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Cheesy Ham and Bean Soup recipe

Cheesy Ham and Bean Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

This is a real rustic soup. It's something to look forward to on those cold winter nights. Perfect with fresh bread.

15 people made this

IngredientsServes: 20

  • 3.75 litres boiling water
  • 900g dry cannellini beans, soaked overnight
  • 2 onions, chopped
  • 675g ham, chopped
  • 2 (295g) tins cream of mushroom condensed soup
  • 225g processed cheese, such as Kraft slices, unwrapped and chopped

MethodPrep:10min ›Cook:2hr10min ›Extra time:8hr soaking › Ready in:10hr20min

  1. Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later. It will take 2-3 hours for the beans to be cooked through.
  2. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
  3. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.

Ingredients

If your local supermarket doesn't stock dry cannellini beans, you can use dry flageolet beans or dry butter beans.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (14)

by Pammy101

"This is a great bean souprecipe. Will make again.Although had to add a little bitmore spices at the end, it stillwas wonderful."-21 Sep 2000

by Mark_Westhoff

AWESOME. We put the beans, ham, and onion in the slow cooker for 8 hours and mixed in the soup and cheese about 20 minutes before serving. Didn't even get any to freeze-30 Jul 2010

by Mrs. Garten

I added some diced green peppers and some cooked rattlesnake meat and this was a big hit. Everyone wanted seconds and even thirds!-25 Nov 2012


Ham and Bean Soup Recipe

Leftover ham helps create a legendary soup full of hearty, creamy white beans with just a hint of fresh thyme and tender chunks of everyone’s favorite smoky, salty piece of pork. Soup’s on with my easy-but-exceptional Ham and Bean Soup recipe! Pin it to your SOUPS BOARD to save for later! Be Sure To Follow

Leftover ham helps create a legendary soup full of hearty, creamy white beans with just a hint of fresh thyme and tender chunks of everyone’s favorite smoky, salty piece of pork. Soup’s on with my easy-but-exceptional Ham and Bean Soup recipe!

Pin it to your SOUPS BOARD to save for later!

Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes!

Spending the evening at a fancy restaurant is every foodie’s dream, wining and dining to your heart’s content (at least until the bill comes).

I think we can all agree, though, that being expensive doesn’t necessarily mean something tastes good, and there are some wonderful, inexpensive dishes that can beat the pants off a dainty, five-course meal.

Cheaper cuts of meat often have more flavor than their expensive counterparts a simple box of pasta can transform a few kitchen staples into an elegant dish and then there are beans, the most nutrient-dense thing on the planet, that add wonderful texture and flavor to so many dishes. Beans are the new black, and this Ham and Bean Soup showcases them in a flavorful way.

There are literally thousands of varieties of beans around the world, and they all have their own unique color, size, and texture. Some are meaty and dense like the nutty garbanzo, while others, like lima beans, are mild-flavored and soft. They really are “magical” too – protein-rich and full of antioxidants, magnesium, potassium, and other vitamins and minerals (and, botanically speaking, they are technically fruits). They even share their nutrients with the soil, unlike every other cultivated crop, so it’s hard not to fall in love with legumes.

My Ham and Bean Soup capitalizes on the health benefits and overall tastiness of the mighty bean by showcasing them in this warm, beautiful soup.

There are four major types of white beans , and you can really use any of them for this ham and white bean soup: great northern, cannellini, baby limas, and navy (also called “pea beans”).

If you make a ham and navy bean soup (yes, they got their name from being used as a military staple), the beans will break down a little more since they’re the smallest and creamiest of the four.

Baby limas are similar, and they’re a classic pairing with ham, especially in the south.

Since my version of this soup is thicker and less brothy than most other recipes, using one of these two beans will yield the thickest result.

If you make a great northern bean and ham soup or use cannelinis, both of which are bigger options, the beans will hold their shape better. Like practically every bean, these two go well with the smoky, salty qualities of the ham, but the soup itself will be a little thinner and the beans may take a little longer to cook.

Although it’s technically not a white bean, you can also make a ham and pinto bean soup. Pintos have a stronger flavor than their more subtle white counterparts but will leave you with a similar consistency. My personal preference is the smaller bean varieties, so I usually make navy bean and ham soup.

By the way, don’t be shy about adding a little extra water if the soup thickens too much. Leftovers in particular will need to be thinned out during reheating.

The beans definitely provide the texture in this dish, but the ham adds all the flavor!

This soup is one of my go-to recipes when I have leftover ham, particularly if there’s a lonely ham bone calling my name after some Sunday supper. There’s so much flavor naturally in ham since it’s cured with lots of different seasonings, and making a Ham and Bean Soup with ham bone stock really ups the game here.

I honestly think it’s one of the tricks that makes this the best Ham and Bean Soup recipe, since the beans work like little sponges to absorb all the flavor.

