Soups & Stews
This 10 bean soup with ham recipe delivers hearty, smoky comfort in one satisfying bowl—perfect for chilly evenings or family gatherings. The secret lies in slow-simmered beans and tender ham that infuse the broth with rich, savory depth while maintaining that satisfying pantry crunch. I’ve perfected this version to balance traditional techniques with modern convenience, ensuring every spoonful is packed with flavor without requiring hours at the stove.
The beauty of this soup is its versatility—whether you’re using dried beans for maximum texture or canned beans for quick assembly, the result is the same: a thick, aromatic broth where each bean variety contributes its own personality. Smoked ham adds a touch of saltiness that cuts through the earthiness of the beans, while herbs and spices create layers of warmth. The key is letting everything simmer long enough to meld into harmony, transforming simple ingredients into something truly special.
What you’ll end up with is a steaming bowl of 10 bean soup with ham that’s hearty enough to stand alone or pair beautifully with crusty bread. The beans stay tender yet hold their shape, the ham dissolves into flavorful bits, and the broth is rich enough to coat every spoonful. This is the kind of soup that tastes even better the next day, making it ideal for meal prep or feeding a crowd.
For those short on time, I’ll share a pressure cooker adaptation that cuts prep to just 30 minutes without sacrificing depth of flavor. Whether you follow the classic method or take the shortcut, the result is the same: a bowl of soul-warming comfort that’s impossible to resist. Let’s get started!
Ingredients for 10 bean soup recipe with ham
Ten dried beans, smoky ham, and pantry staples—this soup is all about cozy, satisfying flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Ham 🥓 | 8 oz | Diced, bone-in preferred |
| Dried Navy Beans 🌾 | 1 cup | Picked over for stones |
| Dried Kidney Beans 🌾 | 1 cup | Picked over for stones |
| Dried Black Beans 🌾 | 1 cup | Picked over for stones |
| Dried Pinto Beans 🌾 | 1 cup | Picked over for stones |
| Dried Great Northern Beans 🌾 | 1 cup | Picked over for stones |
| Dried Cannellini Beans 🌾 | 1 cup | Picked over for stones |
| Dried Chickpeas 🌾 | ½ cup | Picked over for stones |
| Dried Lentils 🌾 | ½ cup | Green or brown preferred |
| Dried White Beans 🌾 | ½ cup | Picked over for stones |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrot 🥕 | 2 whole | Diced, medium size |
| Celery Stalks 🥬 | 3 whole | Diced, fresh preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Bay Leaf 🌿 | 2 whole | Fresh or dried |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
The beans are the heart of this soup, so don’t skimp on quality. Costco or bulk bins at Whole Foods usually have the best selection of dried beans—just make sure they’re labeled as non-GMO if that matters to you. I like to mix my own bean varieties (navy, kidney, black, pinto, etc.), but Trader Joe’s pre-mixed bean bags are a lifesaver when you’re short on time. The ham? Smoked, bone-in pieces add the most flavor—look for it in the deli section, not the pre-cooked ham section. Fresh herbs like thyme and oregano make a difference, but dried works in a pinch (just use half the amount).
No smoked ham? Regular ham with a pinch of smoked paprika works, or swap for smoked turkey if you’re avoiding pork. Short on dried beans? Canned beans (rinsed well) cut prep time in half, though they’ll need extra simmering to soften. The vinegar might seem odd, but it’s what gives the broth that bright, tangy edge—lemon juice works too. For the broth, low-sodium is key unless you’re adding extra salt later. If you’re using a pressure cooker, add an extra cup of broth to account for evaporation.
This soup tastes even better the next day, so make a double batch—freezes perfectly for up to 3 months. Store leftovers in airtight containers with a splash of broth to keep them moist. The beans will soften further overnight, so plan accordingly. For extra crunch, toast a handful of beans in a dry pan before adding them to the pot—worth the extra minute for that pantry crunch you crave. Serve with crusty bread or cornbread for maximum coziness.
