Ham And Bean Soup Recipes | Taste Recipes

Spicy Split Pea Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:57:03 +0000

Ingredients

1 package (16 ounces) dried green split peas
6 cups water
1 meaty ham bone or 2 pounds smoked ham hocks
4 chicken bouillon cubes
3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chiles
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon ground cumin

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Directions

In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 215 calories, 3g fat (1g saturated fat), 11mg cholesterol, 477mg sodium, 32g carbohydrate (6g sugars, 13g fiber), 15g protein.

Ham Bone Soup

Susan Bronson — Thu, 23 Feb 2023 10:35:23 +0000

Ingredients

1 pound dried navy beans
1 tablespoon canola oil
2 medium onions, chopped
2 celery ribs, chopped
8 cups water
1 medium carrot, chopped
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon pepper
2 smoked ham hocks
2 cups cubed fully cooked ham
1/2 teaspoon salt

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Directions

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In the same pan, heat oil over medium heat; add onions and celery. Cook and stir until crisp-tender, 3-5 minutes. Stir in softened beans, 8 cups water, carrot, bay leaves, thyme and pepper. Add ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
Discard bay leaves. Remove ham hocks; set aside until cool enough to handle. Remove ham from bones and cut into cubes. Discard bones. Return ham to soup. Stir in cubed ham and salt; heat through.

Old-Fashioned Ham and Bean Soup Tips

Can you use canned beans instead of dried beans?

Canned beans can definitely be used in place of dried beans. However, since they're already cooked, it’s best to add them in the last 30 minutes of simmering the soup. If overcooked, the beans won’t retain their shape and will become mushy. If you generally prefer to use canned beans over dried, try more of our canned bean recipes.

What can you use instead of smoked ham hocks?

A ham bone is the perfect substitution for ham hocks. If the ham bone is pretty meaty, feel free to omit the 2 cups of diced ham. Instead, remove the ham from the bone after cooking, shred or dice it, and return the ham to the soup.

How can you thicken old-fashioned ham and bean soup?

The beans will naturally thicken the soup. If using canned beans, consider pureeing 1/3 of the beans before adding them to the soup for a thicker texture.

How long will old-fashioned ham and bean soup last?

Store old-fashioned ham and bean soup in a tightly covered container in the refrigerator up to 5 days. It can also be frozen in a freezer-safe container for up to 3 months. If you liked this recipe, be sure to try more of our ham soup recipes.

—Catherine Ward, Taste Recipes Prep Kitchen Manager

Nutrition Facts

1 cup: 230 calories, 4g fat (1g saturated fat), 25mg cholesterol, 521mg sodium, 31g carbohydrate (3g sugars, 8g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Navy Bean Soup

Risa Lichtman — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

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Directions

Rinse and sort beans; soak according to package directions.
Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

If Cooking for Two: Freeze serving-size portions to enjoy later.

Navy Bean Soup Tips

How do you thicken navy bean soup?

To thicken navy bean soup, let it cool slightly, then transfer the beans in a food processor or blender to puree. Return mixture back to the soup and stir to combine.

Why is it called navy bean soup?

It's history stems from being served to members of the Navy during World War II. The small, white, economical bean provided a filling alternative during food rationing. Its history alone makes it one of the more interesting types of soup.

Are great northern beans the same as navy beans?

No. They are similar, but different: Both are white beans, but navy beans are smaller in size and require long, slow cooking. Navy beans are one of the central ingredients in canned pork and beans, though we love to use them in all different navy bean recipes. Research contributed by Rashanda Cobbins, Taste Recipes Food Editor

Nutrition Facts

1 cup: 244 calories, 2g fat (0 saturated fat), 8mg cholesterol, 410mg sodium, 42g carbohydrate (5g sugars, 10g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.

Slow-Cooker Split Pea Soup

Nancy Mock — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

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Directions

In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Slow-Cooker Split Pea Soup Tips

Can you overcook slow-cooker split pea soup?

Split peas take a very long time to soften, so you don’t have to worry about overcooking them. If you’d like the rest of the vegetables in your soup to retain some bite, add them later into the cooking time.

How do you thicken slow-cooker split pea soup?

For a slightly thicker split pea soup, remove about a cup of cooked soup, blend until smooth and then add it back into the pot. One of these thickening agents would work, too.

Do split peas need to be soaked before cooking?

Split peas don’t need to be soaked, but doing so can reduce the cooking, which is great if you’re in a time crunch.

What goes well with slow-cooker split pea soup?

We recommend dunking bread into split pea soup recipes! Try one of our favorite bread recipes on the side.

How can you make this slow-cooker split pea soup vegetarian?

You can make this soup vegetarian by removing the ham and replacing the chicken broth with vegetable broth, like in this vegetarian split pea soup recipe. Hungry for more? Try out these other slow-cooker soup recipes.

