Hearty and Homestyle: Pioneer Woman Inspired Ham and Bean Soup Recipe

This comforting ham and bean soup recipe is your ticket to a delicious, fuss-free meal, perfect for using up that leftover holiday ham. Inspired by classic, homestyle cooking, this soup is packed with flavor and is sure to become a family favorite.

Bowl of ham and bean soup with spoon, with buttered cornbread in background

After enjoying a beautiful spiral ham, you might be wondering what to do with the ham bone. Look no further! This hearty ham and bean soup is the answer. It’s a fantastic way to extract every last bit of flavor from that bone and transform it into a satisfying and budget-friendly meal.

Ham and bean soup, sometimes called navy bean soup, is a timeless classic for good reason. Slow cooking the ham bone with white beans creates a depth of flavor that’s simply irresistible. The soup is infused with smoky, savory, and subtly sweet notes, making each spoonful a delight.

The beauty of this recipe lies in its simplicity. With just a few straightforward steps, you can create a comforting and nourishing soup that everyone will love. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or a cozy weekend lunch.

Table of Contents

1) Key Ingredients for Flavorful Ham and Bean Soup
2) Maximizing Flavor: Storing Your Ham Bone for Soup
3) Step-by-Step Guide: Making Ham and Bean Soup
4) Expert Tips for the Best Ham and Bean Soup
5) Complete the Meal: What to Serve with Ham and Bean Soup
6) Storing and Reheating Your Homemade Soup
7) Freezing for Future Comfort: Can You Freeze Ham and Bean Soup?
8) Explore More Delicious Soup Recipes
9) Recipe Card: Pioneer Woman Inspired Ham and Bean Soup
10) Pioneer Woman Inspired Ham and Bean Soup Recipe

Key Ingredients for Flavorful Ham and Bean Soup {#Ingredient_notes}

This ham and bean soup recipe is incredibly approachable for cooks of all skill levels because it relies on simple, wholesome ingredients. Here’s a breakdown of what you’ll need to create this comforting dish. Detailed ingredient measurements can be found in the recipe card below.

Dried Navy Beans: These are the classic choice for ham and bean soup, but you can also use small white beans or Great Northern beans. Navy beans offer a creamy texture when cooked and absorb the smoky ham flavor beautifully.
Ham Bone with Meat: Using a leftover ham bone, especially from a spiral ham, is ideal. The bone is packed with flavor that infuses the soup as it simmers. If you don’t have a ham bone, a smoked ham hock from the grocery store works wonderfully too. In a pinch, you can even use diced deli ham, though the bone provides a richer, deeper flavor.
Onion: A foundational flavor builder for almost any soup. A large yellow or white onion, diced, will add a savory base note to the ham and bean soup.
Celery: Celery contributes both flavor and texture. Diced celery adds a subtle herbaceousness and a pleasant bite to the soup, complementing the richness of the ham and beans.
Garlic: Freshly minced garlic is highly recommended for its pungent and aromatic qualities. It adds a layer of savory depth that enhances all the other flavors. Granulated garlic can be used as a substitute if needed.
Thyme: Thyme is a classic herb that pairs perfectly with ham and beans. Dried thyme is convenient, but fresh thyme sprigs, if available, offer a brighter, more pronounced flavor.
Sea Salt and Black Pepper: Essential seasonings to balance and enhance the flavors of the soup. Adjust the amount to your personal preference.
Water: While broth can be used, water is often sufficient when using a flavorful ham bone. The bone itself will create a rich, savory broth as it simmers, making water a budget-friendly and effective choice. However, feel free to use chicken or vegetable broth if you prefer a richer base.
Carrots: Diced carrots add a touch of sweetness and vibrant color to the soup. They are added towards the end of the cooking process to prevent them from becoming mushy.

