When the weather turns chilly and you’re craving a comforting, satisfying meal, this Hearty Ham and Bean Soup is the perfect choice. Packed with tender chunks of ham, creamy beans, and a medley of savory vegetables, this recipe is a timeless classic that never goes out of style. It’s a dish that feels like a warm hug in a bowl—filling, flavorful, and easy to prepare.
Not only is this soup a great way to use up leftover ham, but it’s also budget-friendly and perfect for feeding a crowd. Whether you’re serving it as a cozy weeknight dinner or a hearty lunch, this soup is sure to become a family favorite. Pair it with a slice of crusty bread or a side salad, and you’ll have a wholesome, satisfying meal that’s both simple and delicious.
Hearty Ham and Bean Soup Recipe
Ingredients
- 1 Ham Hock
- 6 to 8 cups of water
- 32 oz box of Swanson’s chicken broth
- 48 oz jar or Great Northern fully cooked beans
- 1 pound of baby carrots
- 3 stalks of celery including the greens
- 3 small potatoes
- 1 small sweet Vidalia onion
- salt & pepper to taste
Instructions
- In a large stockpot or Dutch oven, place the ham hock in the bottom, pour the chicken broth over it and add water to cover the bones.
- Gently boil covered for 45 minutes to one hour, until meat starts to fall off the bones.
- While the ham is cooking, prepare the vegetables.
- Chuck the baby carrots, dice the potatoes, dice the celery (including the greens), and finely chop the onion.
- Remove the ham hocks, set aside to cool.
- Add the vegetables to the broth and boil covered for 20 to 30 minutes.
- Add the jar of Great Northern beans.
- Simmer while you debone the ham hocks.
- Stir often and add water if needed.
- Discard the bones and skin.
- Cut or break the meat into small pieces.
- Add ham pieces back into soup.
- Add salt and pepper to taste.
