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My husband and I both enjoy eating homemade bean soup any time of the year. It’s delicious when the temperature drops.
I also like it during the summer when I don’t feel like messing up a bunch of pots and pans.
Not only is it delicious, but also it’s one of the easiest meals you can make.
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.
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.
Homemade Bean Soup on Demand
This soup is so quick and easy to make 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.
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.
Eat it over rice, with pasta, or by itself. Or serve it with some delicious southern style pimento cheese sandwiches. It’s all good!
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.
You’ll need 3 cans of white kidney beans (or whatever kind of bean you prefer).
Add 3/4 cup of diced cooked ham (in a package already diced or dice it yourself).
Another thing you’ll need is 1/2 cup of chopped onions.
Sometimes I add chopped carrots, but this time I didn’t.
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 bone broth.
As you wait for it to boil, you can prepare the beans.
Drain all of the beans in a colander and 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.
Final Touches on Your Bean Soup
Next, pour all of the beans (the mashed and the unmashed ones) in the pot. Stir well.
Finally, add the onion powder, garlic powder, salt, and pepper and give it a good stir.
Once it begins to bubble, taste it to make sure you’ve added enough salt and pepper.
Great Sides for Homemade 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. While we also enjoy canned soup, you can’t compare it to this homemade bean soup.
It’s good served over rice and pasta—both good options if you’re really hungry. Or you can just eat more soup.
Delicious Southern-Style Spoon Rolls
They’re excellent with homemade bean soup . . . or any kind of soup, for that matter.
Even More Delicious Recipes
Take a look at tons of recipes at Back to My Southern Roots: Foodie Friday.
Check out the Country Cook’s Weekend Potluck: Leftover Ham Salad.
You’ll also enjoy Skip to My Lou’s recipes: Made by You Mondays.
- • 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 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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Serving Size1 cup
Amount Per Serving Calories 445Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 458mgCarbohydrates 62gFiber 16gSugar 3gProtein 31g