SOUP BEANS AND HAM
I’m so happy to be sharing this old-fashioned recipe for Soup Beans and Ham. This is pure comfort food—simple, hearty, and full of flavor.
After a few chilly days, it felt like the perfect time to have a big pot of soup beans simmering on the stove. I also had some leftover ham to use, which makes this dish even more special. It’s an inexpensive meal, but one that is filling and always satisfying.
This is a recipe I grew up with. My parents made soup beans often, and it’s still a favorite in our family today. My husband even makes a big pot when he goes to deer camp with a group of friends—it’s one of those meals that feeds a crowd and keeps everyone happy.
Some people prefer to soak their beans overnight, while others (like me) parboil them before cooking. Either method works just fine—so use whichever you prefer.
HOW TO MAKE SOUP BEANS AND HAM
INGREDIENTS
(Full ingredient amounts are in the printable recipe card below.)
- Navy beans (or Great Northern beans)
- Water
- Salt and pepper
- Ham bone (if available) or ham hocks
- Cooked ham, cut into chunks
- Chopped onions (optional)
- Chow-chow (optional, for serving)
On this particular day, I didn’t have a ham bone, so I used a large piece from the end of a baked ham for flavor. I also added chunks of ham at the end.
INSTRUCTIONS
- Place the beans in a bowl of water and sort through them, removing any damaged beans or small debris. Rinse well.
- Add the beans to a large saucepan or Dutch oven and cover with water. Bring to a boil and cook for 1–2 minutes. Drain in a colander.
- Return the beans to the pot and cover with fresh cold water (about 3–4 inches above the beans). Season with salt and pepper.
- Bring to a boil, then reduce to a simmer. Cover partially with a lid.
- Add the ham bone, ham hocks, or a large piece of ham.
- Simmer for about 4 hours, stirring occasionally and adding more water as needed. Adjust the thickness to your preference.
- When the beans are tender (but not mushy), stir in the ham chunks. Cover and turn off the heat.
- For best flavor, let the beans sit for a few hours before serving—or even make them a day ahead.
The soup beans and ham taste better when they can be made a few hours ahead of time and allowed to set. They are also delicious if made a day ahead.
Why You Will Love This Recipe
- It is a budget friendly comfort food.
- So easy to make and serves a crowd.
- Great flavor with the ham and served with cornbread.
- A true comfort food classic.
- Perfect for cold weather meals.
Helpful Tips When Making Soup Beans and Ham
A variety of beans can be used for this recipe. We prefer the navy beans, but have also used great northern, pinto, or the bag with a mixture that includes cranberry beans.
A ham bone will provide the most flavor, but at times they are hard to find. Ham hocks are usually available in the grocery stores. When I bake a whole or half of a ham, I cut a big piece off of the end and freeze to use in my beans.
Add the chunks of ham at the end, when the beans are cooked. This will keep them the pink color. If you cook them for a long time, they will become brown and dry.
The beans will thicken after they have cooled, so you may need to stir in some more water.
Frequently Asked Questions About Soup Beans and Ham
Can I make this recipe in the crockpot?
YES. I do not because I like cooking them in my Dutch oven, but many people do. This crockpot recipe from The Kitchen Wife looks amazing!
What do I serve with the soup beans and cornbread?
As a West Virginia girl, I grew up eating it with cornbread and fried potatoes, so that is what I always serve with them. You use cornbread from a bag, a box, or homemade. We love the
Dolly Parton Cornbread Mix.
My husband always eats chopped sweet onions or chow-chow in his.
How do I store and reheat the beans?
The leftover beans (after cooled) can be placed in an airtight container and refrigerated for up to 4 days. To reheat, place the amount you need in a saucepan, add more water if needed, and heat over a low-medium heat.
Sharing some other delicious soups:
Creamy Chicken Pot Pie Soup
Hearty Beef and Vegetable Soup
Spicy Beef and 3 Bean Chili
This post was shared on Sweet Little Bluebird Weekend Potluck.
SOUP BEANS AND HAM
Ingredients
- 1 pound navy beans (great northern, pinto)
- 8 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1 cooked hambone or (2) ham hocks
- 2-3 cups cooked ham chunks
- 1 medium onion
- 1/2- 1 cup chow-chow
Instructions
- Place the beans in a bowl of water and sort through them, removing any that look black or bad. Sometimes you will even find a little rock in there. Rinse them in cold water and place in a large saucepan or Dutch oven
- Cover the beans with water. Bring to a boil. As soon as they come to a boil, drain them in a colander. Place the beans back in the pan and cover with cold water. (I start with about 3-4 inches of water over the beans). Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover them partially with a lid.
- Add the ham bone, ham hocks, or large piece of whole ham at this time. Simmer the beans about 4 hours, stirring frequently and adding additional water as it cooks down. Cook down to desired thickness. The beans will thicken more when they cool.
- When the beans are soft, but not mushy, stir in the chunks of ham, cover the pot and turn them off.
- Serve with sides like cornbread, fried potatoes, chopped onions, and chow-chow.
Notes
Sometimes I have trouble finding a ham bone or ham hocks. When I bake a ham, if boneless, I always cut off a piece from the end and freeze for later use when I make these beans. A variety of beans can be used instead of just the navy beans. Pinto, great northern, or the bags of mixed beans with cranberry beans are also great. For the full comfort food meal, serve with cornbread and fried potatoes. Add the chunks of ham at the end, when the beans are cooked. This will keep them the pink color. If you cook them for a long time, they will become brown and dry.