Maximizing Flavor: Storing Your Ham Bone for Soup {#How_long_can_you_keep_a_ham_bone_to_make_soup}

Wondering how long you can keep a ham bone before making soup? A cooked ham bone can be stored in the refrigerator for up to a week. For longer storage, you can freeze it for several months without compromising the flavor. This is great news because it means you don’t have to rush into making soup immediately after your holiday meal. You can relax and enjoy your leftover ham in other ways before turning the bone into a pot of delicious soup.

If you are looking for more ways to use leftover ham meat itself, consider trying recipes like ham salad, ham and cheese sliders, or adding diced ham to casseroles or breakfast scrambles.

To Soak or Not to Soak: Preparing Navy Beans for Soup

Soaking navy beans before cooking is an optional step, but it significantly reduces the cooking time. To illustrate, a side-by-side slow cooker test revealed that soaked navy beans cooked perfectly in about 6 hours, while unsoaked beans took closer to 9 hours to reach the desired tenderness. That’s a considerable time difference to consider when planning your meal.

White beans soaking in large pitcher

Soaking Navy Beans: A Simple Guide

If you choose to soak your navy beans, plan for an 8 to 12-hour soak time. Here’s how:

Rinse and Sort: Place the dried navy beans in a colander and rinse them thoroughly under cool running water. Pick through the beans and remove any debris, stones, or shriveled beans.
Soak: Transfer the rinsed and sorted beans to a large bowl or pot. Add enough water to cover the beans by approximately 4 inches, as they will double in volume as they soak.
Time: Soak for 8 to 12 hours. You can soak the beans at room temperature or in the refrigerator. Soaking in the refrigerator is recommended if soaking for longer periods or in a warm environment.
Rinse and Drain: After soaking, rinse the beans again and drain the soaking water. The beans are now ready to be cooked.

Ham Bone Alternatives: When You Don’t Have a Bone

If you don’t have a leftover ham bone, don’t worry! Smoked ham hocks are an excellent substitute. They are typically available year-round in the meat section of most grocery stores. Keep in mind that ham hocks generally have less meat on them compared to a ham bone. To compensate, you can add chopped ham steak or deli ham to your soup towards the end of the cooking time for added heartiness.

Step-by-Step Guide: Making Ham and Bean Soup {#How_to_make_ham_and_bean_soup}

Here are detailed instructions for making ham and bean soup using either a slow cooker or on the stovetop. Both methods yield delicious results, so choose the one that best suits your schedule and preferences.

Slow Cooker Ham and Bean Soup Method

1. Combine Ingredients: In a 5-quart or larger slow cooker, combine the navy beans, ham bone, diced onion, diced celery, minced garlic, thyme, sea salt, and black pepper.

Ham bone in slow cooker with other soup ingredients

2. Add Water: Pour in enough water or broth to completely cover the ingredients by at least an inch. You may need to add more liquid during the cooking process to maintain the desired soup consistency.

3. Slow Cook: Cover the slow cooker and cook on LOW heat for 6 hours if using soaked beans, or 9 hours for unsoaked beans. Cooking times may vary slightly depending on your slow cooker and the age of the beans.

4. Add Carrots: After 5 hours of cooking (or 8 hours if using unsoaked beans), stir in the diced carrots. Continue to cook until both the beans and carrots are tender.

5. Finish and Shred Ham: Carefully remove the ham bone from the slow cooker. Let it cool slightly, then cut or pull off the ham meat from the bone. Chop or shred the ham into bite-sized pieces and add it back to the slow cooker. Discard the bone, gristle, and any skin. You might be surprised by how much ham you can retrieve from the bone!

6. Serve: Ladle the ham and bean soup into bowls and serve hot.

Ham being shredded in enamelware pan

Stovetop Ham and Bean Soup Method

1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a 4-quart soup pot or Dutch oven over medium-high heat. Add the diced onions, diced celery, and minced garlic. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.

