If you’re craving a comforting, hearty meal, nothing beats the classic Old Fashioned Ham and Bean Soup. This classic recipe combines tender beans, savory ham, and aromatic vegetables for a warm bowl of goodness that satisfies every time. Perfect for chilly days or as a budget-friendly meal, this recipe serves 8 and uses simple ingredients to create a flavorful dish.

1. Old Fashioned Ham and Bean Soup Recipe

Ingredients

  • 8 cups water
  • 1 pound dry great northern beans, sorted and rinsed
  • ½ teaspoon salt
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • ½ stalk celery, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 1 ham hock
  • 2 cups chopped ham
  • ½ teaspoon ground white pepper, or to taste

Instructions

Begin by soaking the beans. For the best texture, soak them overnight in water and drain before using. If you’re short on time, you can use the quick-soak method: boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain the beans afterward.

In a large stockpot, bring 8 cups of water to a boil. Add the soaked beans, salt, and ham hock to the pot. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.

Once the beans are soft, stir in the carrots, onion, celery, garlic, mustard powder, and bay leaves. Continue simmering for an additional 30 minutes to allow the flavors to meld together.

Remove the ham hock from the pot. Shred any meat from the bone and return it to the soup, discarding the bone. Add the chopped ham and season with ground white pepper to taste. Simmer for another 10 minutes.

Remove the bay leaves before serving. Ladle the soup into bowls and serve hot.

2. Tips To Perfect Ham and Bean Soup

Soak the Beans Properly: Soaking beans ensures they cook evenly and become tender. Skipping this step can lead to an inconsistent texture.

Use a Ham Hock for Depth: The ham hock adds a smoky, rich flavor to the broth. If unavailable, you can substitute it with smoked turkey parts or bacon.

Don’t Skip the Bay Leaves: These aromatic leaves add subtle earthy notes that enhance the overall flavor of the soup.

Adjust Seasoning Gradually: Start with the listed amounts of salt and white pepper, then adjust to suit your taste preferences. Remember, the ham can add a lot of saltiness naturally.

Cook Low and Slow: Allowing the soup to simmer ensures the flavors marry beautifully. Avoid rushing the process for the best results.

3. Recipe Variations

This recipe is highly versatile, and you can easily adapt it to your preferences:

Add Potatoes: Diced potatoes can be added for extra heartiness.

Use Different Beans: While great northern beans are traditional, navy beans, pinto beans, or cannellini beans work just as well.

Spice It Up: Add a pinch of crushed red pepper flakes or smoked paprika for a bit of heat and smokiness.

Vegetarian Option: Skip the ham and ham hock, and use vegetable stock instead of water. Add a splash of liquid smoke for that smoky flavor.

Creamy Version: Blend a portion of the soup to thicken it or stir in a bit of heavy cream for a creamy texture.

4. What To Eat With Ham and Bean Soup

Ham and bean soup is satisfying on its own, but pairing it with complementary sides can turn it into a complete meal. Here are a few ideas:

Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the flavorful broth.

Cornbread: Sweet or savory cornbread pairs wonderfully with the smoky flavors of the soup.

Salads: A light green salad with a tangy vinaigrette balances the richness of the soup.

Pickles: A side of pickles adds a contrasting tangy crunch to the dish.

Cheese Platter: Serve a small selection of cheeses to enjoy alongside the soup for added indulgence.

5. How To Store & Reheat Leftovers

If you have leftovers, this soup stores well and tastes even better the next day as the flavors deepen over time.

Storing: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.

Freezing: Place the cooled soup in freezer-safe containers or resealable bags, leaving some room for expansion. Freeze for up to 3 months.

Reheating: Thaw frozen soup in the fridge overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe bowl, stirring every 1 to 2 minutes to ensure even heating.

This Old Fashioned Ham and Bean Soup recipe is a timeless classic that’s easy to make, adaptable, and perfect for feeding a crowd. Whether you’re serving it as a cozy weeknight dinner or a hearty lunch, it’s sure to be a hit with family and friends alike.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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