Ham and Bean Soup: Mom's Old-Fashioned Recipe with a Twist

Homemade ham and bean soup is one of the most comforting and satisfying soups I learned to make from my mom, who learned it from her mom, a recipe cherished in our family for generations.

It’s rich, filling, and deeply nourishing, the kind of meal you crave on a rainy day. In fact, ham and bean soup isn’t just a favorite in our home; it’s a classic in many kitchens, where this old fashioned ham and bean soup recipe has been enjoyed for generations.

How to Make Ham and Bean Soup

This old fashioned ham and bean soup recipe is inspired by my grandma’s original version of the Clado Gallego, with some small twists we have added over the years to make it even more flavorful. I’ll also share some of my grandma’s and mom’s simple tricks to thicken or lighten the soup in just minutes.

And if you’re short on time, I’ll walk you through a quicker way to make ham and bean soup, perfect for anyone looking for a protein- and fiber-rich meal that works for busy weeks and easy meal prep.

Ham and Bean Soup Ingredients 

Great Northern Beans: The star of this ham and bean soup are the beans, which give your soup a thick, creamy texture. They’re loaded with plant-based protein and fiber.

Smoked Ham Hock: A smoked ham hock or a meaty ham bone infuses the soup with rich, savory flavor and silky richness as it slowly releases collagen into the broth. This is the secret to a deeply flavorful, old fashioned ham and bean soup.

Bacon or Spanish Chorizo: While not part of every traditional recipe, I like to add bacon, preferably country-style bacon. It adds depth and flavor to your soup. 

Onions & Garlic: I like to use a combination of shallots, yellow onions, and garlic for the aromatic base of this soup. 

Carrots, Celery, and Russet Potato: These carrots and potatoes add body and natural creaminess, helping the soup thicken. We usually skip celery in our family, but you can add it if you enjoy its flavor.

Bay Leaves and Fresh Parsley: Bay leaves add a warm, herbal depth that infuses the soup. Fresh parsley, a recent addition to my recipe, brings brightness and freshness.

Olive Oil: Olive oil is used to sauté the aromatics.

Salt, Black Pepper & Paprika: Salt enhances all the layers of flavor, while black pepper adds warmth. Paprika complements the ham beautifully. A little goes a long way.

Fresh Kale to garnish.

How to Make Ham and Bean Soup in a Slow Cooker, Crock-Pot or Dutch oven

Soak the Beans

Start by soaking your beans overnight, especially if you’re cooking them in a Dutch oven. This helps cook the beans evenly and creates a creamier texture.

Cook the Beans and Ham

Rinse the soaked beans, then place them in your slow cooker, crock-pot or dutch oven with the smoked ham hocks, one onion, fresh parsley, and bay leaves. Bring your bean soup to a boil.

Reduce the heat to low and simmer the beans for 1½ to 2 hours, or until tender.

Prepare the Aromatics and Vegetables

While the beans are cooking, drizzle olive oil into a large skillet. Sauté onions and garlic until fragrant. Add your bacon or Spanish chorizo for extra smokiness.

You can also add leftover ham or any smoked meat you have on hand. Sprinkle in salt and paprika for warmth and depth.

Optional: Add diced potatoes and carrots to the skillet so they absorb some of the flavors. It adds richness and complexity to your soup, but you can skip it if you prefer.

Shred the Ham

After the beans have cooked for 1½-2 hours, carefully remove the ham hock and shred the meat. Add the shredded ham to the skillet with your aromatics and mix gently.

Combine Everything

Transfer everything from the skillet: bacon or chorizo, potatoes, carrots, onions, and shredded ham into the slow cooker or Dutch oven with the beans. Turn the heat to high, and bring your soup to a boil. Reduce to a simmer and cook for about 18-20 minutes to let the flavors meld.

Serve

Ladle the hearty, flavorful ham and bean soup into bowls, garnish with parsley or kale, and enjoy warm.

How to Make Ham and Bean Soup in an Instant Pot or Pressure Cooker

If you are short on time, make your ham and bean soup using an Instant Pot or pressure cooker. It takes less time, and you don’t have to soak the beans overnight. 

Simply put your rinsed beans, smoked ham hock, one onion, fresh parsley, and bay leaves in the pot and cook on high pressure for about 30 minutes. Once the cooking cycle is complete, release the pressure carefully, and your beans will be tender, flavorful, and ready to combine with the rest of the soup.

While the beans are cooking, prepare the aromatic base in a Dutch oven the same way you would in a skillet. Heat olive oil, then sauté onions and garlic; add bacon or Spanish chorizo. Season with salt and paprika. Add diced potatoes and carrots so they absorb all the flavors.

