I love making recipes with leftovers, simple ingredients and pantry staples. This ham and bean soup is so comforting, delicious and easy to make!
For my ham and bean soup, I like using a 15 bean soup mix and additional navy beans to thicken the soup. You can definitely use all navy beans, Northern beans or your favorite combination of beans.
This is great way to use leftover holiday ham. I would highly recommend making this soup with ham on the bone as it provides so much extra flavor. However, you can definitely make this without the bone or even use smoked sausage.
My recipe uses water and no additional salt since the ham, veggies and seasonings provide all the flavor.
This is another dish that doesn't need a recipe! To be honest, I often don't measure ingredients while cooking, which is why I prefer cooking slightly more than baking. To me, cooking is more exciting- the sizzles, smells, taste as you go and opportunity to be more creative.
My measurements below are a guide and this is a forgiving creation that can be adapted to your liking.
I love using the Instant Pot for soup recipes but you can easily make this on the stove or slow cooker.
HOW TO MAKE HAM BEAN SOUP ON THE STOVE
Sauté onions, celery, carrots and garlic in a large pot. Add soaked and drained beans, ham bone, seasonings and water. Bring to a boil and simmer on low for 1.5 hours stirring occasionally. Remove the ham bone and shred the meat. Return meat to the pot and add frozen peas.
HOW TO MAKE HAM BEAN SOUP IN THE SLOW COOKER
Sauté onions, celery, carrots and garlic in a pan and transfer to the slow cooker. Add soaked and drained beans, ham bone, seasonings and water and cook on high for 5 hours or low for 8 hours. Remove the ham bone and shred the meat. Return meat to the slow cooker and add frozen peas.
Ham & Bean Soup
- 1 1/2 cups dry 15 bean soup mix
- 1 1/2 cups dry navy beans
- 1 tb olive oil
- 1 cup onion, diced
- 1 cup celery, diced
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 1 cup frozen peas
- 2 pounds of ham on the bone
- 1 bay leaf
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp Italian seasoning
- 8 cups water
- Pepper to taste
- Prep beans ahead: Place the beans in a large bowl and cover with about two inches of water. Cover with plastic wrap and soak overnight or minimum 6 hours. Then rinse and drain the beans.
- In an 8 quart Instant Pot, set the sauté function on high for 10 minutes. Once the pot is heated, add olive oil, onion, celery and garlic and sauté for 5 minutes. Add ham bone, bay leaf, rosemary, thyme, Italian seasoning and 8 cups of water. Place the lid on, lock and seal the valve. Set Soup/Broth function or manual high pressure for one hour. Natural release for 10 minutes then quick release. Carefully open the lid and set aside.
- Remove the ham bone and place on a cutting board. Shred or dice the meat and discard the bone.
- Set the Instant Pot on sauté mode high for 20 minutes. Add carrots and cook for 15 minutes then add frozen peas, ham and cook for 5 minutes. Add pepper to taste and happy nomming!
- I like to add carrots towards the end of the cooking process but feel free to add it along with the onions, celery, garlic step if you like super soft carrots.
- The soup freezes well for up to three months. Defrost in the refrigerator and reheat on the stove or in the microwave.
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