2. Add Remaining Ingredients and Bring to a Boil: Add the navy beans, ham bone, thyme, sea salt, black pepper, and 6 cups of water to the pot. Increase the heat and bring the mixture to a rolling boil.

3. Simmer: Once boiling, reduce the heat to low, cover the pot with a loose-fitting lid, and simmer gently for 2 to 3 hours if using soaked beans, or around 6 hours for unsoaked beans. Stir occasionally and add more water as needed to keep the beans submerged and maintain a soup-like consistency.

4. Add Carrots: During the last 20 to 30 minutes of simmering, stir in the diced carrots.

5. Finish and Shred Ham: Once the beans and carrots are tender, remove the ham bone from the pot. Let it cool slightly, then remove the ham meat, chop or shred it, and return it to the soup. Discard the bone, gristle, and skin.

6. Serve: Ladle the ham and bean soup into bowls and serve hot.

Expert Tips for the Best Ham and Bean Soup {#Recipe_tips}

Here are some additional tips to ensure your ham and bean soup is a resounding success:

Bean Variety: Navy beans are preferred for their creamy texture and relatively quick cooking time. However, cannellini beans, Great Northern beans, or other small white beans can be used as substitutes. Each bean type will offer a slightly different texture and flavor profile.
Maximize Ham Flavor: Even if your ham bone has minimal meat, it will still infuse incredible smoky flavor into the soup. If you want more substantial ham pieces in your soup, add extra diced ham, ham steak, or even deli ham at any point during the cooking process.
Liquid Choice: Water vs. Broth: While some ham and bean soup recipes call for chicken broth, using water is perfectly acceptable, especially when using a flavorful ham bone. The bone itself creates a rich and savory broth. Feel free to use chicken broth, vegetable broth, or even turkey stock if you prefer a deeper, richer base.
Natural Thickening: Ham and bean soup naturally thickens as it cools due to the starch released from the beans. When reheating, the soup will loosen up again. If you prefer a less thick soup consistency after reheating, simply add a little more broth or water to reach your desired thickness.
Seasoning to Taste: Always taste and adjust the seasoning of your soup towards the end of the cooking process. You may need to add more salt, pepper, or thyme to achieve the perfect flavor balance.
Optional Smokiness Boost: For an even smokier flavor, consider adding a teaspoon of smoked paprika to the soup along with the other spices.
Vegetarian Variation: To make a vegetarian bean soup, omit the ham bone and use smoked paprika and a tablespoon of liquid smoke (optional) to impart a smoky flavor. Use vegetable broth instead of water and add other vegetables like diced potatoes or sweet potatoes for a heartier soup.

Complete the Meal: What to Serve with Ham and Bean Soup {#What_to_serve_with_ham_and_bean_soup}

Ham and bean soup is a hearty and satisfying meal on its own, but it’s even better when paired with complementary side dishes. Here are some delicious serving suggestions:

Crusty Bread: A loaf of homemade French bread or a crusty sourdough is perfect for soaking up the flavorful soup. Serve it sliced straight from the loaf or toasted and buttered.
Cornbread: Cornbread and ham and bean soup are a classic Southern pairing. The slightly sweet and crumbly cornbread complements the savory soup beautifully. Cornbread muffins are another great option for easy serving.
Cranberry Walnut Bread: The sweetness of cranberry walnut bread provides a delightful contrast to the savory ham and bean soup.
Side Salad: A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the soup.
Grilled Cheese Sandwich: A classic grilled cheese sandwich is a comforting and satisfying accompaniment to ham and bean soup.

Storing and Reheating Your Homemade Soup {#How_to_store_and_reheat_leftovers}

Leftover ham and bean soup is even more flavorful the next day! To store leftovers properly:

Cool: Allow the ham and bean soup to cool completely to room temperature before storing.
Container: Transfer the cooled soup to an airtight container.
Refrigerate: Store in the refrigerator for up to 5 days.
Reheat: Reheat gently in the microwave or on the stovetop over medium heat until heated through.

