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Homemade Bean Soup Recipe

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.

bowl of homemade bean soup

The 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.

Easy Bean Soup for Year-Round Comfort

Some people wait until colder months to serve soup, 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.

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.

Homemade bean soup in a bowl

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.

Cannellini beans

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.

diced ham for the homemade bean soup

Add 3/4 cup of diced cooked ham (in a package already diced or dice it yourself).

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.

Chopped onions

Another thing you’ll need is 1/2 cup of chopped onions.

Sometimes I add chopped carrots, but this time I didn’t.

Diced ham in a small bowl

Ham adds flavor, substance, and nutrition to your bean soup.

You can certainly add more if you want to.

Browning onions for the homemade bean soup

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. 

Ham added to the onions in the pot

Preparing the Beans

Pour in 1 cup of water and the chicken broth.

As you wait for it to boil, you can prepare the beans.

Chicken broth

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.

Drained beans

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.

Mashing 1/3 of the beans

Pour the mashed beans into the pot.

If you want to thin out the broth, you can add more water.

Add water to the homemade bean soup

Final Touches on Your Bean Soup

Next, pour all of the remaining beans in the pot.

Turn the heat to medium and stir well.

Pot of homemade bean soup cooking

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. 

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

Great Sides for Homemade Bean Soup

When you eat soup, it’s always good to have a side dish or two. It can be bread, a sandwich, or whatever else you want.

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.

If you enjoy cornbread, try this southern style cornbread or these packed-with-flavor jalapeno corn muffins.

It’s good served over rice and pasta—both good options if you’re really hungry. Or you can just eat more soup.

Sometimes I serve this soup with a side salad. One of our favorites is this broccoli slaw.

Bowl of homemade bean soup with ham

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.

Bowl of bean soup for the family dinner

Homemade Bean Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Homemade bean soup


  • • 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.

Nutrition Information
Yield 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.

Did you make this recipe?

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Friday 11th of January 2019

Yum, fast, easy and look delicious. I am pinning this one. Happy New Year, Kippi


Friday 11th of January 2019

Hi Kippi! It's delicious! I often double the recipe so we can have it the next day for lunch. And happy New Year to you too!

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