If you’ve ever made homemade beef or chicken stock, you know nothing creates a rich stock like meat that’s still clinging to bones. The collagen released from the bones during the cooking process becomes gelatin, which is why some broths, like those for ramen or the bone-broth craze, are thick and viscous and why homemade stocks often come out of the fridge looking like a savory chunk of Jello.

The ham bone here enriches the soup and helps infuse it with tons of ham flavor you just won’t get from tossing in chunks of cooked ham.

I do still incorporate some additional ham chunks at the end (which you’ll want to do too unless you have a particularly meaty ham bone), to make this a really filling meal.

Some aromatics, including a little fresh thyme and bay leaves, are really all you need to accentuate the ingredients in this bean and ham soup. Just make sure you take the time to soften them in the butter so you extract all the flavor they have to offer.

This is definitely a simple, straightforward recipe, but a big bowl of this with a side o f jalapeno cornbread makes for one exceptional meal!

Recipe Notes:

Beans – Just about any dried beans you have on hand will work in this recipe, though they’ll vary in texture and cooking time a bit. You can even use one of the mixed-bean medleys from the store to make a 15 bean soup with ham if you can’t settle on just one. The only thing I don’t recommend is making this Ham and Bean Soup with canned beans. Obviously they shave off a lot of cooking time, but they won’t get to rehydrate in the flavorful soup liquid.

Quick soak method – If you forget to soak your beans overnight, fear not. Just put your beans in a big pot, cover with a couple of inches of water, then bring to a boil. Boil for about 1 minute, then turn off the stove, cover the pot, and let the beans sit for an hour. Rinse the beans off with warm water and they’re ready to use! If you do use this method, make sure you use warm water for the cooking step, too since pouring cold water over warm beans can make the skins start to fall off and break down the beans before the cooking process even starts.

Slow-cooker – If you’re like me, your stove and oven may be tasked to the limit with holiday baking. If so, a slow cooker Ham and Bean Soup is just the ticket for an easy supper! If you want to make a Ham and Bean Soup crock pot version, just saute the aromatics in a skillet, then dump everything into your slow-cooker. Cook the soup on low for about 8 hours, retrieving the ham bone/hocks at around the 6 or 7-hour mark so you can remove any ham and incorporate it back into the soup.


Ham and Cheese Soup What I&rsquom getting at is the ham went a long way and we continued to use it for many different recipes, like this Ham and Cheese Soup in the crock pot in Gooseberry Patch&rsquos Slow Cooking All Year &lsquoRound (one of Cris&rsquo favorite slow cooker cookbooks). We like cheesy soups &rsquoround these parts and this one was one of the best ones yet. Everyone said it reminded them of that rich velvety soup from O&rsquoCharley&rsquos&hellip their loaded potato soup, only with ham instead. It does have a lot of the same qualities of that popular soup, especially the creamy cheese texture. As the weather is getting colder I imagine a Saturday of splitting firewood to keep the chill off the house and coming in to find this soup bubbling in the crock pot. Paired with my momma&rsquos old fashioned crescent rolls, this soup just hits the spot! This soup is like a reflection of me. Wonderful, warm and filled with cheesy GOODeness 😉 Enjoy! Recipe Summary

  • 1 (20 ounce) package 15 bean mixture, soaked overnight
  • 1 ham bone
  • 2 ½ cups cubed ham
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 5 large carrots, chopped
  • 1 (14.5 ounce) can diced tomatoes, with liquid
  • 1 (12 fluid ounce) can low-sodium vegetable juice
  • 3 cups vegetable broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chili powder
  • 3 bay leaves
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 3 tablespoons lemon juice
  • 7 cups low fat, low sodium chicken broth
  • 1 teaspoon kosher salt

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.

Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.


Recipe Summary

  • 1 (8 ounce) package 15-bean soup mix
  • 1 ham bone
  • 3 cups cubed fully cooked ham
  • 2 cups chicken broth
  • 2 cups water
  • 1 onion, chopped
  • 3 carrots, chopped
  • 1 (15.5 ounce) can great Northern beans, drained and rinsed
  • 2 cloves garlic, finely chopped
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 bay leaf

Place 15-bean soup mix in a large bowl and cover with several inches of cool water soak in refrigerator 8 hours to overnight. Drain and rinse.

Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker stir to combine. Cook on Low for 8 to 10 hours.


How to Make this Recipe

Step 1: Heat extra virgin olive oil in a large soup pot over medium heat then add chopped carrots, celery, and onions. Season with salt and pepper then saute until the vegetables are tender, 10 minutes. Add garlic that’s been pressed or minced, plus a pinch of dried thyme then saute until the garlic is extremely fragrant, 1-2 more minutes.

Step 2: Sprinkle in gluten free flour (or all purpose flour if you don’t need to eat GF), which gives the soup a luxurious silkiness, then stir and cook for 1 more minute.

