The Best Bean and Ham Soup

The Best Bean and Ham Soup

BenevolentEmpress 43

"I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup."

Ingredients 10 h 25 m {{adjustedServings}} servings 260 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
  2. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
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  1. 496 Ratings


I wrote this recipe and the directions printed are not as I wrote them. Here they are: Remove and discard seasoning packet, if any, from beans. Place beans in large stockpot. Cover with water to 2 inches over beans and soak overnight. Drain the soaking water from the beans. Cover beans with fresh water and bring to boil. Reduce heat and simmer, uncovered, 30 minutes. Drain again, discarding water. Remove all visible fat from ham bone. Combine beans, ham bone, ham, onion, celery, carrots, tomatoes, V8, Worcestershire, mustard, chili powder, bay leaves, pepper, parsley, lemon juice, and vegetable stock in stockpot. Add chicken stock to cover beans. Bring to boil. Reduce heat, and simmer, stirring occasionally, for about 8 hours. Add remaining chicken stock to the pot throughout the day as needed to keep liquid level up. After about 8 hours, remove the ham bone, and add salt as needed. Continue simmering another 2 hours, or until beans are tender. Remove bay leaves before serving.

I Love to Eat

Very nice recipe and very easy. Two changes I made. I did not use stock, I used water and a ham hock instead of ham. The soup was still very flavorful and had less fat and sodium using water instead of stock. I also quick soak the beans by boiling them for 3 minutes and then soaking them in the hot water for 1 hour.


In the 16 yrs, I've been a mom & housewife I have stayed away from bean soup because I had a horrible experience as a kid with it ... let's say it wasn't one of mom's greatest recipes and sadly she made it all too often! But this recipe ... Oh My ... DELISH! I will make bean soup again for sure. I was skeptic as to the igredients it called for and reviewed a few other recipes on this site as well, I followed this recipe to the letter adding some brown sugar as well and I followed suggestions from other users to add the baking soda. I used more ham then what the recipe called for only because of the memories of bean soup as a kid. Let's just say that my own children will have terrific memories of bean soup when they get older and will probably want this recipe from me when they get older. :O) Thanks so much for sharing this!!