Ham And Bean Soup Recipe

Warm up with a comforting bowl of Ham and Bean Soup that’s perfect for a cozy meal. This hearty soup combines savory ham hocks with tender beans and vegetables, creating a rich, flavorful dish. Cooked slowly in a crock pot, the ham becomes incredibly tender, while the beans and veggies soak up all the delicious flavors.

With a blend of onion powder, smoked paprika, and parsley, this soup is both satisfying and easy to prepare. Ideal for a chilly day or when you need a filling, flavorful meal, this recipe is sure to become a family favorite. Enjoy the simplicity of home-cooked goodness with minimal fuss!

Ham And Bean Soup Recipe

I cheated just a little

2 lg ham hocks

Bay leaf 3 or 4 cups water just barely cover your meat

4 cx bullion cubes

cooked in crock pot 4 hours or till falls apart

Added

2 lg jars of Randell beans

2 tablespoons of onion powder ( I prefer real chopped up onion 🧅 picky eaters in my home)

1 tablespoons of smoked paprika

2 tablespoons of parsley

1 teaspoon of garlic

1/2 bag shredded carrots

4- diced medium potatoes

1-stick butter

Simmer on high 3 more hours

Or till pot are tender

S and P to taste

Notes:

Ham Hocks:

Using ham hocks adds a rich, smoky flavor to the soup. If you can’t find ham hocks, you can substitute with diced ham or a smoked pork shoulder, though the texture and flavor will vary.

Cooking Time:

The initial 4-hour cooking time on low ensures the ham hocks become tender and the flavors meld together. Adjust time as needed depending on the size of the ham hocks and the desired tenderness.

Water Level:

The amount of water should just cover the ham hocks. Adjust as needed to maintain enough liquid throughout the cooking process.

Bouillon Cubes:

Using bouillon cubes adds depth of flavor. If you prefer, you can substitute with homemade or store-bought broth for a richer taste.

Beans:

The use of Randell beans (or any preferred type) provides a hearty base for the soup. Canned beans are convenient, but you can also use dried beans, soaking and cooking them beforehand.

Onion Powder vs. Fresh Onion:

While onion powder is used for convenience, fresh chopped onions offer better flavor. Sauté the onions before adding them if you prefer fresh.

Spices and Herbs:

Adjust spices like smoked paprika, garlic, and parsley to taste. Smoked paprika adds a subtle smokiness, enhancing the ham flavor.

Carrots and Potatoes:

Shredded carrots blend into the soup, adding subtle sweetness, while diced potatoes provide heartiness. Ensure they are cut into uniform pieces for even cooking.

Butter:

Adding a stick of butter enriches the soup, making it creamy and flavorful. For a lighter option, you can reduce or omit the butter.

Seasoning:

Salt and pepper should be added at the end to taste. Remember that ham hocks and bouillon cubes contribute saltiness, so taste the soup before adding extra salt.

Additional Tips:

Skim Fat: As the soup simmers, you might notice some fat rising to the top. Skim it off if you prefer a leaner soup.

Thickening: If you prefer a thicker soup, you can mash some of the beans or potatoes with a spoon to break them down and thicken the broth.

Storage: The soup keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Reheat thoroughly before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of ham instead of ham hocks?

Yes, you can use ham shanks, ham bone, or leftover cooked ham.

Adjust the cooking time based on the type of ham you use.

If using pre-cooked ham, reduce the cooking time and add it in later to avoid overcooking.

How do I adjust the recipe for a smaller or larger batch?

To adjust the recipe, simply scale the ingredients proportionally.

For a smaller batch, use fewer ham hocks and beans.

For a larger batch, increase the ingredients accordingly, making sure you have a pot large enough to accommodate the soup.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans.

Soak them overnight and cook them separately before adding them to the soup, or cook them in the crock pot with the ham hocks.

Adjust the cooking time as needed.

Can I substitute the Randell beans with another type of beans?

Yes, you can use other types of beans like navy beans, kidney beans, or pinto beans.

Just make sure to adjust the cooking time if using dried beans, as they may need longer to become tender.

What can I use instead of smoked paprika?

If you don’t have smoked paprika, you can use regular paprika and add a small amount of liquid smoke for a smoky flavor.

Alternatively, you can use chipotle powder for a similar smoky and spicy profile.

Can I add other vegetables to the soup?

Yes, you can add vegetables like celery, bell peppers, or green beans.

Just chop them into small pieces and add them when you add the potatoes to ensure they cook evenly.

How can I make this soup spicier?

To add heat, you can include a chopped jalapeño or a pinch of cayenne pepper.

Adjust the amount to your taste preference.

How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

To reheat, heat it gently on the stove over low heat or in the microwave, stirring occasionally.

You can freeze leftovers for up to 3 months; just make sure to let it cool completely before freezing.

Can I make this soup in advance?

Yes, this soup actually tastes better when made ahead.

The flavors meld together nicely.

Cook it a day or two before serving and store it in the refrigerator. Reheat gently before serving.

How can I make the soup more creamy?

To make the soup creamier, you can add a splash of heavy cream or a dollop of sour cream towards the end of cooking.

Alternatively, you can mash some of the beans or potatoes to thicken the soup naturally.