This simple Ham and Bean Soup recipe from The Pioneer Woman makes for a meal that is wholesome, filling, and bursting with flavor. The homemade soup is smoky and indulgent, and it can be put together in a flash on the stovetop (no soaking of the beans required!). Alternatively, it can be cooked in a slow cooker. It goes wonderfully with a loaf of crusty bread or a whole pan of cornbread for dipping. To complete your task, you need to bring the pot to a simmer.

Why You’ll Love This Ham And Bean Soup Recipe:

• This is a terrific method to feed a crowd, and it’s not complicated or expensive at all. This straightforward soup calls for only a few ingredients, including butter, carrots, celery, onion, and garlic, among other things.
• The preparation time will just take a few minutes, and the greatest part is that the beans do not need to be soaked first.
• You may make use of any leftover ham, a ham bone, smoked turkey, or a ham hock that you have lying around.
• Because it is both nutritious and tasty, almost everyone enjoys eating it. This comforting stew is like getting a giant bear hug in a bowl!
• This soup holds up nicely both when frozen and when reheated.

Who Invented Ham And Bean Soup?

Around the turn of the 20th century, the tradition of serving ham and bean soup is said to have been initiated by Senator Fred Dubois of Idaho. According to some reports, he was responsible for introducing the practice.

What Ham To Use For Pioneer Woman Ham And Bean Soup?

For this dish, you need to be sure to use a smoked ham hock and not a fresh ham hock since the smoked meat is what gives the soup all of its flavors! In my grocery shop, the smoked ham hocks are located close to the sausage and bacon, but you may also find them with the other pig items if you look. They may be found in virtually any retail establishment.

What Kind Of Beans In Pioneer Woman Ham And Bean Soup?

You may use any variety of canned white beans, such as Great Northern beans, navy beans (also known as Yankee beans), or cannellini beans, with success in this recipe (white kidney beans). Because the beans in the can do not require any prior soaking in water, this simplified version of the traditional soup can be prepared in a short amount of time. If you would rather begin with dry beans.

What Ingredients To Make Pioneer Woman Ham And Bean Soup?

This is only a brief rundown of the materials that you’ll need to make a pot of ham and bean soup, but it should get you started. As is customary, the printed recipe box located at the bottom of the post provides comprehensive directions for preparation as well as precise measurements to use.

• Butter: to sauté the veggies. If you prefer olive oil as an alternative, you may use that instead.
• Vegies: Aromatics such as carrots, celery, onion, and garlic all contribute a great deal of flavor to the soup.
• Chicken broth: Because the ham hock already contributes a significant amount of salt to the soup on its own, I like to use chicken broth with a lower sodium content; however, you may also use standard chicken broth or veggie broth as an alternative. Utilize your homemade chicken broth or chicken stock for an extra special treat!
• White beans in a can: you may substitute navy beans, cannellini beans, Great Northern beans, or pretty much any other kind that you choose instead of the white beans in the can.
• Fresh thyme: For a more savory taste, use fresh thyme. If you don’t have any fresh thyme, you may use a lesser amount of dried thyme (approximately half a teaspoon), but it won’t have the same flavor.
• Smoked ham hock: for deep, smokey taste. Ham shanks have also been effectively employed by other readers.
• Bay leaf: imparts a flavor to the soup that makes it seem as though it has been cooking on the burner for hours.

How To Make Pioneer Woman Ham And Bean Soup?

1. In either a large soup pot or a Dutch oven, butter should be melted at heat levels between medium and high.
2. In addition, garlic, carrots, and onions should be added to the mixture. 
3. Stir until vegetables are crisp-tender (about 5 minutes).
4. The chicken broth, beans, thyme leaves, and ham hock should all be added to the pot, and the mixture should be stirred until everything is uniformly distributed. 
5. The liquid should be brought to a boil. Cover the saucepan, reduce the heat to low, and keep it on the stovetop at a simmer for about an hour.
6. Toss the bay leaf out the window.
7. Take out the ham hock, cut the meat away from the bone, and dispose of the fat. 
8. Before adding it to the stew, the ham should be broken up into easily chewable pieces.
9.  To finish off the meal, sprinkle some chopped parsley or thyme over the top just before serving.

Recipe Tips 

• Because ham hocks tend to have a high level of sodium, I recommend using chicken broth with a lower sodium content and flavoring the dish with herbs. You may always add salt and pepper to taste at the very end of the cooking process.
• To make the soup thicker, puree or mash part of the beans (and vegetables, as well). Either a potato masher or an immersion blender can be used to accomplish this task.
• The flavor of the soup improves with time in the refrigerator, so feel free to prepare a large batch of ham and bean soup the night before and reheat it the following day. It will have a delicious taste and a satisfying mouthfeel!

