ham + bean soup for stew season

Molly sipping ham + bean soup on the deck from a mug at Round the County race.

I have to admit that ham+bean soup is my motive for serving a ham dinner. I want the leftover ham bone in order to make this soup. Of course, you can probably buy a single ham hock—a meaty ham bone with a bit of meat left on it—in your supermarket as well. A rich broth develops as the herbs simmer with the ham, making it a top request by our crew for a winter race. Be sure to soak the beans the night before you prepare the ham + bean soup. Then, allow enough time to simmer the soup so that the beans soften thoroughly.

ham + bean soup

Serves: 8
Cooking Time: 2 hours


  • 2 cups mixed dried beans (often packaged as 15-bean soup; omit the seasoning packet)
  • 1 ham bone with some meat attached
  • 1 onion, chopped
  • 4 cups beef broth
  • 1 (16-ounce) can stewed tomatoes
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Kosher salt and freshly ground pepper



Soak the mixed dry beans overnight in about 3 quarts of water. Drain and rinse.


Place the ham bone into a large stockpot. Add the beans, onion, beef broth, tomatoes, water, bay leaves, oregano, thyme, parsley.


Bring to a boil, then reduce the heat and simmer for 1 hour. Set the pot off the burner.


Remove the ham bone. After it has cooled, cut any loosened meat into small cubes and discard the bone. Put the meat back into the pot and continue simmering until the beans are soft but not breaking apart, about 2 hours more. Season with salt and pepper to taste.

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1 Comment

  • Reply
    January 14, 2017 at 9:59 pm

    I made the Ham and Bean soup – delicious. I added 1 clove or garlic 3 carrots chopped, 1/4 tsp. cilli powder, and 1 stalk of celery to add more vegetables and a little more flavor.

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