Why You'll Love This Recipe
- I’ll be real: I used to dread the overnight soak for dried beans. Not here. Just toss those navy, kidney, black, and pinto beans into boiling water with a ham bone—no prep, no fuss. They soften while you chop an onion and stir in the ham’s smoky depth.
- No-Soaking Needed: I’ll be real: I used to dread the overnight soak for dried beans. Not here. Just toss those navy, kidney, black, and pinto beans into boiling water with a ham bone—no prep, no fuss. They soften while you chop an onion and stir in the ham’s smoky depth.
- Smoky-Sweet Magic: That first bite? The ham’s salted richness meets the earthy beans, then the slow simmer lets the flavors meld into something dangerously addictive. Honestly, the combination of smoky ham and the deep, varied textures of the beans is my go-to when I need something that feels like a hug in a bowl.
- Game for Any Day: I make this for lazy Sundays, potlucks where I can bring a big batch, or even as a freezer meal for those nights when I’m too tired to think. The beans hold up perfectly—reheat and serve, or turn it into a hearty sandwich filling. It’s the kind of dish that works just as well cold as hot.
Step-by-step instructions for 10 bean soup with ham
This hearty soup comes together with simple steps and big flavor—perfect for chilly days.
Soak the Dried Beans
Combine all the dried beans—1 cup each of navy, kidney, black, pinto, great northern, and cannellini beans, plus 0.5 cup each of chickpeas, lentils, and white beans—in a large bowl. Cover with plenty of cold water (about 8 cups) and let them soak for at least 8 hours or overnight. This ensures they soften evenly and reduces cooking time later.
I like to soak them in the fridge to prevent any off-flavors from developing. After soaking, drain the beans in a colander and rinse them well under cold water. This removes any excess starch that could make the soup gummy. The beans should be plump and ready for cooking—if they still feel hard, give them an extra 2-3 hours of soaking time.
Sauté the Vegetables and Ham
In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium heat. Add the diced 8 oz smoked ham and cook for 3-4 minutes, stirring occasionally, until the ham starts to brown and release its smoky flavor. Remove the ham with a slotted spoon and set it aside for now—we’ll add it back later.
In the same pot, add the diced 1 whole yellow onion, 2 whole carrots, and 3 whole celery stalks. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften slightly and the onion becomes translucent. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. This step builds the flavor base for the soup.
Simmer the Beans and Broth
Return the cooked ham to the pot and add the drained beans, 6 cups chicken broth, 2 whole bay leaves, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper. Stir everything together and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for 1 hour 15 minutes. This gives the beans plenty of time to soften completely.
After about 45 minutes, taste the soup and adjust the seasoning if needed. The beans should be tender but still hold their shape—if they’re breaking apart too much, they’ve been overcooked. If the soup seems too thick, add a little water to reach your desired consistency. The broth should be infused with the smoky ham and aromatic vegetables.
Finish with Vinegar and Rest
Once the beans are tender, stir in the 1 tbsp apple cider vinegar. This brightens the flavors and cuts through the richness of the ham and beans. Let the soup simmer for another 5 minutes to allow the vinegar to mingle with the other ingredients. Remove the bay leaves and discard them—they’ve done their job.
Taste the soup one final time and adjust the seasoning with more salt or pepper if necessary. Let it rest for 10 minutes before serving. This resting period allows the flavors to meld together and the soup to thicken slightly, making each spoonful even more satisfying. Serve it warm with crusty bread to soak up every last drop.
Pro Tips For Making 10 Bean Soup Recipe With Ham
- PARBOIL BEANS FIRST: Dried beans need a head start—soak them overnight, then give them a 10-minute boil before adding to the pot. This cuts cooking time by nearly half and keeps them from turning mushy later. (I used to skip this and ended up with a gluey mess.)
