This Ham and Bean Soup Recipe is ideal for lunch or dinner. It’s a hearty, protein-packed 13 bean soup that satisfies and keeps you full long after the meal. This is truly one of the best ham and bean soups you can make — it feeds a crowd and leftovers freeze beautifully for later.
This post was updated from 2017 to improve readability and navigation. The recipe itself remains unchanged.
If you enjoy a warm bowl of soup on a chilly day but prefer recipes that are simple to prepare, you’ll love this easy Ham and Bean Soup. It’s comforting, filling, and surprisingly uncomplicated to make.
Ham often appears on our holiday table, and a large ham can provide meals for many days. After slicing what we need, save the bone and any uncut portion of the ham in the refrigerator for soup — it makes a flavorful base.
This ham and bean soup is full of depth thanks to the mix of beans, peas, and lentils in the 13-bean blend. The flavors develop as it simmers, and the recipe comes together with minimal effort.
How to Make Ham and Bean Soup
Making this 13-bean ham and bean soup is straightforward. The recipe uses leftover ham and a ham hock (the shank bone) to build a rich broth, combined with a 13-bean soup mix and a handful of vegetables. It’s mostly hands-off simmering with a few simple steps.
Ingredients for Ham and Bean Soup
- 13-bean soup mix. A blend of beans, peas, and lentils adds great flavor and texture.
- Ham hock. The shank bone from a bone-in ham, saved for making soup.
- Cubed ham (optional). Leftover baked ham works perfectly.
- Yellow onion. Diced.
- Carrots. Diced to bite-sized pieces.
- Celery. Thinly sliced so it blends into the soup while adding flavor.
- Salt and black pepper. To taste.
Start by rinsing the bean mix and soaking it using your preferred method: an overnight soak, a quick soak, or the salt-and-simmer method. After the beans are ready, place them in a large pot or Dutch oven with the ham hock and enough water to cover. Bring to a boil, then reduce to a low simmer and cook until the beans are tender — about three to three and a half hours.
Once the beans are soft, add cubed ham (if using), onion, carrots, and celery. Simmer at least 30 more minutes to meld flavors. Remove the ham hock before serving, shred any meat from the bone, and return it to the pot.
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Pro Tips & Variations
- Use a quality 13-bean soup mix for the best variety of texture and flavor. The blend provides a hearty base without extra seasoning.
- If you prefer, substitute canned beans for dried to speed up the process. Add drained canned beans toward the end of cooking when the vegetables are added.
- To thicken the broth, remove about 1/4 cup of hot broth, whisk in 1 tablespoon cornstarch, then return it to the pot and stir until the soup thickens.
- Enhance flavor by adding fresh thyme, parsley, garlic, bay leaves, or a parmesan rind while the soup simmers. Remove bay leaves and rind before serving.
- This soup works well in a slow cooker: cook on low 8–9 hours or high 4–5 hours. Add cubed ham near the end of cooking if using.
FAQ for the Ham and Bean Soup Recipe
What if I don’t have a 13-bean soup mix?
Any combination of dried beans will work. Good options include pinto, navy, Great Northern, or cannellini beans.
Why use dried beans?
Dried beans are typically less expensive and free from added sodium. They also break down during long simmering to create a creamier, more flavorful broth than canned beans.
Do you have to soak the bean mix?
No — soaking is optional. You can do an overnight soak, a quick soak (bring beans to a boil, remove from heat, and let sit one hour), or use the salt-and-simmer method described below.
Quick Soak Method
Cover the beans with water in a heavy pot, bring to a boil, then remove from heat and let rest for one hour. Drain and proceed with the recipe.
Salt-and-Simmer Method
Cover the beans with water in a heavy pot, add 1½ teaspoons salt and the ham bone, bring to a boil, then reduce to a simmer for 1 hour. Remove the bone, add diced ham and vegetables, season to taste, and continue cooking until the carrots are tender.
Should you discard the soaking liquid?
No — cooking beans in their soaking liquid can enhance flavor, so you don’t have to discard it.
What if I don’t have a leftover ham bone?
You can often buy a ham bone from your butcher, use bacon for added smokiness, or omit the bone entirely and rely on cubed ham and seasonings for flavor.
How to Store Ham and Bean Soup
This soup keeps in the refrigerator for 3–4 days. Portion it into individual microwave-safe containers for quick lunches or dinners. It also freezes well in airtight containers for up to 6 months; leave some headspace so lids don’t pop off as the soup expands.
What to Serve with Hearty Ham and Bean Soup
This rich 13-bean soup pairs perfectly with hot bread, crusty Italian bread, or homemade muffins. A slice of cheesy bread or warm rolls makes the meal complete.
I hope you enjoy this recipe as much as we do. Please leave a comment and a star rating if you try it — your feedback helps others decide if this recipe is right for them.
Ham and Bean Soup Recipe (13 Bean)
Ingredients
- 29 oz 13-bean soup mix about one 29 oz bag
- 1 ham hock plus additional ham for cubing if desired
- 10 cups water enough to cover ingredients
- 1 large yellow onion diced
- 1-1/2 cups carrots diced
- 1 cup celery sliced
- Salt and pepper
Instructions
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Rinse the bean mix and place it in a large bowl. Cover with water and soak 8 hours or overnight. Drain and rinse.
Transfer the soaked beans to a large stock pot or Dutch oven. Add the ham hock and enough water to cover. Bring to a boil, then reduce heat and simmer for about 3 to 3½ hours, until the beans are tender.
Add cubed ham (if using), diced onion, carrots, and celery. Season with salt and pepper and continue to cook at least 30 minutes to allow flavors to meld.
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Remove the ham hock, shred any meat from the bone, and return the meat to the soup.
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Serve hot with crusty bread or crackers.
Notes
Nutrition
Nutritional Disclaimer
Nutrition was calculated using the specific brands and measurements used for this recipe. If you change ingredients or quantities, nutritional values will change. Use the information only as a guide.
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