Once the beans are done, transfer them along with their cooking liquid from the Instant Pot into the Dutch oven with the aromatics and vegetables. Bring your bean soup to a gentle boil, then reduce to low heat and simmer for about 18-20 minutes to let the flavors meld. Garnish with fresh parsley or kale, and serve warm.

Add-Ins and Variations

For the best texture and taste, try using dried beans (any white bean works well) instead of canned. Soaking and cooking dried beans results in a creamier soup with a more wholesome flavor. Sometimes canned beans can make your soup overly soft or mushy.

You can easily adjust this ham and bean soup recipe to suit your taste and dietary preferences. Here are a few combinations we’ve tried over the years and loved.

Vegan Bean Soup

For a vegan version, swap the meat for mushrooms and add butternut squash and kale along with the potatoes or carrots. This keeps the soup hearty, flavorful, and satisfying without the meat.

Bean Soup with Meat

For a traditional ham and bean soup, smoked ham hock is classic. But we’ve also tried it with beef chunks or smoked pork chops, and it’s just as delicious. These variations give the soup a slightly different depth of flavor while keeping it rich and comforting.

Ham and Bean Soup Recipe Tips 

If you like your ham and bean soup extra thick, one easy trick is to mash some of the cooked northern beans with a fork or potato masher. This naturally thickens the broth without adding any cream or starch.

When reheating leftovers, if the soup has become too thick, gradually stir in a little beef broth or water until your soup reaches your desired consistency. 

For storing, let the soup cool completely before transferring it to airtight glass containers. It keeps well in the refrigerator for up to 4-5 days or can be frozen for up to 3 months, making this ham and bean soup recipe.

Serving Suggestions

You’ll love to eat this ham and bean soup with Spanish rice or a refreshing salad.

Looking for more soup recipes? Check out some delicious Mexican soups here.

Yield: 6-8

Author: Prancier

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Ham and Bean Soup

Hearty ham and bean soup made with northern beans, smoked ham hocks, vegetables, and simple seasonings. An old-fashioned family recipe perfect for cozy dinners.

Prep time: 15 MinCook time: 150 MinTotal time: 2 H & 45 M

Ingredients

• 1 pound Northern beans (soaked overnight, skip if using pressure cooker)
• 2 ham hock
• 1 yellow onion and 1 shallot, chopped
• 5 garlic cloves, minced
• 1 large carrot or 2 medium carrots, diced
• 1 large russet potato or 2 medium russet potatoes, diced
• 3-4 strips of bacon or 4 oz Spanish chorizo, diced
• 2-3 tbsp olive oil
• 2 bay leaves
• ¼ cup fresh parsley, chopped
• 1 tsp paprika
• Salt and black pepper, to taste
• 8 cups water or vegetable broth
• Fresh kale to garnish

Instructions

1. Place 2 cups of beans in a large bowl and cover with water. Let them soak overnight to soften the beans and reduce cooking time. Drain and rinse before cooking.
2. Place the soaked beans in a slow cooker along with smoked ham hocks, 1 chopped yellow onion, fresh parsley, and 2 bay leaves. Add 8 cups of water or enough liquid to cover the beans and meat. Bring to a boil on high heat, then reduce to low and simmer for 1½-2 hours, or until the beans are tender.
3. While the beans are cooking, heat 2-3 tablespoons of olive oil in a skillet. Add 1 finely chopped shallot and sauté for about 2 minutes, until fragrant. Add 5 minced garlic cloves and sauté for another minute.
4. Add diced bacon or Spanish chorizo to the skillet. Season with salt and paprika(1tsp) to taste. You can also add diced potatoes and carrots at this stage, allowing them to absorb the flavors.
5. Once the beans are tender, remove the cooked ham hock from the slow cooker and shred the meat. Add the shredded ham to the skillet with the aromatics, bacon or chorizo, and vegetables, mixing well.
6. Transfer everything from the skillet into the slow cooker with the beans. Bring to a gentle boil, then reduce the heat and simmer for an additional 20 minutes to allow all the flavors to meld together.
7. Garnish with fresh parsley or kale. Serve warm and enjoy a hearty.

Notes

• For a thicker soup, mash some beans with a fork before serving.
• If too thick when reheating, gradually add broth or water.
• Use dried beans for the best texture and flavor.
• Store cooled soup in airtight containers in the fridge for 4-5 days or freeze up to 3 months. 

Nutrition Facts

Calories

406

Fat

20 g

Sat. Fat

6 g

Carbs

34 g

Fiber

7 g

Net carbs

27 g

Sugar

4 g

Protein

24 g

Sodium

1443 mg

Cholesterol

62 mg

Nutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.

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