Pioneer Woman's Ham and Bean Soup

Pioneer Woman's ham and bean soup is hearty and flavorful with plenty of vegetables, navy beans, and ham. It is perfect to have on cooler days or if you have ham leftovers. Here is how to make Pioneer Woman's ham and bean soup, as well as how to store it and reheat it.

Is Homemade Ham and Bean Soup Good For You?

Homemade soups like ham and beans can be nutritious and healthy. According to the USDA, 1 cup of ham and bean soup contains 231 calories. These calories come from 76 grams of fat, 108 grams of carbohydrates, and 45 grams of protein. As a result, it has a good mixture of nutrition that is essential to everyone's diet.

Pioneer Woman's Ham and Bean Soup Ingredients

• 1 pound great northern white beans
• 4 cups water
• 4 cups low sodium chicken stock
• 1 pound thick-cut ham, cut into 1 inch pieces
• 1 onion, diced
• 2 large carrots, peeled and diced
• 2 stalks of celery, diced
• Salt and pepper, to taste
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 whole Roma tomatoes, chopped, optional
• Minced parsley, to taste

How to Make Pioneer Woman's Ham and Bean Soup

1. Rinse the beans after sorting through them.

2. Place the beans in a large bowl and cover them with water by two inches.

3. Allow them to soak overnight.

4. After draining the beans, place them in a pot with the water and chicken stock. 

5. Heat on the stove until they are boiling and then reduce the heat to a simmer. 

6. Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.

7. Transfer to a plate lined with paper towels.

8. Add half to two-thirds of the ham to the beans and reserve the rest for garnish.

9. Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.

10. Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.

11. Stir in garlic and tomato paste, and cook for a few more minutes. 

12. Next, add the vegetables to the beans.

13. Give it a stir and add the bay leaf.

14. Let the beans simmer on low (to medium-low) for about 1 ½ hours until tender.

15. If the liquid level drops too low, add a cup of broth. 

16. As soon as it's ready to serve, taste the soup and add more salt and pepper if needed. 

17. Add the tomatoes if using.

18. Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley. 

How Do You Thicken Ham and Bean Soup?

Adding cornstarch or flour to the ham and beans soup is a good way to thicken it. To do this, stir 3 tablespoon of all-purpose flour or cornstarch into 1 cup of liquid (broth or water) until smooth. Then, add it to the soup and keep cooking the soup until it thickens.

In addition to thickening ham and bean soup, you can also cook it uncovered so that the liquid evaporates, making it thicker. Although this method can be good, you may risk overcooking the beans.

Ham and Bean Soup With Canned Beans

Using canned beans in ham and beans soup is a good idea, but make sure the beans are of good quality. Traditionally, bean soup is made by soaking dried beans in water overnight and then cooking them the next day. However, since some people don't have a lot of time to cook, canned beans are a good alternative.

How to Store Pioneer Woman's Ham and Bean Soup 

For storing in the fridge, when the ham and bean soup cools to room temperature, you can divide it between clean, airtight glass containers and put it in the fridge. After 2 or 3 hours of chilling, open the soup containers and pour olive oil on top to create a thin layer of oil (cold olive oil recommended), and then close the containers before putting them in the fridge again. The olive oil may help the ham and bean soup stay fresh for an entire week.

How Long is Cooked Ham and Beans Good For in the Fridge and Freezer?

If you store ham and bean soup in the fridge, it will last about 4 to 5 days. Meanwhile, it will last for 3 to 4 months in the freezer if you store it correctly.

How Long Can You Freeze Ham and Bean Soup?

It is possible to freeze ham and bean soup for up to 3 months. To do this, divide the soup into portions in freezer bags leaving ½ inch of space to accommodate for expansion. It is a good idea to label the freezer bags with the storage date so that you know when to use them by.

How to Thaw Ham and Bean Soup?

To thaw frozen ham and bean soup, place it in the refrigerator for 24 hours to 36 hours. It may seem like a long time, but this method is the most recommended because it allows soup to defrost gradually. It's okay if you don't have the time to do this, though, as you can still thaw the soup in warm water. Using this method, the soup will take 2 to 3 hours to fully thaw. Do not defrost frozen soup in the oven or microwave.

