Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Awesome recipe. Good alone, but easy to modify. I put a few packs of chicken bullion from the hispanic section of the store in mine.
This seriously is the best bean and ham soup ever. The Herbes de Provence take it to another level. The recipe is perfect. No need to substitute or change it.
Excellent! Thank you for sharing yet another great recipe. I made a slight change in that I used half chicken broth, half water.
I just thought that it was very bland and fatty. I used smoked ham hocks and there was a lot of fat at the top of the soup and most of the meat was fatty skin. The flavor was kind of bland and the tabasco added little flavor than vinegar.
Hi Alison, I recommend using ham shanks for the recipe because they are meatier. If you use hocks, you may want to add additional ham to the soup.
You need to cool your broth so you can skim the fat from the surface any time you cook with pork or your soup will get greasy. If you do that and use shanks it should come out better.
Made this early in Jan, did about 1.3x on the vegetables, and it was FANTASTIC. Loved it.Planning to make it again later this week. This time I just have leftover ham and not a hock so I’ll follow your recommendation to another person to use chicken stock. But I’m also wondering if I should add a little more flavor given the lack of a hock… so I’m considering adding about 1/2 of a chopped jalapeno to the onions. Thoughts?
Hi, Ron! The hock would add meatiness and body to the broth, so adding jalapeno won’t be quite the same. This said, I think some spicy jalapeno flavor would be a fun variation on the flavors in this recipe. If you try it, let us know how it turns out!
Ok, here’s how it turned out. Reminder, I only had about a pound of ham and no shank and I wanted to use a crockpot.
So following some threads below, I soaked beans for about 6 hours, and finished the whole thing in a crockpot on low in another 4-5 hours. Instead of Step 2, I substituted 32 oz of chicken stock. And I added 1/2 of a diced Jalapeno to the onion to open it up a little. The results were great. I’m not sure it’s quite as good as having a ham hock and making your own broth, but it was great and the small amount of Jalapeno just added another element to it.
I have a pot of this on the stove bubbling away today, just waiting for dinner to arrive. It smells delicious! I mashed part of the beans to give it a creamier texture. Thanks for sharing all your wonderful recipes — everything I’ve tried so far has been great.
Just made this in the slow cooker, on low 8 hours. I like it thicker and creamier so mixed 1/4 cup warmed milk with 2 tsp cornstarch, which I added at end. Mashed the soup a bit with potato masher to get consistency I like. Stirred and put on high for 15 minutes to thicken. Used leftover sausage instead of ham and 3 tins cannelloni beans rinsed. Would consider adding spinach, red pepper or small pasta next time and a little more hot spice.
Lol so essentially a completely different recipe. Sounds good though!
Can you make this in a slow cooker?
Hi, Nancy! Yes, I think this recipe would work quite well in the slow cooker. I’d just throw everything into the pot at once and cook for 6 to 8 hours on low, or until the meat and the beans are both tender. Let us know how it turns out!
Much tastier than my old family recipe. The Italian seasoning did it! As a time saver I actually used drained canned white beans but didn’t add them until the last 30 min so they didn’t get mushy. Still very good ! My kitchen smells amazing. Warming up some hearty crusty artisan bread to go with it. Time for dinner
The broth makes this soup, but you MUST soak your beans overnight first!
I got a boneless ham this year. Can I just put chopped ham in?
Hi Debbie, in this recipe we are making ham stock from the ham hocks or ham shanks. So you do need either hocks or shanks for this recipe. Otherwise, you could just use 32 ounces of chicken stock and add a bunch of chopped ham in. Won’t be the same, but it will still be a good soup.
I have a large ham shank on a bone that I will be cooking for Christmas Eve dinner. Will I be able to use it for this soup the next day?
Hi, Heather! Sure, you can do that! Since your ham bone might not have much meat on it, you might want to throw in some leftover ham toward the end of cooking for some extra meatiness in your soup. Enjoy!
This is the best bean soup I’ve ever had. I cheated in that I just threw everything into the insta- pot. I used Italian seasoning. All I can say is Wow! Splendid. So easy and so good!This is the third time I’ve made it, outstanding every time!
Can you use canned white beans?
Hi, Kathy! Yes, but wait to add them to the soup until the very end. Add them along with the ham you pull off the bones and simmer just long enough for the beans to warm through. Enjoy!
Thank you!! Can’t wait to try this!
Hi Kathy, this recipe is set up for making the soup using dry beans. If you want to use canned beans, I would add them in step 4, after the vegetables have been cooking for about 30 minutes. You would want to use 3 to 4 cans (15-ounce each) of beans.
Great !!! Then I found your bean soup with greens…so I added greens and squash to the leftovers and had another great meal….
How would you recommend converting this into an Instant Pot recipe? Would love to use my leftover Thanksgiving ham bone and ham chunks!
Hi, Elaine! Converting this to an instant pot is a great idea! I think I’d start by cooking the beans until they’re fully cooked — 25 to 30 minutes (this method). Then I’d drain them into a strainer and saute the veggies in the pot. Add the ham hocks and cover with 2 quarts of water water. Pressure cook on high for 30 minutes or so. Pick all the meat off the ham hocks and return it to the pot along with the cooked beans. Warm everything on “simmer” until the soup is steaming. Taste, add salt or pepper if needed, and enjoy. Let us know how that works out!
When I was a kid I had the most incredible white bean soup and have been chasing the high ever since- I can now die satisfied. I used half of the ham broth to cook my Rancho Gordo cassoulet and finished cooking ham hock in the pot. Using good quality dried beans took it over the top! Took longer than anticipated, but the aroma made it worth it. Thanks so much for this recipe!
Hi Nicole, I love Rancho Gordo beans, they’re the best, aren’t they? So glad you made and liked the soup.
How did you get your beans soft with a 2 hour soak and 40 minutes of cooking? It took 3 hours of cooking (lid on) to get them soft…
Hi Marra, could be I had fresher beans. The older the dry beans, the longer they take to cook. The mineral makeup of the water you are using can also have an effect.
Did you add salt to the water? That’ll do it! That, and old beans; you’ve got the perfect storm!
so amazing- one of our fall/winter staples! I usually just buy a boneless ham and cube it and use chicken broth for extra flavor. And throw in some cabbage at the end- LOVE this recipe
My fiance bought a ham without the bone, would this recipe still work even if it’s a full boneless ham?
Hi, Ashley! Regular ham is a little different than the ham hocks or shank called for in this recipe, but I think it will still make a delicious soup! The flavor will be less smokey and more…just like plain ham! I’d recommend skipping step two, and instead chopping the ham into cubes and adding them to the pot after you’ve finished cooking the onions. Then continue on with the recipe. Enjoy!