Ham and Beans Soup is a comforting, hearty dish that’s perfect for chilly days, and it’s a recipe that’s both nutritious and budget-friendly. Whether you’re a seasoned cook or just looking to make a satisfying meal on a busy weeknight, this soup is sure to hit the spot. There’s something about the smoky, salty ham paired with tender beans that just feels like home, and it’s even better when it’s made in the classic, no-fuss style of the Pioneer Woman herself, Ree Drummond.
In this guide, we’ll dive deep into a recipe inspired by Ree Drummond’s Ham and Beans Soup. Not only will we explore the ingredients and cooking steps in detail, but we’ll also give you helpful tips, ingredient insights, and even variations you can try to personalize this classic dish.
Ham And Beans Soup Pioneer Woman Recipe
Ree Drummond, known for her approachable and delicious recipes, has made this Ham and Beans Soup one of her go-to dishes, and it’s easy to see why. It’s a simple, straightforward recipe that relies on pantry staples like beans, ham, and a few fresh veggies. The result is a soup that’s rich, flavorful, and filling.
Here’s how the Pioneer Woman approaches her Ham and Beans Soup:
- Preparation Time: 15 minutes
- Cooking Time: 2 hours (mostly simmering time)
- Servings: 8-10 servings
Ingredients
- 1 lb dried beans (great northern, navy, or pinto beans are common choices)
- 1 tbsp olive oil (or bacon fat for extra flavor)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 6 cups ham broth or water (preferably with leftover ham bones or ham hocks)
- 2 cups cooked ham, diced
- 1 tsp dried thyme
- 1 tsp smoked paprika (adds a smoky depth to the flavor)
- Salt and pepper, to taste
- 1 bay leaf
Ingredients Needed
To make this dish come together, you’ll need a handful of ingredients, most of which are pantry staples. Here’s a breakdown:
Dried Beans
- What to use: Navy beans, great northern beans, or pinto beans work well for this recipe. Navy beans are particularly tender and creamy when cooked, which is perfect for a smooth, hearty soup.
- Why they’re important: Dried beans are the heart of this soup, absorbing the rich flavors of the ham and herbs as they cook. Plus, they’re inexpensive, filling, and loaded with protein and fiber.
Ham
- What to use: You can use leftover ham from a roast or ham bone, but if you’re starting fresh, get a small ham steak or ham hocks. Ham hocks add great depth of flavor, thanks to the bone and skin.
- Why it’s important: The ham adds that signature smoky, salty flavor that pairs perfectly with the beans. It’s also what gives the soup its savory richness.
Vegetables
- Onion: Adds sweetness and depth to the broth.
- Celery & Carrots: These two vegetables form a classic “mirepoix” base, which is the foundation of many soups and stews. Together, they provide a balance of sweetness and earthiness.
- Garlic: A must for its aromatic punch and umami flavor. It adds that background complexity that makes this soup irresistible.
Spices
- Dried Thyme: A classic herb for soups. It pairs perfectly with beans and ham, offering a slight earthiness that complements the broth.
- Smoked Paprika: This adds a subtle smokiness that enhances the ham flavor, even if you’re using a non-smoked variety. It brings a layer of complexity that makes the soup taste like it’s been simmering for hours.
- Bay Leaf: A simple addition, but it helps infuse the broth with a slightly floral, herbal note, rounding out the flavors.
Ham Broth Or Water
- What to use: If you’ve got leftover ham bones or hocks, simmer them with water to create a flavorful ham broth. If not, you can easily use store-bought chicken broth or just plain water.
- Why it’s important: The broth or water is the medium in which all the flavors meld. Ham broth adds extra flavor depth, but plain water will work if that’s all you have.
Cooking Instructions
Ree Drummond’s recipe is straightforward, but it does require some time for the beans to cook down and absorb all the flavors. Here’s how to make it:
Soak The Beans (Optional, But Recommended)
- Before cooking, soak your dried beans overnight in plenty of water. This reduces cooking time and helps soften the beans. If you’re short on time, a quick soak can be done by bringing the beans to a boil for 2 minutes, then letting them sit for an hour.
Prep The Veggies
- While your beans are soaking (or after they’ve soaked), chop your onion, carrots, celery, and garlic. This will make the cooking process smoother.
Sauté The Vegetables
- In a large pot or Dutch oven, heat the olive oil (or bacon fat) over medium heat.
- Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables soften and the onions turn translucent.
- Add the garlic and cook for an additional minute until fragrant.
Simmer The Soup
- Add your soaked beans to the pot along with the ham broth (or water) and the diced ham. Stir everything together, then toss in the thyme, paprika, and bay leaf.
- Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 1.5 to 2 hours. The beans should be tender and the flavors well blended.
Season And Serve
- Once the beans are tender, remove the bay leaf and taste the soup. Add salt and pepper as needed. If you like a thicker soup, you can mash a few of the beans with a spoon to release some starch.
- Serve hot, with a side of crusty bread for dipping.
Ingredient Insights
- Dried Beans vs. Canned Beans: While you can absolutely use canned beans in a pinch, dried beans offer a better texture and a richer flavor. They also let you control the level of salt in the dish.
- Ham Choices: If you have a ham bone or ham hock, make sure to simmer it in the broth for added flavor. The longer it cooks, the more flavor it will release. The meat on the bone can be shredded and added back to the soup, while the bone imparts an extra smokiness to the broth.
- Smoked Paprika: If you don’t have smoked paprika, regular paprika will work too. However, the smoky flavor it brings really sets this recipe apart, so if you can find it, use it!
Expert Tips
- Use a Slow Cooker: If you’re short on time, you can use a slow cooker instead of simmering the soup on the stove. Just throw in the soaked beans, ham, vegetables, spices, and broth, and cook on low for 6-8 hours.
- Make It Creamy: For a creamier soup, blend a portion of the beans once they’re tender. This will give the broth a silky, velvety texture.
- Cook Ham in Advance: If you’re using leftover ham, you can make the soup even more flavorful by roasting the ham first, then simmering the bone or scraps in the broth.
- Add a Dash of Vinegar: A small splash of apple cider vinegar just before serving can balance out the richness of the ham and beans, giving the soup a refreshing pop.
Recipe Variations
- Vegetarian Option: Skip the ham and use vegetable broth with extra herbs (like rosemary or bay leaves). You can also use smoked tofu or tempeh to mimic the smokiness of the ham.
- Spicy Kick: If you like a little heat, add a chopped jalapeño or a dash of cayenne pepper. A bit of hot sauce or smoked chili powder will also elevate the flavors.
- Add Greens: Stir in some kale or spinach in the last 10 minutes of cooking. The greens add color, nutrition, and an earthy flavor that complements the beans and ham.
- Mexican Twist: For a southwestern flavor, add cumin and chili powder instead of thyme and paprika. A squeeze of lime before serving, along with a sprinkle of fresh cilantro, will take this soup in a new direction.
Final Words
This Ham and Beans Soup is one of those timeless recipes that never goes out of style. It’s warm, filling, and easy to make, making it the perfect meal for busy weeks or casual family dinners. Thanks to Ree Drummond’s simple approach, anyone can create a pot of soup that tastes like it’s been simmering all day long, even if you only have an hour or two.