How to Reheat Pioneer Woman's Ham and Bean Soup 

Leftover ham and bean soup can be heated in the oven for about 20 to 25 minutes at 350 F. The rule of thumb is that the soup should be heated until it reaches 165 F. It is also possible to reheat ham and bean soup in a microwave or in a Dutch oven or skillet on the stove. There is no standard duration for reheating; it always depends on the temperature and the method you use. Here are the most effective ways to heat up ham and bean soup.

How to Reheat Ham and Bean Soup in the Oven

1. Preheat the oven to 350 F.
2. Place the leftover ham and bean soup in oven-safe bowl.
3. Cover the boil with aluminum foil to prevent the broth from evaporating.
4. Reheat for 20 to 25 minutes, or until the soup reaches 165 F.
5. You may want to stir the soup once or twice to ensure it warms evenly.
6. Serve and enjoy.

How to Reheat Ham and Bean Soup in the Microwave

1. Pour the leftover ham and bean soup in a microwave-safe bowl.
2. Cover the boil with aluminum foil.
3. Heat the soup for 3 minutes on medium power.
4. Stir every 30 seconds to warm evenly.
5. Heating may take more than 3 minutes, so check the temperature, and continue heating if needed.

How to Reheat Ham and Bean Soup on the Stove

1. In a large skillet or Dutch oven, heat about ⅓ cup broth.
2. Once the liquid is heated, add the leftover ham and bean soup.
3. Keep heating over medium heat until the soup reaches the thickness you want.
4. You can add more broth if you want it soupier or keep cooking it to make it thicker.
5. Serve and enjoy.

What to Serve With Pioneer Woman's Ham and Bean Soup 

Ham and bean soup pairs well with slices of bread such as French toast, baguette, and biscuits. Ham and bean soup is also great with tomato and cucumber salad, fries, or mashed sweet potatoes with breadcrumbs on top.

Here is a list of the best side dishes to serve with ham and bean soup:

• Pioneer Woman's Tri-Tip Roast Recipe
• Pioneer Woman's Beef Stew Recipe
• Pioneer Woman's Beef Barley Soup Recipe
• Sweet Potato Casserole
• Barefoot Contessa's Chicken Divan
• Pioneer Woman's Sausage Balls
• Ina Garten's Pork Chops

Continue to Content

Pioneer Woman’s Ham and Bean Soup

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 1 hour 50 minutes

Pioneer Woman’s ham and bean soup is hearty and flavorful with plenty of vegetables, navy beans, and ham. It is perfect to have on cooler days or if you have ham leftovers. Here is how to make Pioneer Woman’s ham and bean soup, as well as how to store it and reheat it.

Print

Ingredients

• 1 pound great northern white beans
• 4 cups water
• 4 cups low sodium chicken stock
• 1 pound thick-cut ham, cut into 1 inch pieces
• 1 onion, diced
• 2 large carrots, peeled and diced
• 2 stalks of celery, diced
• Salt and pepper, to taste
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 whole Roma tomatoes, chopped, optional
• Minced parsley, to taste

Instructions

1. Rinse the beans after sorting through them.
2. Place the beans in a large bowl and cover them with water by two inches.
3. Allow them to soak overnight.
4. After draining the beans, place them in a pot with the water and chicken stock. 
5. Heat on the stove until they are boiling and then reduce the heat to a simmer. 
6. Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.
7. Transfer to a plate lined with paper towels.
8. Add half to two-thirds of the ham to the beans and reserve the rest for garnish.
9. Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.
10. Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.
11. Stir in garlic and tomato paste, and cook for a few more minutes. 
12. Next, add the vegetables to the beans.
13. Give it a stir and add the bay leaf.
14. Let the beans simmer on low (to medium-low) for about 1 ½ hours until tender.
15. If the liquid level drops too low, add a cup of broth. 
16. As soon as it’s ready to serve, taste the soup and add more salt and pepper if needed. 
17. Add the tomatoes if using.
18. Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley. 

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 187Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 895mgCarbohydrates: 20gFiber: 5gSugar: 3gProtein: 21g