Ham And Kidney Bean Soup Recipe

There’s something about a hearty, soul-warming soup that just feels like a hug in a bowl. And when you combine tender ham with the earthy richness of kidney beans, you’ve got a dish that not only fills you up but also fills you with nostalgia. Ham and kidney bean soup is one of those perfect comfort foods that hits the spot no matter the season-whether you’re cozying up during the winter or enjoying a light yet satisfying meal on a fall evening.

This soup is a wonderful blend of flavors and textures: the smokiness of the ham, the creamy softness of the kidney beans, and the savory broth that ties it all together. It’s also a fantastic way to use up leftover ham from a holiday meal or big family dinner, turning what could have been scraps into something truly spectacular.

But what really sets this soup apart is how adaptable it is. You can easily tailor it to your tastes, or what you have in your pantry, making it the ultimate crowd-pleaser. Let’s dive into this delightful recipe and explore just how to make it!

Ham And Kidney Bean Soup Recipe

This ham and kidney bean soup recipe is incredibly easy to whip up and is a great way to use leftovers in a fresh and exciting way. The combination of smoky ham and kidney beans simmered together in a flavorful broth is the perfect balance of savory, hearty, and comforting.

Ingredients Needed

• Ham: About 2-3 cups of cooked, diced ham (perfect for leftover ham)
• Kidney beans: 2 cans (about 15 oz each), drained and rinsed, or 1 ½ cups dried kidney beans (soaked overnight and cooked)

• Vegetables

  • 1 medium onion, finely chopped
  • 2 large carrots, peeled and diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced

• Broth

  • 4 cups of low-sodium chicken or vegetable broth
  • 1-2 cups of water (if needed to adjust consistency)

• Herbs & Spices

  • 1 bay leaf
  • 1 teaspoon thyme (fresh or dried)
  • 1 teaspoon smoked paprika (for extra smokiness)
  • Salt and pepper to taste
• Olive oil: 2 tablespoons for sautéing

• Optional Add-ins

  • A splash of apple cider vinegar (for a little tang)
  • A handful of fresh parsley or cilantro (for garnish)

Cooking Instructions

1. Prep The Vegetables

   • Start by chopping your onion, carrots, celery, and garlic. If you’re using dried kidney beans, be sure they’ve been soaked overnight and pre-cooked. Canned beans make things quicker, so if you’re in a rush, you can skip that step.

2. Sauté The Veggies

   • Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Add The Ham And Broth

   • Stir in your diced ham and cook for 2-3 minutes, allowing the ham to release its flavors into the veggies. Pour in the chicken or vegetable broth, and bring the mixture to a gentle boil.

4. Season The Soup

   • Add your bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine everything, then lower the heat to a simmer. Let the soup cook uncovered for 25-30 minutes, allowing the flavors to meld together.

5. Add The Beans

   • After the soup has simmered, add the kidney beans. If you like a thicker soup, you can mash some of the beans with the back of a spoon before adding them in. Let the soup simmer for another 10-15 minutes to heat the beans through and thicken the broth slightly.

6. Adjust Consistency And Seasoning

   • If the soup is too thick, add a bit of water to thin it to your preferred consistency. Taste and adjust the seasoning-add more salt, pepper, or smoked paprika if desired.

7. Serve And Garnish

   • Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve hot. If you want, drizzle a little apple cider vinegar on top for some brightness. Enjoy!

Ingredient Insights

• Ham: Ham is the star of the show in this recipe. Whether you’re using leftover ham from a roast or buying pre-cooked ham steaks, the rich, smoky flavor it brings to the soup adds depth. Plus, the saltiness of ham infuses the broth, making it incredibly flavorful. You can even use ham bones for an even richer, meaty broth!
• Kidney Beans: Kidney beans are a fantastic source of protein and fiber, making them a filling and nutritious addition to the soup. They also absorb the flavors of the broth and ham, creating a smooth, hearty texture that perfectly balances the smokiness of the meat.
• Vegetables: Onions, carrots, and celery provide a classic mirepoix base that builds the soup’s depth of flavor. Garlic adds a savory bite, and these vegetables also provide essential vitamins and nutrients, making this soup a wholesome meal.
• Broth: The choice of broth impacts the overall flavor. Chicken broth offers a savory base, but vegetable broth works well for a lighter option. Always go for low-sodium broth if you’re watching your salt intake, as the ham already brings plenty of saltiness to the dish.

Expert Tips

• Use a Ham Bone: If you have a ham bone leftover from a holiday feast, don’t throw it away! Throw it into the soup while it simmers to add even more flavor and richness. The marrow and bits of meat will melt into the broth, enriching the taste.
• Let It Rest: Like many soups, this one tastes even better the next day. The flavors have a chance to meld together, making it a perfect make-ahead dish. If you’re planning to store it, let it cool completely before refrigerating or freezing.
• Go Slow with the Salt: Ham is already quite salty, so be cautious when adding salt during cooking. You can always add more later, but you can’t take it away once it’s in the pot.
• Texture Variations: If you prefer a creamier soup, you can puree a portion of the beans with some of the broth. This will thicken the soup and give it a more velvety texture.
• Make It Spicy: If you like a little kick, consider adding a chopped jalapeño or a pinch of red pepper flakes when sautéing the veggies.

Recipe Variations

• Vegetarian Version: Skip the ham entirely and use smoked paprika and liquid smoke to achieve that savory, smoky flavor. Add extra vegetables like mushrooms or smoked tofu for texture and heartiness.
• Add Greens: Throw in some spinach, kale, or collard greens in the last 5 minutes of cooking for an extra nutritional boost. They’ll add color and nutrients without overpowering the flavor of the soup.
• Curry Twist: If you’re feeling adventurous, try adding a tablespoon of curry powder and a can of coconut milk. The kidney beans and ham pair surprisingly well with the creamy, slightly spicy coconut milk.

Final Words

This ham and kidney bean soup is one of those dishes that hits all the right notes. It’s comforting, hearty, and full of flavor. Whether you’re making it from scratch or using up leftovers, it’s an incredibly versatile dish that can be adapted to suit your tastes or whatever ingredients you have on hand. You can make it as rich or as light as you like, and there’s plenty of room for creativity.