—Julie Schnittka, Taste Recipes Senior Editor, and Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 cup: 266 calories, 2g fat (1g saturated fat), 21mg cholesterol, 728mg sodium, 40g carbohydrate (7g sugars, 15g fiber), 23g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

Senate Bean Soup

Rosemary Siefert — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 pound dried great northern beans or dried navy beans
1 meaty ham bone or 2 smoked ham hocks
3 medium onions, chopped
3 garlic cloves, minced
3 celery ribs, chopped
1/4 cup minced fresh parsley
1 cup mashed potatoes or 1/3 cup instant potato flakes
Salt and pepper to taste
Minced parsley or chives

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Directions

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Skim off fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

Nutrition Facts

1 cup: 219 calories, 3g fat (1g saturated fat), 11mg cholesterol, 342mg sodium, 36g carbohydrate (3g sugars, 10g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Ham and Lentil Soup

Jenna Urben — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 meaty ham bone
6 cups water
1-1/4 cups dried lentils, rinsed
1 can (28 ounces) diced tomatoes, undrained
2 to 3 carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 ounces bulk pork sausage, cooked and drained
2 tablespoons chopped fresh parsley

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Directions

In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes.
Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Nutrition Facts

1 cup: 188 calories, 7g fat (2g saturated fat), 29mg cholesterol, 672mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 14g protein.

Ham, Bean and Potato Soup

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

3/4 pound fully cooked ham, cubed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
1 cup diced peeled potatoes
3/4 cup diced carrots
3/4 cup diced celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons minced fresh parsley

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Directions

In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

Nutrition Facts

1 cup: 185 calories, 7g fat (3g saturated fat), 30mg cholesterol, 1079mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 13g protein.

Ham and Vegetable Soup

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2 pounds smoked ham hocks
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
2-1/2 cups diced unpeeled red potatoes
1 cup each frozen corn, peas and cut green beans
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1/4 teaspoon pepper

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Directions

Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.
Add potatoes and vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

Nutrition Facts

1 cup: 91 calories, 1g fat (1g saturated fat), 6mg cholesterol, 310mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 5g protein.

Hearty Ham Borscht

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 meaty ham bone or 2 smoked ham hocks
6 cups water
2 cups cubed fully cooked ham
3 cups chopped cooked beets
1 can (14 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup frozen peas
1 cup chopped carrots
1 cup frozen cut green beans
1 medium onion, chopped
2 to 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
Sour cream, optional

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Directions

Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool.
Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

Nutrition Facts

1 cup: 124 calories, 4g fat (1g saturated fat), 19mg cholesterol, 572mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 9g protein.

Ham and Bean Chili

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups cubed fully cooked ham
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (8 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/2 cup water, optional
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon beef bouillon granules
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese

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Directions

In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

Nutrition Facts

1 cup: 214 calories, 5g fat (1g saturated fat), 15mg cholesterol, 1242mg sodium, 30g carbohydrate (7g sugars, 8g fiber), 13g protein.

Chicken and Beef Brunswick Stew

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

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Directions

In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 244 calories, 9g fat (3g saturated fat), 44mg cholesterol, 800mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.

Ham and Bean Soup

Lauren Pahmeier — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

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Directions

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Test Kitchen Tips

You can purchase fresh bay leaves in the herb section of large supermarkets. Fresh leaves are more aromatic than dried, and you can finely mince them to season kabobs and Mediterranean dishes. To preserve leftover bay leaves, rinse and pat them dry, freeze quickly in a single layer, then store in a freezer container to use for soups.

Unless otherwise specified, Taste Recipes recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.

Check out some classic homemade soups your family will love.

Nutrition Facts

1 cup: 300 calories, 6g fat (3g saturated fat), 32mg cholesterol, 1383mg sodium, 40g carbohydrate (2g sugars, 13g fiber), 22g protein.

Jamaican Ham and Bean Soup

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 small onion, chopped
1 tablespoon canola oil
3 cups cubed fully cooked ham
2 cans (16 ounces each) vegetarian refried beans
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
1 can (7 ounces) white or shoepeg corn, drained
1 can (4 ounces) chopped green chiles
1/2 cup salsa
1 teaspoon Caribbean jerk seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
Sour cream and lime slices

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Directions

In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.

Nutrition Facts

1-1/2 cups (calculated without garnishes): 312 calories, 9g fat (2g saturated fat), 33mg cholesterol, 2211mg sodium, 38g carbohydrate (7g sugars, 9g fiber), 20g protein.

Curried Ham & Split Pea Soup

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

2 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon curry powder
1 package (16 ounces) dried green split peas
2 cups cubed fully cooked ham
1 cup sliced fresh carrots
4 cups reduced-sodium beef broth
2 cups water
1/2 teaspoon pepper

Text Ingredients

Directions

In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer.
Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving.

Nutrition Facts

1 cup: 288 calories, 5g fat (2g saturated fat), 31mg cholesterol, 683mg sodium, 39g carbohydrate (7g sugars, 16g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.