My husband and I both enjoy eating homemade bean soup throughout the year. Also, any kind of soup is delicious when the temperature drops, and this is one of our favorites.
I think it’s a good idea to read this entire post before you begin preparing the recipe. But if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.
This soup is delicious with any kind of leftover ham or a ham hock. The main purpose of adding the meat is to boost the flavor.
I’ve also used a cup of chicken when I didn’t have ham, and it turned out really good. If you try this, make sure the chicken is either shredded or chopped into small pieces.
And when I want to bulk up the soup, I’ve added pasta. Pasta bean soup is so good. You should try it!
The ham bean soup recipe in this post is super easy and delicious. But it’s not the only type of bean soup I make.
Another delicious one is this 15 bean soup. You can either purchase all of the beans separately or pick up a bag of dried beans that have most of what you need. Both of these bean soup recipes are versatile because you can add whatever seasonings you and your family enjoy.
Easy Bean Soup for Year-Round Comfort
Some people consider this a cold weather food, but I like it year-round. If you like it, you like it regardless of the weather.
However, I do change up the side dishes. For ideas, take a look at some of these things to serve with soup and them come up with some of your own.
So go ahead and serve it during the fall and winter with heartier sides. I also like it during the summer when I don’t feel like messing up a bunch of pots and pans.
Just add a few lighter sides when the weather heats up. Salads, fruit, and even a fruity dessert will make this the perfect year-round meal.
Not only is it delicious, but also it’s one of the easiest meals you can make the way I make it.
I love the fact that all you have to do is dump the ingredients into the pot, and turn on the stovetop. Very shortly, you’ll have delicious soup.
It warms you from the inside out during the winter. And it makes you feel good all over the rest of the year.
As a result, you’ll want to make this soup as often as possible. I doubt if you’ll get any complaints from the family when they see what they’re having for dinner.
Another thing I like about this soup is that you can cook it a variety of ways. This time, I used a soup pot and the stove.
However, sometimes I use my Crock Pot or my Instant Pot. It doesn’t matter what you do because it always turns out great!
We really like comfort food around here. Another dish we enjoy is this Crock Pot ranch chicken dinner.
How to Make Homemade Bean Soup
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
I like to use a medium-large pot for a 4-serving batch of this soup. We eat our first serving for supper. Even better, we have some left over for lunch the next day.
When I’m making soup for a larger crowd, I would choose my Dutch oven over any of my other pots. It’s big, and it holds the heat. That makes it nice to place in the center of the table so people can serve themselves … and get seconds.
You’ll need 3 cans of white kidney beans, also called cannellini beans (or whatever kind of bean you prefer).
We also enjoy navy beans.
If you choose to use dried beans, I highly recommend soaking the beans overnight. Otherwise they’ll take forever to cook.
Add 3/4 cup of leftover diced cooked ham. Since I didn’t have any leftover ham, I used pre-diced ham in a package.
I’ve also used a ham bone when I have more time for the soup to simmer. My great-grandmother used to call it ham bone soup.
Or if you prefer, you can add cooked bacon instead. I’ve done that in the past, and it’s just as good.
Another thing you’ll need is 1/2 cup of chopped onions.
Sometimes I add chopped carrots and celery, but this time I didn’t.
If you like diced tomatoes, add a can of them. The soup will taste different, but it will be just as delicious! I’ve made it that way several times when I want a change.
Ham adds flavor, substance, and nutrition to your bean soup. You can certainly add more if you want to.
In a medium-large saucepan or stockpot, sauté the chopped onions in the olive oil until they are translucent.
After the onions are translucent, sprinkle in the diced ham and sauté until it is browned on all sides.
Preparing the Beans
Pour in 1 cup of water and the chicken broth. Or if you don’t have chicken broth, you can use beef broth or vegetable broth instead.
As you wait for it to boil, you can prepare the beans.
Drain the beans in a colander. I sometimes splash a little water over the beans to rinse them.
Give them a couple of minutes to completely drain.
Pour 1/3 of them into a separate bowl.
Add 1/2 cup of water to beans in the bowl and smoosh with a potato masher until it becomes pasty.
However, if you prefer a thinner broth, you can mash fewer beans. Conversely, for a thicker broth, mash more beans.
Pour the mashed beans into the pot.
If you want to thin out the broth, you can add more water.
Final Touches on Your Bean Soup
Next, pour all of the remaining beans in the pot.
Turn the burner to medium heat and stir well.
Finally, add the onion powder, garlic powder, salt, and pepper and give it another good stir.
Once it begins to bubble, taste it to make sure you’ve added enough salt and pepper.
Homemade Bean Soup on Demand
This soup is so quick and easy to make when you used canned beans, you can have it on the table less than an hour after you start.