Step 3: Slowly stream in chicken stock while stirring then turn the heat up to high to bring the stock to a bubble. Add canned Great Northern Beans that have been drained and rinsed plus cubed ham steak then turn the heat back down to medium and simmer for 20 minutes, stirring occasionally.


How to make ham and bean soup

  1. SAUTE. Cook the onion, celery and carrots in a large stock pot until soft. Mix in the fresh minced garlic and cook for an additional minute until fragrant.
  2. SIMMER. Mix in the broth, ham and corn, then add the herbs on top. Let the mixture simmer for 10 minutes, then mix in the cannellini beans. Simmer for an additional 5 minutes to warm the beans.
  3. SERVE. Taste and add salt and pepper as needed (ham can be a bit salty, so you may not need to add in any extra salt). Then ladle into bowls and serve while warm!


How to Season Ham and Bean Soup

Ham and ham bone has a lot of sodium, so the flavor can get salty really quick. Your best bet to control flavors would be to start with low sodium broth. You can season later on if you feel it needs more salt. Here are some more seasonings we love in this ham soup:

  • Sage
  • Rosemary
  • Thyme
  • Mustard Powder
  • Bay leaves (optional, just remember to remove them before serving)
  • Cumin (optional)
  • Chili powder or red pepper flakes (optional, for a little kick)

Cheesy Ham & White Bean Bake

Green Bean Casserole is a side dish that so many of us know and love, and we’re pretty sure its popularity has something to do with the savory comfort that only “cream of whatever” soup can bring to a hot dish. Well, this bake has that same level of comfort and is somewhat reminiscent of that casserole classic, but has a fun new favor profile. Packed with savory ham and plenty of cheese, this casserole uses creamy white beans as its base instead. We promise you’ve never had anything quite like it!

The white beans are soft and tender and are mild enough that they take on the other flavors of the dish so well. There’s some onion and garlic thrown in there, and a little thyme too, and they add a background of earthy flavor to the creaminess in this dish. And that creaminess is nothing to sneeze at. It comes from sour cream, mozzarella, and a condensed cream soup (more on that in a minute), but also from the beans themselves. You’re using two cans of beans here. One you drain and then mash up as you cook them, which gives the dish some extra texture. The other you dump in whole and undrained, and that liquid lends some starch and flavor to the bake.

As for the soup, you can use cream of mushroom or cream of chicken or really whatever “cream of” soup lights your fire. (Cream of asparagus, anyone?)

This ain’t the type of casserole you’re probably used to, but we can promise that it’s all at once creamy, savory, and totally satisfying.


How to make ham and bean soup

  1. SAUTE. Cook the onion, celery and carrots in a large stock pot until soft. Mix in the fresh minced garlic and cook for an additional minute until fragrant.
  2. SIMMER. Mix in the broth, ham and corn, then add the herbs on top. Let the mixture simmer for 10 minutes, then mix in the cannellini beans. Simmer for an additional 5 minutes to warm the beans.
  3. SERVE. Taste and add salt and pepper as needed (ham can be a bit salty, so you may not need to add in any extra salt). Then ladle into bowls and serve while warm!


Ham and Bean Soup

I hate being cold. I also am not a fan of a grumbly belly.

That is why I love this Ham and Bean Soup from Gooseberry Patch&rsquos new 101 Farmhouse Favorites.

Well go on now and I&rsquoll wait

I have failed at making beans from dry beans. Many. Times.

I always get the soaking/cook times off and they never turn out the way I want them to.

Enter this SUPER easy recipe that even kicks things up a nutritional notch by adding in some veggies and I knew I had a winner on my hands.

Right away I realize where I have went wrong so many times before. This recipe is four large servings and it only calls for one cup of dry navy beans.

You start by taking the 1 cup of beans and adding 4 cups of water and bringing it to a boil.

Reduce heat and simmer for 2 minutes uncovered.

Remove from heat and cover- letting stand for 1 hour.

Meanwhile on a cutting board near you&hellip chop up about 1/2 cup of celery&hellip

And 2/3 Cup Petite Baby Carrots&hellip that is unless the Veggie Apocalypse has hit your local store like it has mine&hellip

Switching stores after two different trips on two different weeks? Yep.

All rants aside&hellip we need to get back to our soup&hellip I mean the beans are done soaking now.

Drain your beans and rinse them well.

Now add the remaining water back in&hellip

Add 1 tsp Chicken Soup Base or Bouillon to the water.

Add all your veggies in and 1 tsp. dried thyme, 2 bay leaves and pepper to taste.

Simmer covered for 1 1/4 hours or until beans are tender.

Remove bay leaves and stir well&ndash smashing some beans to thicken soup.

I will use this every. single. time. I am cravin&rsquo me some GOODe old fashion ham and beans.

Mmm&hellip and this protein packed dish is low calorie enough that you can pass me a piece of corn bread&hellip Mommy score! 😉