Freezing for Future Comfort: Can You Freeze Ham and Bean Soup? {#Can_this_recipe_be_frozen}

Yes, ham and bean soup freezes exceptionally well, making it ideal for meal prepping or stocking your freezer for future meals.

Cool: Allow the soup to cool completely to room temperature.
Freezer-Safe Containers: Transfer the cooled soup to airtight, freezer-safe containers or freezer bags. Leave some headspace in the containers as the soup will expand slightly when frozen.
Freeze: Freeze for up to 3 months.
Thaw: Thaw the frozen soup in the refrigerator overnight before reheating.
Reheat: Reheat on the stovetop or in the microwave until heated through. You may need to add a little water or broth when reheating to restore the desired consistency.

Explore More Delicious Soup Recipes {#More_soup_recipes}

[Link to more soup recipes on pioneer-technology.com (example link)]

Recipe Card: Pioneer Woman Inspired Ham and Bean Soup {#Recipe}

Pioneer Woman Inspired Ham and Bean Soup Recipe {#Ham_and_Bean_Soup}

Old-fashioned ham and bean soup recipe made with navy beans and smoked ham using a crockpot or stove for true, homemade comfort. This Pioneer Woman inspired ham & bean soup is an easy, delicious, and hearty way to use leftover holiday ham or smoked ham hock.

Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: 10 cups
Author: Pioneer-Technology Inspired Recipe

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Ingredients

1 (16-oz bag) Dried Navy Beans, about 2 ½ cups, sorted and rinsed
1 Smoked Ham Bone, or smoked ham hock
½ large Onion, diced (1 cup)
1 large Celery Rib, diced (1 cup)
5 cloves Garlic, minced
1 teaspoon Fresh Thyme, or ¼ teaspoon dried
1 teaspoon Sea Salt, or to taste
½ teaspoon Black Pepper
6 cups Water, or broth
1 large Carrot, diced (1 cup)

Instructions

(Recommended) Soak the beans overnight in 8 cups of water, then drain and discard the liquid. Alternatively, you can use unsoaked beans and increase cook time.

Crockpot Instructions

Combine Ingredients: Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a 5-quart slow cooker.
Add Water: Add enough WATER to cover the beans by 1 inch. You may need to add more during cooking.
Slow Cook: Set slow cooker on LOW for 6 hours (soaked beans) or 9 hours (unsoaked beans). Check for bean tenderness.
Add Carrots: During the last hour, stir in carrots and cook until tender.
Shred Ham: Remove ham bone, strip ham, discard bone/gristle.
Mash (Optional): For creamier soup, mash some beans. Add shredded ham back to soup. Serve warm.
Store: Cool leftovers, refrigerate in airtight containers up to 5 days or freeze up to 3 months.

Stove Instructions

Sauté Vegetables: Heat 2 tablespoons OLIVE OIL in a 4-quart pot over medium-high. Sauté ONIONS, CELERY, and GARLIC until tender.
Boil and Simmer: Add NAVY BEANS, HAM BONE, THYME, SALT, PEPPER, and 6 cups WATER. Bring to a boil, reduce heat, simmer 2 hours (soaked beans) or 6 hours (unsoaked beans), covered. Add water if needed.
Add Carrots: Last hour, add CARROTS, cook until tender.
Shred Ham: Remove ham bone, strip ham, discard bone/gristle.
Mash (Optional): Mash beans for creamier soup. Add shredded ham back. Serve warm.

Recipe Notes

Bean Variety: Navy beans preferred, but cannellini, great northern, or small white beans work.
Water vs. Broth: Bone provides flavor, water is fine. Broth or turkey stock are optional.
Add Extra Ham: If needed, add more ham for volume and flavor.
Cook Time Varies: Bean age affects cook time. Allow extra time, especially on LOW in slow cooker. If beans aren’t soft after time, switch to HIGH and monitor.

Nutrition

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