Bean and Ham Soup

This comforting Bean and Ham Soup is the perfect dish for chilly days, offering a rich, hearty combination of tender beans, savory ham, and a touch of sweetness from brown sugar. Easy to make in a slow cooker, it’s an ideal meal for busy days when you want something that’s both filling and flavorful.

With simple ingredients like northern beans, ham shanks (or a ham bone), and a dash of brown sugar, this soup delivers classic, satisfying flavors that are sure to warm you from the inside out.

Bean and Ham Soup

Ingredients:

1 (16 oz) package dry northern beans

3 to 5 meaty ham shanks (or a meaty ham bone)

1 white onion, diced

Enough water to cover beans by about 2 inches

Salt and pepper, to taste

1/3 cup light brown sugar

Instructions:

Sort and Rinse Beans: Start by sorting through the beans to remove any stones or debris. Rinse the beans under cold water.

Prepare in Slow Cooker: Add the rinsed beans to the slow cooker along with the diced onion, salt, and pepper. If using ham hocks or a meaty ham bone, cut it into large chunks and add it to the slow cooker as well.

Add Water: Pour in enough water to cover the beans by about 2 inches.

Cook the Beans: Cover and cook on low for 2 hours, then reduce the heat and continue cooking on low for an additional 4-5 hours, or until the beans are tender.

Remove Meat: Once the beans are done, remove the ham hocks or ham bone from the slow cooker. Take the meat off the bone and shred or chop it into bite-sized pieces. Return the meat to the soup.

Add Brown Sugar: If the soup is too thick, strain out about 1 cup of the broth (you can discard or save this for later). Stir the shredded meat back into the soup and add the 1/3 cup of light brown sugar. Mix gently to combine.

Serve: Ladle the soup into individual bowls and serve hot. Enjoy!

Notes:

Bean Variety: While this recipe calls for northern beans, you can also substitute with other types of beans, such as Great Northern, navy beans, or even pinto beans, depending on what you have available.

Ham Shanks vs. Ham Bone: Ham shanks have plenty of meaty, flavorful bits, making them perfect for this recipe. If you use a ham bone, you may need to add a little extra meat or ham to ensure the soup has enough protein.

Slow Cooker Cooking Time: Cooking times can vary slightly depending on your slow cooker. If your beans aren’t tender after the suggested time, simply extend the cooking by an hour or so. If you find the soup too thick, you can add a little more water or broth.

Brown Sugar Adjustments: The 1/3 cup of light brown sugar adds a nice sweetness to balance the savory ham. However, you can adjust the amount based on your taste—feel free to add a little more or less, depending on how sweet you like your soups.

Meat Removal: When removing the ham hocks or bone, make sure to check for any small pieces of bone or cartilage before adding the shredded meat back to the soup.

Consistency: If you prefer a thicker soup, you can mash some of the beans in the pot or blend a portion of the soup before adding the brown sugar. For a thinner soup, you can add more water or broth.

Freezing: This soup freezes well! You can make a big batch and store leftovers in an airtight container in the freezer for up to 3 months. Just be sure to let the soup cool before freezing.

Serving Suggestions: This soup is delicious on its own, but you can serve it with crusty bread or cornbread for a more filling meal. A sprinkle of fresh herbs, such as parsley or thyme, can also add a fresh flavor contrast.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned beans instead of dried beans for this recipe?

Yes, you can substitute canned beans for dried beans.

If you use canned beans, skip the sorting and rinsing steps. Instead of cooking the beans for several hours, you’ll only need to simmer the soup for about 30-40 minutes to heat through and allow the flavors to meld.

Be sure to adjust the amount of water in the recipe since canned beans are already cooked and contain some liquid.

What can I use instead of ham hocks or a ham bone?

If you don’t have ham hocks or a ham bone, you can use a couple of cups of diced ham or even leftover cooked ham.

For a leaner option, you could use turkey ham or a smoked turkey leg to achieve a similar flavor.

Just be sure to adjust the cooking time based on the meat you choose; if using pre-cooked meat, add it toward the end of cooking to avoid overcooking it.

Can I make this soup on the stove instead of in a slow cooker?

Yes, you can make this soup on the stove!

Simply bring the beans, ham, and seasonings to a boil in a large pot, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.

You may need to add more water as it cooks, depending on the consistency you prefer.

After the beans are tender, follow the remaining steps in the recipe (removing the meat, adding brown sugar, etc.).

Can I freeze the leftover soup?

Yes, this soup freezes very well!

To freeze, let the soup cool completely and transfer it to an airtight container or freezer bag.

It will keep for up to 3 months in the freezer.

When reheating, you can thaw it overnight in the fridge or heat it directly from frozen, adding a little extra water or broth to reach the desired consistency.

How can I make this recipe vegetarian or reduce the meat content?

To make this soup vegetarian, you can omit the ham entirely and use vegetable broth instead of water.

You could add smoked paprika or liquid smoke to achieve a similar smoky flavor.

If you prefer to keep some protein, you could add plant-based protein such as tempeh, tofu, or even lentils.

You can also increase the number of beans or add vegetables like carrots and celery for extra flavor and texture.

Can I soak the beans overnight to speed up cooking?

Yes, you can soak the beans overnight to reduce the cooking time.

Soaking beans helps them cook faster and may also make them easier to digest.

If you soak the beans, you can skip the first 1-2 hours of slow cooking and proceed with cooking the soup for about 4-5 hours, or until the beans are tender.

Be sure to drain and rinse the beans after soaking.

What should I do if the soup is too thick?

If your soup turns out too thick, simply add a bit more water or broth to reach the desired consistency.

Start with 1/2 cup at a time and stir well, allowing the soup to incorporate the liquid before adding more.

You can also mash some of the beans with a potato masher or blend a portion of the soup if you prefer a smoother texture.

Can I adjust the sweetness in the soup?

Yes, the 1/3 cup of brown sugar adds a subtle sweetness to balance the savory flavors, but you can adjust it based on your personal preference.

If you prefer a less sweet soup, reduce the amount of brown sugar to 2 tablespoons or leave it out entirely.

Alternatively, if you like a sweeter flavor, you can add a little more sugar, but do so in small increments to avoid over-sweetening.

How can I make the soup spicier?

If you like a spicy kick, you can easily add some heat to the soup.

Consider adding a pinch of red pepper flakes, a diced jalapeño, or a teaspoon of hot sauce during the cooking process.

You could also stir in some ground black pepper or chili powder for additional flavor and spice.

How do I know when the beans are cooked through?

Beans are done when they are tender and soft, but not mushy.

You can test their doneness by tasting a few beans from the soup.

If they’re soft and have no crunch, they’re ready.

If they’re still a bit firm or grainy, allow them to cook for another 30 minutes to an hour, checking occasionally until they reach the desired texture.