Ham And Bean And Potato Soup Recipe

There’s something undeniably comforting about a steaming bowl of soup. Whether you’re curled up on the couch during a chilly evening or looking for a hearty meal that’s both filling and easy to prepare, ham and bean and potato soup ticks all the boxes. This recipe combines the savory richness of ham, the heartiness of beans, and the smooth texture of potatoes into a single pot of warmth. It’s not just filling, but bursting with flavor, and the beauty of this dish lies in its simplicity.

What I love about this recipe is its versatility-add some extra veggies, swap in different types of beans, or even go for a different kind of meat-this soup can adapt to suit whatever you’re in the mood for. But even with all the possible variations, the base is incredibly satisfying.

In this post, we’ll break down how to make the ultimate ham and bean and potato soup, with all the ingredients you’ll need, step-by-step instructions, tips for making it perfect every time, and even some ideas for making the recipe your own. So grab a pot, a spoon, and let’s get cooking!

Ham And Bean And Potato Soup Recipe

Ingredients

• 1 lb ham, diced (leftover ham works great for this)
• 2 cups dry beans (navy beans, great northern beans, or a mix)
• 3 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian twist)
• 2 cups water
• 2 tbsp olive oil
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Ingredients Needed

Now, let’s break down what each of these ingredients brings to the table:

• Ham (1 lb, diced): The star of the show. The rich, smoky flavor of the ham brings that deep, savory base to the soup. It’s a great way to use up leftover ham from a holiday or another meal, but fresh ham works just as well. The key is to dice it so it blends seamlessly into the soup, allowing each spoonful to have a little bit of meaty goodness.
• Dry Beans (2 cups): Beans are the heart of this soup, adding protein and a creamy texture. You can go with classic navy beans or great northern beans, which are a little milder, but feel free to mix it up. Beans also absorb all the lovely flavors from the ham and vegetables, making them incredibly flavorful once they’ve been simmered for a while.
• Potatoes (3 large, peeled and diced): Potatoes provide that satisfying, starchy element that fills you up and makes the soup thick and creamy. The trick is to cut them into bite-sized chunks that will cook down perfectly but still retain a slight firmness to balance the texture.
• Onion (1 medium, chopped): No soup is complete without onion! It adds a savory depth and a bit of sweetness that offsets the salty ham.
• Garlic (3 cloves, minced): Garlic brings that aromatic punch to the soup, enhancing the savory flavor profile and helping to balance the richness of the ham.
• Chicken Broth (4 cups): Chicken broth (or vegetable broth for a lighter option) is the perfect base for the soup, offering a rich, umami flavor. It’s the liquid that brings everything together and helps cook the beans and potatoes to perfection.
• Carrots (2, sliced): The carrots add a slight sweetness and a bit of color to the soup. They’re also great for nutritional value, making the dish a well-rounded meal.
• Celery (1 stalk, chopped): Celery adds crunch and freshness to the soup, along with an earthy, aromatic flavor that contrasts with the richness of the other ingredients.
• Bay Leaf (1): A bay leaf is the secret weapon that elevates the flavor. It infuses the broth with a subtle, herbaceous taste that ties everything together.
• Salt and Pepper (to taste): These staples bring out the natural flavors in the ingredients. Make sure to taste and adjust seasoning as you go!
• Fresh Parsley (for garnish): This is optional, but a sprinkle of fresh parsley on top of your soup right before serving adds a pop of color and a burst of freshness to each bite.

Cooking Instructions

Making this ham and bean and potato soup is relatively straightforward, and the best part is that most of the work happens while the soup is simmering away. Here’s how to bring it all together:

1. Soak The Beans (Optional, But Recommended)

   • If you’re using dry beans, start by soaking them overnight. This step helps soften the beans, reduces cooking time, and makes them easier to digest. If you’re short on time, you can use the “quick soak” method: Bring the beans to a boil in a large pot of water, then cover and let them sit for an hour before draining and rinsing them.

2. Prep The Veggies

   • While your beans are soaking (if you chose to soak them), dice the potatoes, chop the carrots, celery, onion, and garlic. This is the prep stage, so everything should be ready to go once the cooking begins.

3. Cook The Ham And Veggies

   • In a large soup pot, heat the olive oil over medium heat. Add the diced ham and cook for about 5-7 minutes, until it starts to brown and release its flavorful fat.
   • Add the onions, carrots, and celery, and cook for another 3-5 minutes until they soften and the onions become translucent.
   • Stir in the garlic and cook for 1 minute, allowing it to become fragrant.

4. Add The Broth And Beans

   • Pour in the chicken broth and water, and bring it to a simmer. Add the soaked (and drained) beans, bay leaf, and potatoes. Bring everything to a boil, then reduce the heat and simmer for 1-1.5 hours. Stir occasionally, and check the beans for doneness after an hour. They should be tender and soft.

5. Season To Taste

   • Once the beans and potatoes are cooked through, taste the soup and adjust the seasoning with salt and pepper. Remove the bay leaf before serving.

6. Serve

   • Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with crusty bread or crackers on the side.

Ingredient Insights

• Ham: Besides the flavor it imparts, ham is also a great source of protein and essential minerals like zinc and iron. If you’re concerned about sodium, opt for a low-sodium ham or adjust the amount of salt in the soup.
• Beans: Beans are a powerhouse of fiber, which helps with digestion and provides steady energy throughout the day. They’re also high in protein, making this soup both filling and nutritious.
• Potatoes: Not only do potatoes add texture, but they’re a great source of vitamin C, potassium, and complex carbohydrates. They help give the soup that comforting, hearty feel.
• Carrots and Celery: These veggies are packed with vitamins and antioxidants. Carrots, in particular, are a great source of beta-carotene (a precursor to vitamin A), which supports eye health, while celery is known for its anti-inflammatory properties.

Expert Tips

• Use Leftover Ham: This soup is perfect for utilizing leftover ham from a holiday dinner or a roast. Not only is it a great way to cut down on food waste, but the ham’s smoky flavor makes the soup even better.
• Don’t Skip the Soaking: While it’s tempting to skip the soaking step for beans, it does make a big difference in both texture and cook time. You’ll have creamier beans in the soup without having to cook them for hours.
• Add a Smoky Kick: For an extra layer of flavor, you can add a few dashes of smoked paprika or a slice of smoked sausage to the soup while it simmers.
• Slow Cooker Option: If you want to make this a true “set it and forget it” meal, you can make it in the slow cooker. Just add all the ingredients to your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. You’ll need to soak the beans beforehand if using dry beans.

Recipe Variations

• Vegetarian Version: Skip the ham entirely and swap in some plant-based protein like lentils, or go for a hearty vegetable version with extra potatoes and carrots.
• Different Beans: Feel free to swap out the beans for others like pinto beans, kidney beans, or black beans. Each will add its own unique texture and flavor.
• Spicy Kick: If you like a little heat, throw in a diced jalapeño or add some cayenne pepper. This will bring a whole new dimension to the soup.
• Add Greens: Stir in some spinach or kale toward the end of cooking for an added dose of nutrition and a pop of color.

Final Words

Ham and bean and potato soup is one of those timeless recipes that brings people together. It’s simple, hearty, and incredibly versatile, making it the perfect dish to suit any occasion. Whether you’re cooking for your family, serving up leftovers in a new way, or making a big pot to last you through the week, this soup will never disappoint.