HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (2024)

December 22, 2018 By Nicole Harris 19 Comments

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How do you use that leftover ham from your holiday feast? Make thisHam and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold Winter day.

How Do You Make A Good Ham And Bean Soup

It’s all about adding textures and flavors. This Ham and Bean Soup has beans, carrots, celery, tomatoes, cabbage and ham. The savory broth will warm you up on the coldest days. Fresh ingredients prepared from scratch make this soup the best!

This soup recipe is a great way to use up that leftover ham from your holiday feast. Here are a couple recipes for those holiday hams to get you started: Pineapple Honey Glazed Ham – Orange Honey Baked Ham

Can you use canned beans in this soup?

Yes, you can. I’m not against using canned beans when that is what you have on hand. Just make sure you rinse the canned beans thoroughly before adding to the soup. You also will not need to cook the beans so that decreases the cooking time. If using canned beans, cook the broth and veggies until carrots are fork tender then add the beans and ham.

However, I highly recommend using dried beans. It takes some planning because you need to soak the beans. But it is worth that extra effort.

What Bean Do You Use For Ham And Beans

Navy beans or great northern beans are the best for Ham and Bean Soup, in my opinion. While you can use canned beans, dried beans make the best soup.

What goes in Ham and Bean Soup?

Dried Navy Beans
White Onion
Carrots
Celery
Garlic
Chicken Stock
Canned Diced Tomatoes
Bay Leaf
Garlic Powder
Dried Italian Herbs
Green Cabbage
Ham

Leftover Ham Recipes:

Ham and Cheese Pastry Bake
Deviled Ham
Ham Fettuccine Bake
Ham and Potato Corn Chowder
Sweet Potato Ham and Cheese Skillet

Ham and Bean Soup Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 2 hours

Additional Time: 6 hours

Total Time: 8 hours 10 minutes

Ingredients

1 Lb Dried Navy Beans
3 Tablespoons Oil
1 White Onion, (chopped)
4 Carrots, (chopped)
2 Celery Stalks, (sliced)
5 Garlic Cloves, (finely chopped)
64 ounces Chicken Stock
14.5 ounce Can Fire Roasted Diced Tomatoes
1 Bay Leaf
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Herbs
Fresh Cracked Pepper
2 Cups Shredded Green Cabbage
2-3 Cups Chopped Ham
Salt - to taste (if needed)

Instructions

Rinse dried beans then cover with several inches of water. Soak beans over night then rinse again.
Heat oil in large dutch oven pot over high heat. Saute onion, carrots and celery 4-5 minutes while stirring. Add garlic and saute 30-60 seconds.
Add beans, chicken stock, tomatoes, bay leaf, garlic powder, Italian herbs and pepper. Bring to a boil then reduce heat to simmer. Cover, leaving lid slightly ajar. Cook for 90 minutes. Check consistency of beans. If the beans are still quite firm, cook for 30 minutes longer.
Remove lid and add ham and cabbage. Cook for 15-20 more minutes. Salt to taste (This will vary depending on the saltiness of the ham. The soup may not even need salt.) Discard bay leaf and serve.

Notes

*Cook ham bone in broth and beans to add extra flavor*

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Nutrition Information

Yield 8Serving Size 1
Amount Per ServingCalories 413Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 64mgSodium 1650mgCarbohydrates 36gFiber 10gSugar 8gProtein 29g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

This post contains affiliate links. Basically, I get a little kick back for sending you over to purchase. . . at no extra cost to you. Thanks for your support!Nutrition information on this recipe is approximate.

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Reader Interactions

Comments

Bryan Martinez says
December 23, 2018 at

This looks really good! It’ll definitely go well with the cold season right now, I think I’ll just add some jalapenos to this soup for an extra kick, thank you!
Reply
- Nicole Harris says
  December 23, 2018 at
  
  Oh, I like that addition 🙂
  Reply
Chandra says
February 22, 2019 at

Can u do in crock pot?
See Also
Vegan Lentil Shepherd's Pie Recipe
Reply
- Nicole Harris says
  February 28, 2019 at
  
  Yes, I’m sure this will work in a crockpot. The cooking time will be increased though.
  Reply
Kelly says
April 21, 2019 at

What is the bright green on top? Only see dry herbs in recipe.
Reply
- Nicole Harris says
  April 22, 2019 at
  
  That is fresh parsley. I usually add it to make the photos pop. You can add it or not, your preference.
  Reply
  - Kelly says
    April 22, 2019 at
    
    Thanks for the answer…I haven’t made your recipe yet, but my Easter ham bone is waiting in the fridge! This weekend I’m trying.
    Reply
Kelly says
April 27, 2019 at

Just made this. Used a ham bone in bean cooking step and half the broth in recipe (mostly because my Dutch oven was not big enough with the ham bone included) This was so delicious! Love the tomato and cabbage addition. Thanks for great recipe!
Reply
- Nicole Harris says
  April 27, 2019 at
  
  Awesome! Glad you enjoyed this soup…one of my favorites!
  Reply
Gail says
November 15, 2019 at

Do you think I could freeze this soup in small amounts for lunches?
Reply
- Nicole Harris says
  November 15, 2019 at
  
  I haven’t tried freezing. I personally don’t like the consistency of beans when they have been frozen then thawed. Other than that I would think it would be fine.
  Reply
Murray P says
March 6, 2020 at

I don’t eat tomatoes ,but, I like tomatoe sauce and paste, can I substitute the tomatoes for a small can of paste or half can of sauce?
Reply
- Nicole Harris says
  March 15, 2020 at
  
  Yes, just be careful of too much tomato paste as it can be on the salty side.
  Reply
Sue says
March 15, 2020 at

I made this and it was delicious!
Reply
Carrie says
April 20, 2020 at

Great recipe! Healthy and delicious
Everyone loves it! I have done this recipe as directed and also with a left over ham bone from Easter!
Both great but… I thought using ham bone gave it a richer flavor!
My 8 grand kids love this soup ages from 1 to 8.
That says a lot on a recipe!
Thank you for sharing!
I’ve made it 3 times already and I’m sure it will be made many more!
Reply
Ada Chinery says
April 25, 2020 at

Working on the soup as I type…… couldn’t see where it said to put in the ham bone. We have combined everything and will check the bone in a half hour. Smells really good!
Reply
Leslee Pettitt-Myers says
April 30, 2020 at

This recipe looks delicious!I love the addition of the cabbage and tomatoes. I’m wondering if you have any experience with Cottage Ham. I was unable to find any ham hocks/shanks, but came across this pork product. It is pork butt that is brined. I think it would work beautifully, but would appreciate any advice or your experience. Thank you!
Reply
Summer Yule says
December 29, 2020 at

Delicious and easy recipe to use up leftover bits of Christmas ham! This soup will be my lunches for the coming week 🙂 Thank you so much for the meal inspiration!
Reply
Kevin Ireland says
January 28, 2021 at

I make a LOT of soups – and this was one of the best ever. I had leftover honey-cured ham that I needed to use up, and combined it with two chopped Tofurkey-brand plant-based Italian sausages. I followed the recipe, using 2 well-rinsed cans of Great Northern Beans and 1 can Garbanzo Beans. In the last 30 minutes, I added one chopped zucchini and about 4oz (1/2 package) chopped portabella mushrooms. I served with a dollop of low-fat sour cream. SO good!
Reply