 hour and/or mash some of the beans.
  • 10
    Remove ham bone or hock; pick meat from hock and add to beans, if desired.
  • 11
    Serve with cornbread, crusty white bread, biscuits or crackers. A spoonful of green tomato relish on top is very good also. Store leftovers in covered containers in refrigerator or freeze.
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