Ham and Bean Soup Recipe

Ham and Bean Soup–Cheap, Hearty and Healthy!

By Rachel Tiemeyer
August 25, 2011

Did you know beans are considered a "superfood"? This Ham and Bean Soup is hardy, delicious and perfect for a cold winter day. Plus, it's unbelievably cheap! #realfood #freezermeal #superhealthy

Although it’s hot and humid in these parts, I decided to make ham and bean soup tonight.  How could I refuse my 4-year-old who requested beans for dinner? Plus, did you know beans are considered a “superfood” now because of all their health benefits?

This Ham and Bean Soup turned out quite hardy and delicious and would be perfect for a cold winter day. (Update: My parents tested this for me on 8/3/14 and confirmed that it’s absolutely delicious!) In addition to the nutritional benefits of a soup like this, it’s unbelievably cheap!  This is my estimated cost.

Bag of soup beans: $1.25
Bacon pieces: $.75
Organic vegetable stock: $2.50
3 large organic carrots: $.75
1/2 onion: $.50
Ham bones: free (from freezer; leftover from Christmas ham!)
Parsley: free from garden

Total = $5.75 ($1.44 per serving)

I added a loaf of organic bread and watermelon from the farmer’s market to our dinner tonight.  The entire meal cost about $10 to feed four people.  So, you can see why I don’t mind serving bean soup in the summer.

Lastly, don’t forget you can freeze this soup for later. Looking for more freezer meals? Here are 60+ Healthy Freezer Meal Recipes that you’ll love!

Ham and Bean Soup Recipe: Did you know beans are considered a "superfood"? This Ham and Bean Soup is hardy, delicious and perfect for a cold winter day. Plus, it's unbelievably cheap! #realfood #freezermeal #superhealthy


Ham and Bean Soup

  • Prep Time: 2 hours 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Ham and Bean Soup holds a special place in our hearts – and at our table. This soup is worth the wait. YUM!


  • 1 lb bag of soup beans (a mix of different kinds of beans)
  • 32 oz carton of vegetable stock
  • 2 cups water (I used filtered)
  • 2 bay leaves
  • 2 garlic cloves, smashed
  • 1 ham bone or a ham steak containing bone
  • 1/2 cup onion, chopped
  • salt and pepper, to taste
  • 3 large organic carrots, chopped
  • 1/4 cup fresh parsley, chopped for garnish
  • 46 pieces of bacon, cooked, torn into pieces for garnish


  1. ) Follow directions on bean package for rinsing and soaking. (Note: It’s easiest to soak them overnight, but there is a 2 hour quick method if you need it.)
  2. ) Combine first seven ingredients (through ham bone) in a large pot and bring to a simmer. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally.
  3. ) Taste broth and season with salt and pepper, to taste. Add carrots. Simmer another 30 minutes, stirring occasionally.
  4. ) Remove the bay leaves, ham bone and the garlic (if you can find it; I think mine just melted into the soup). (Note: if you subbed a ham steak, remove the bone, shred and leave in the ham pieces)
  5. ) Garnish a bowl of soup with one piece of bacon and some fresh parsley. Serve with crusty bread.


!Freezer Instructions:
To freeze and prepare later, simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months. To thaw, either thaw in the fridge overnight and warm up. Or warm on the stove over low heat or in the crock pot from frozen, stirring periodically.

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1 reply
  1. DWL says:

    I am really excited to do this one…I just can't bear the thought of soup when the Head Index is 115. Maybe next month :)! I've even got the ham bone in the freezer!