- CUT HAM IN THIN STRIPS: Slice the smoked ham into ¼-inch strips, not chunks—this lets the flavor infuse faster and makes every bite more tender. Thick pieces stay chewy, and you’ll end up with a pot full of ham and tough meat.
- DON’T CROWD THE POT: Start with a big enough pot and add beans in batches if needed—packing them in too tight traps steam and turns them to mush. A loose, bubbling simmer is your friend here. (Yes, even if it means an extra trip to the sink.)
- SAVOR THE BROTH: After the beans soften, skim off any foam and add a splash of vinegar or a bay leaf to brighten the broth. The ham’s smokiness needs a little acidity to pop, and this step makes all the difference. (I used to skip it—now I don’t.)
Flavor customization for this dish
Spice Level Boost
For a kick, add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Cholula) with the vinegar at the end. If you love heat, toast 1 tsp smoked paprika with the ham and veggies—it deepens the smoky flavor while adding subtle warmth. 🌶️
Sweet & Smoky Depth
Balance the savory ham with 1 tbsp brown sugar or 1 diced apple (peeled) added during the final 5 minutes of simmering. The caramelization enhances the ham’s smokiness while keeping the soup bright. A splash of apple cider (instead of vinegar) also works beautifully.
Herb Variations
Swap thyme and oregano for 1 tsp rosemary (finely chopped) and ½ tsp marjoram for a Mediterranean twist. For a Mexican-inspired version, add 1 chipotle pepper in adobo (minced) and ½ tsp cumin with the ham. Fresh cilantro at the end adds brightness.
Creamy Texture Upgrade
Stir in ½ cup coconut milk or ¼ cup Greek yogurt off-heat for richness without dairy. For a vegan option, blend ½ cup cooked white beans with ¼ cup broth and whisk into the soup. Both methods add body while keeping the dish hearty. 🥄
Umami Bombs
Boost depth with 1 tbsp soy sauce or 1 tsp fish sauce (for non-meat eaters) during the final 5 minutes. A ½ cup mushrooms (finely chopped) sautéed with the veggies adds earthy umami. For extra punch, add 1 tsp miso paste with the vinegar.
Crunchy Toppings
Toast 2 tbsp pepitas (pumpkin seeds) or chopped bacon bits in a dry pan until golden, then sprinkle on top. For freshness, add ¼ cup diced jalapeño or 2 tbsp chopped parsley. These toppings add texture and visual appeal to every bowl. 🌟
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this recipe?
Yes! Canned beans work perfectly and cut prep time dramatically. Use 2 (15 oz) cans of each bean type (or a mix) instead of dried, and add them during the final 30 minutes of simmering. Just rinse them well first to remove excess sodium. For best texture, stir in 1 tbsp vinegar to keep the beans from getting mushy.
How do I make this soup in a slow cooker?
Simply combine all ingredients (including soaked beans) in your slow cooker and cook on low for 8-10 hours or high for 5-6 hours. Add the vinegar during the last 30 minutes to prevent overcooking. The long cook time enhances the flavors beautifully, making it even more comforting than stovetop versions.
What if my soup turns out too thick or too thin?
For thicker soup, simmer uncovered for 10-15 extra minutes to reduce the liquid. If it's too thin, stir in 1-2 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 5 minutes. For gluten-free thickening, use arrowroot powder instead. Always taste as you go!
Can I make this soup vegetarian?
Swap the ham for 8 oz smoked tofu or vegetarian bacon bits, and use vegetable broth instead of chicken. Add 1 tsp smoked paprika to mimic the ham's flavor. For extra protein, stir in ½ cup cooked quinoa at the end. The beans will still provide plenty of heartiness.
Why do my beans look mushy after cooking?
Overcooking or insufficient soaking time are the most common causes. Always soak beans for at least 8 hours (or quick-soak with boiling water for 2 minutes then 1 hour off heat). Simmer gently—never boil vigorously—and remove any discolored beans before cooking. If using canned beans, add them later in the process.