Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield
8 servings (serving size: about 1 1/3 cups)

This ham and bean soup recipe gets great flavor from a smoked ham hock, fresh vegetables, and fresh herbs.  Starting with a package of dried bean soup mix instead of using canned beans helps keep the sodium in check.  

How to Make It

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Step 2

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.

Chef's Notes

Soak the beans and chop the vegetables the night before to shave prep time. Measure one-quarter cupfuls of seven varieties of dried beans to use in place of the 12-ounce variety mix. A serving contributes more than one-third of your daily fiber needs.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

ccurl2's Review

chefbille
December 28, 2009
This soup was fantastic! The prep took longer than I thought, but definitely worth it. I used a 16 bean mix and used a leftover ham bone with meat on it. I also added some sage. Cooked the soup for about an hour longer. I don't know about 8 servings, 4 of us almost finished it off. I got compliments from everyone on this soup!

SarahAnnB's Review

ccurl2
January 20, 2009
This actually turned out really good! I used a 16oz bag of mixed beans because that's all I could find at the grocery store. I also cooked it in my slow cooker. I cooked the onion and garlic together and then dumped it in my slow cooker along with the rest of the ingredients (I used dried oregano and thyme since that's what I had on hand) and put the extra ham and bone from a honey baked ham in there with it all. I used about 6 cups of broth instead of the 4 it called for. I cooked on Low for 7 hrs. Turned out awesome! My husband loved it!

EllenDeller's Review

abcdef1
November 02, 2014
Good homey meal with cornbread. I especially appreciate all the vegetables in this soup. I used Bob's Red Mill 15 bean mix and since we don't eat pork, a smoked turkey leg. And I used tomato sauce rather than crushed tomatoes. Made on the weekend and it gives us two dinners and some leftover to take to work. Threw in a cup of chopped fresh turnip greens a few minutes before serving and a little extra fresh basil.

Rmdollish's Review

Rmdollish
January 05, 2014
I used a left over ham bone and 1 lb of Great northern beans instead of the ham hock and 7 bean mix. I followed the recipe for everything else. Great soup!

stellacorona's Review

bellymama
September 14, 2013
great bean soup.!! LOVE bean soups! used a 15 bean mix. put a bit more veggies in. used 3/4# primo taglio 'ham off the bone' diced. used cilantro instead of parsley. added more spices and herbs.

Necampdj's Review

carolfitz
March 19, 2013
Used a 16 bean soup pack and added the ham flavor seasoning included during the last 15 minutes of cooking time! Absolutely delicious! Love all the veggies with the beans. Also works well with a smoked ham bone/meat.

bellymama's Review

stellacorona
November 24, 2012
Hearty and yummy! I made several minor modifications: leftover diced ham instead of hock, 13 bean blend instead of 7, tomato sauce instead of crushed, italian dried herb blend and fresh parsley, omitted bell peppers. It sounds like a lot of changes, but I don't think they really changed the overall flavor of the soup. I sauteed the onions, garlic and celery together and then dumped everthing in the slow cooker for 6 hrs. It was perfect with some fresh baked bread and an IPA.

abcdef1's Review

Necampdj
October 31, 2011
Excellent! I made this with a 13bean soup blend that contained lentils. I followed another raters advice and added extra cubed ham, I also used a leftover bone from a ham instead of a hock. Everyone loved the soup and it made wonderful leftovers for lunch.

chefbille's Review

TomandPaula
March 24, 2011
This was excellent! I used two ham hocks as another reviewer suggested, and the flavor was perfect. I discarded them after the cooking time was finished (mostly bone and skin/fat), and replaced it with diced ham from a ham steak I had on hand. I did not have bell peppers, but tossed in two large handfuls of fresh spinach at the end. It made about 6 servings, I'd say. I was so amazed at how robust the flavor was. We will definitely make this again.

carolfitz's Review

babshouston
January 17, 2010
Picked this recipe to use a bag of Italian mixed beans -- made a satisfying soup. Used the smoked hock for flavor but added diced ham for eating.