Recipe Variations:

• If you like a soup made from dry beans, one that begins with soaking the beans, this is the recipe for you.
• Use a ham bone that you have left over from a ham you had for Christmas or Easter, or use a ham shank, in place of a smoked ham hock. If you want to use a bone from a previous meal, you should ensure that you have some ham that may be added to the soup.
• Include one can of tomatoes cut into small pieces.
• If you want to add more vegetables to the soup, wait until the very end to add fresh spinach or kale and add it when approximately 10 minutes are remaining so that the greens have time to wilt in the hot soup.
• Increase the number of fresh herbs you use. Try other herbs like parsley, rosemary, chives, basil, oregano, or thyme in addition to the thyme.
• I used chicken broth, but you could certainly use veggie broth successfully in its place.
• This soup would also be delicious with any leftover roasted chicken you may have. In the same manner that you did with the ham, stir it into the soup.
• Spicy: sprinkle some crushed red pepper flakes or a pinch of cayenne pepper on top before serving.

How To Thicken Pioneer Woman Ham And Bean Soup?

At the very end of the cooking process, you can mash or puree part of the beans to make the soup thicker. You have the option of using a potato masher or an immersion blender to do this task. The texture of the meal will be enhanced thanks to the pureed beans, and the soup will become more substantial. Just be sure that you don’t purée the entire pot of soup!

The broth can be reduced more by continuing to cook the pot without the cover to achieve a thicker consistency in the soup.

What To Serve With Pioneer Woman Ham And Bean Soup?

The Pioneer Woman Ham and Bean Soup can be served by topping each bowl with an item of your choosing, alternatively, you can select an item from the following list:

• Collard Greens. 
• Roasted Vegetables.
• Red Potato Salad
• Pull-Apart Garlic Bread.
• Cauliflower Fried Rice
• Broccoli Salad.
• Ciabatta Bread
• Sweet Potato Fries.
• Cheesy Bread
• Coconut Rice.
• Garlic Spaghetti. 

Why Does My Pioneer Woman Ham And Bean Soup Taste Bland?

Consider adding some acid to a soup rather than salt if you find that the flavor in the bowl is lacking. Brighten up the dish with a splash of yogurt or sour cream, a squeeze of lemon or lime, or even just a dash of either.

Do You Wash Beans Before Cooking?

Always give beans a quick washing before cooking, and be sure to inspect them for any stray pebbles, twigs, or leaves. Be sure to set aside a good amount of time for both soaking the beans (either for the full night or using our expedited approach) and boiling them. Choose lentils or adzuki beans if you are pressed for time since they cook rapidly and do not require soaking before cooking.

What To Do With Leftover Pioneer Woman Ham And Bean Soup?

• Use it as a cooking liquid for rice or quinoa.
• Use it to make pasta sauce. 
• Use it to make one-pot pasta.
• Add it to make a casserole creamier or thicker.
• Turn creamy soup leftovers into a dipping sauce.

How Do You Store Leftover Pioneer Woman Ham And Bean Soup In The Fridge?

During the time that you have to wait for the Pioneer Woman’s Ham and Bean Soup to finish cooking, you have the opportunity to do a broad variety of jobs. Ham and bean soup may be maintained at room temperature for up to three or four days if it is stored in an airtight container and then refrigerated after each day.

How To Freeze Leftover Pioneer Woman Ham And Bean Soup?

If it is properly preserved, Pioneer Woman Ham and Bean Soup will continue to taste as good as the day it was made even after it has been stored in a freezer at a temperature of 0 degrees Fahrenheit for an indefinite amount of time. This is because the temperature at which the soup was stored is lower than the temperature at which it was made. A combination that has been effectively preserved by refrigeration will continue to remain in the best possible condition for 4 months.

How To Reheat Leftover Pioneer Woman Ham And Bean Soup?

In The Oven:

1. You may reheat any leftover Pioneer Woman ham and bean soup in the oven at 350 degrees Fahrenheit for approximately 20 to 25 minutes. 
2. The general rule of thumb is to cook the soup until it reaches an internal temperature of 165 degrees Fahrenheit. 
3. Reheating the Pioneer Woman’s ham and bean soup may also be done in the microwave, as well as in a Dutch oven or a pan on top of the stove.

In The Microwave:

1. Place the remaining Pioneer Woman ham and bean soup in a dish that can be heated in the microwave.
2. Aluminum foil should be used to cover the boiling water.
3. The ham and bean soup from The Pioneer Woman should be heated for three minutes at medium power.
4. Every thirty seconds, stir it to ensure equal heating.

FAQ Section

Ham And Bean Soup Nutrition Facts

Amount Per Serving

• Calories 495
• Total Fat 7.7g
• Saturated Fat 2.5g
• Cholesterol 43mg
• Sodium 43mg
• Potassium 1739mg
• Total Carbohydrate 71g
• Dietary Fiber 18g
• Sugars 4.1g
• Protein 37g
• Vitamin A 96%
• Vitamin C 11%
• Calcium20%
• Iron 56%

Nutrition Facts Source: Source