For that reason, you should always have a few cans of beans in the pantry, just in case the urge strikes.
Since there are so many ways you can go with this bean soup, it’s an inexpensive dinner option. You don’t have to go out and buy a bunch of stuff.
If you have carrots, chop them up and add them. Same with any other ingredients you feel like adding. Fry that last slice of bacon in the pack and crumble it over the soup for extra flavor and depth.
Great Holiday Soup
Everyone seems to be busy during the Christmas season. Consequently, it’s hard to slow down long enough to cook a big meal.
If you have the fixin’s for this homemade white bean soup on hand, you can have it on the table in no time flat. It’s surprisingly quick and easy to make.
Versatile Bean Soup
One of our favorite soups is my white kidney bean, also known as cannellini bean, soup. Any type of bean is fine, but we like the size and texture of these.
I use the same recipe to make navy bean soup. In fact, it tastes almost identical to this one after you add all of the delicious seasonings.
Regardless of what type of beans you use, eat the soup over rice, with pasta, or by itself. Or serve it with some delicious southern style pimento cheese sandwiches. It’s all good!
Other Bean Soup Add-Ons
When I have time, I like to experiment with a variety of ingredients. Here are some I’ve tried and liked:Tablespoon of extra virgin olive oil
- Diced potato
- Teaspoon of basil, either fresh or dried
- Bay leaves (but remember to remove them before you serve the soup)
- Dash of black pepper
- Dash of ground cayenne pepper
What to Serve with Bean Soup
This soup is delicious with cheese and crackers or crusty bread with butter you can make in about 10 minutes: Making Butter at Camp Nana.
My friend Julie has a recipe for some delicious beer bread on her Back to My Southern Roots blog.
It’s good served over rice and pasta—both good options if you’re really hungry. Or you can just eat more soup.
Frequently Asked Questions About Bean Soup
As yummy as bean soup is, you might have wondered a few things about it. Here are some typical questions you might have.
Is Bean Soup Good for You?
Yes, it absolutely is good for you. In addition to the protein and fiber, it has lots of vitamins and minerals. Here are just some nutrients in bean soup:
- Vitamin B6
- Vitamin C
How Long Does Bean Soup Last?
Most of the time we don’t have much bean soup left. However, if you do have leftovers, put it in an airtight container and put it in the refrigerator for up to 4 days.
You can also freeze it. I pour the soup into freezer bags that I’ve labeled (including the date). It should be good for up to 3 months. You can also put it in an airtight container before freezing it.
See this recipe shared at Weekend Potluck.
More Soup Recipes
There are so many wonderful homemade soups it’s difficult to pick just one favorite.
If you like a little spicy kick to your soup, you’ll love this delicious taco soup.
Another soup we like is this cream of tomato soup. It’s especially good with a grilled cheese sandwich for dipping!
When you want a super hearty soup, make this yummy potato soup that is as delicious as it is filling. I make it in my slow cooker, but you can also make it in an Instant Pot or on the stovetop.
Another delicious soup is this amazingly delicious cream of mushroom soup. It’s much easier to make than you might thing, and it’s so much better than the canned stuff.
- • 3 cans of white kidney beans (or whatever kind of bean you prefer)
- • 1/2 cup frozen chopped onions
- • 3/4 cup diced cooked ham (in a package already diced or dice it yourself)
- • 1-1/2 cup water
- • 1 cup bone broth (chicken or beef)
- • 2 tablespoons extra virgin olive oil
- • 1/2 teaspoon onion powder
- • 1/4 teaspoon garlic powder
- • Salt and pepper to taste
- • Dried or fresh chopped parsley
1. In a medium-large saucepan or stockpot, sauté the chopped onions in the olive oil until they are translucent.
2. Add diced ham and sauté until it is browned on all sides.
3. Pour in 1 cup of water and the bone broth. Prepare the beans while it comes to a boil.
4. Drain all of the beans in a colander and pour 1/3 of them into a separate bowl.
5. Add 1/2 cup of water to the beans in the bowl and smoosh with a potato masher until it becomes pasty.
6. Pour all of the beans (the mashed and the unmashed ones) in the pot. Stir well.
7. Add the onion powder, garlic powder, salt, and pepper and give it a good stir.
8. Let this mixture simmer 1/2 hour to an hour—or whenever you’re ready to eat.
9. Scoop it into bowls and sprinkle it with some parsley to make it pretty.
You can double the recipe and freeze it or have leftovers another day.
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Cooks Standard 02490 Lid 7 Quart Hard Anodized Nonstick Dutch Oven Casserole Stockpot, 7-Qt, Black
Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer
Nutrition InformationYield 4 Serving Size 1 cup
Amount Per Serving Calories 445Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 458mgCarbohydrates 62gFiber 16gSugar 3gProtein 31g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.