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Home Recipe Index Freezer Meals Freezer Pork

Leftover Ham and Nine Bean Soup

★★★★★ 5 /5
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Rachel Tiemeyer
By: Rachel TiemeyerPosted: 2/12/16Updated: 4/20/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Cheap, rich and savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food. #freezermeal #realfood

Cooking within a tight grocery budget? Let me tell ya, this soup is the bomb. It’s not only cheap thanks to the beans, but it’s also very filling and boasts a rich savory flavor thanks to the ham. (Want to save even more? Try my equally delicious Ham and Bean Soup that’s even more budget-friendly due to only using a ham bone to flavor it.)

I created this new Ham and Bean Soup recipe after Thanksgiving as a way to use up the leftover ham for my Uncle Rich, who won’t touch turkey with a 10 foot pole. What makes this soup so simple is the use of a nine bean soup mix that you’ll find in the bean aisle of most grocery stores. Just be sure to follow the package directions, because YOU WILL NEED TO SOAK THE BEANS a few hours or even a day beforehand. That’s about the most complicated part of all this, which isn’t complicated at all. Soaking the beans just requires a wee bit of planning.

Cheap, rich and savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food. #freezermeal #realfood

Make this recipe before winter passes, because it’s one of those soups you need to sip on while watching the snow flakes fall outside your window. Add a hunk of crusty bread alongside it, and you’ll feel that all is right in the world for those 10 minutes. It’s true.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 1 reviews

Leftover Ham and Nine Bean Soup

Cheap, rich in taste, savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food.

Yield: 8–10 1x
Prep: 10 minutesCook: 1 hour 30 minutesTotal: 1 hour 40 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • a pinch of red pepper flakes
  • salt and pepper, to taste
  • 64 oz (2 cartons) chicken broth
  • 4 cups water
  • 1–2 cups ham steaks, cubed
  • 1 lb soup bean mix (Soak first according to package directions.)
  • 2 bay leaves
  • 1 lb bag of carrots, peeled and sliced

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. In a large stock pot, saute onions in olive oil. Add garlic, red pepper, and season lightly with salt and pepper.
  2. Add chicken stock, water, ham, beans, and bay leaves and bring to a boil. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally. Add more stock or water, if it reduces too much.
  3. Taste broth and season with salt and pepper, to taste. Add carrots. Simmer another 30 minutes, stirring occasionally.
  4. Remove the bay leaves.
  5. Garnish a bowl of soup with some fresh chopped parsley. Serve with crusty bread.

Notes/Tips

Freezer Instructions:

To freeze:
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 prepare:
Either thaw in the fridge overnight and warm up over low heat on the stovetop or in a crockpot.

© Author: Thriving Home
Cuisine: American Method: Stove Top

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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  1. DawnDawn says

    Posted on 2/14/23 at 3:39 pm

    Great!

    ★★★★★

    Reply
  2. AvatarErin Calcara says

    Posted on 1/19/22 at 8:19 am

    We never soak beans anymore! It’s wonderful! We cook this in the crockpot for 8-9 hours on high. I’ve also done it in my IP for 70 minutes (two lbs beans). We also add 1 can diced tomatoes at the end with juice from one lemon. Delicious!

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 1/19/22 at 10:06 am

      Awesome! Thanks for the tips. Love the idea of the squeeze of lemon for some acid to brighten up the soup at the end, too.

      Reply
  3. AvatarJared says

    Posted on 10/31/21 at 6:57 pm

    Can you sub ham stock for the chicken stock?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 11/1/21 at 10:52 am

      I don’t see why not. Go for it!

      Reply
  4. AvatarB says

    Posted on 1/28/17 at 11:31 am

    Hi, I was thinking of adding potatoes to this. Would the potatoes freeze ok?

    Reply
    • RachelRachel says

      Posted on 1/28/17 at 3:29 pm

      Yes, if the potatoes are cooking in the soup, they will be fine.

      Reply

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