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This recipe for ham and bean soup is easy, delicious and satisfying. Make a large batch on Sunday night and enjoy all week long for a quick and nutritious lunch!
For another hearty soup, try my amazing and easy Lasagna Soup!
When I was growing up there was always a batch of soup in the fridge that lasted us from Monday to Friday. It was a quick after school lunch for us kids. Something simple yet wholesome. A meal that we could warm up on our own!
I didn’t love all soups that my mum made but this ham and pea soup was my favourite. The recipe I am sharing today is a variation of my mother’s. The great thing about this recipe is how easily you can customise it to suit your family’s taste!
My secret weapon behind this ham and bean soup recipe is a simple soup mix you can buy in your local supermarket. You can, of course, make your own. But isn’t this so much easier!
What is a soup mix?
Soup mix is quite simply a mix of most common soup ingredients namely beans, lentils, green and yellow split peas and barley. Some soup mixes also have dehydrated vegetables added for extra flavour.
Most soup mixes require an overnight soaking before they could be used. However, I find that 1 hour of slow simmering does the same in terms of softening them up as pre-soaking if all the soup mix ingredients are roughly the same size.
If your soup mix contains large dried beans, an overnight soaking is highly recommended.
If you don’t think your supermarket carries soup mixes, I suggest looking more closely next time in your grain or legume aisle. That’s usually where they are hiding!
What I love about using a soup mix rather than just one ingredient like split peas or lentils, the mix gives soups far superior texture and nutritional value. Different soup mixes can bring variety to your soup recipe!
Although I’ve called this recipe ham and bean soup, it could just as easily be called ham and pea soup. It all comes down to the mix you choose!
It also makes soups very hearty and satisfying. You can definitely serve them for dinner with some bread and butter. No one will be left hungry!
How to make it
If I make a quick soup with prepared stock, I always use the same simple formula.
- Saute onion, celery and carrots with 1 tbsp of olive oil in a large soup pot.
- Add the uncooked ham aka gammon and quickly cook it.
- Pour in the stock and the soup mix of your choice (split peas, lentils, beans barley, etc.)
- Stir in extra flavouring such as a bay leaf.
- Simmer until done.
It’s a simple process, which is one of the reasons why soups have been so popular for so long. The amount of hands on time is limited, but the end result is a cheap, filling meal packed with ingredients that are good for you.
It’s worthwhile getting comfortable making soups. Once you master the formula, you’ll be able to make all sorts of variations to make delicious soups using whatever ingredients you have on hand.
Why make this soup
Apart from being dense in nutrients coming from all the legumes and ham, this ham and bean soup is also relatively low in calories and very, very economical.
Every time I make a batch of soup I am amazed at how just a little meat can go such a long way to feed many people for several days. Our parents and grandparents certainly knew a thing or two about how to live frugally while providing healthy meals for their families.
Recipe Tips and Notes
- The broth makes up a lot of any soup, which means it should be as good as possible. That is why I recommend making a homemade stock whenever you can. It’s not as hard as it sounds, and won’t take you hours to get right. Mine took just 30 minutes.
- Gammon steaks are available where I live, but if that isn’t your experience then substitute with cooked ham. In that case, add the stock, soup mix and cut up ham at the same time.
- You can use either smoked or unsmoked gammon. I prefer smoked as I love the added flavour, but choose whatever you prefer.
- I used a soup mix for this recipe, which is a premixed blend of various grains and legumes. In my case this is split peas, barley and navy beans. They come in different combinations so choose what you like. They are a dry mix that can be found in most supermarkets. I find this adds variety to a soup, but you can mix your own or a single type of legume.
- I do not soak the beans before cooking, but if you want to speed up the cooking time you can soak the beans overnight. In this case, it will only take 30-40 minutes to make the soup, depending on the variety of beans or soup mix you choose. Look at the package for suggestions.
- Canned beans can also be used, but dry beans are cheaper and have a better texture. If you are cooking on a budget, using dry beans is ideal.
Serving suggestions
This is ham and pea soup is hearty enough that can be enjoyed for lunch or dinner. If it’s the main course for whatever meal you are serving, I recommend adding a chunk of crusty bread, like my sourdough or no kneed farmhouse bread.
But for something extra satisfying, how about returning to a classic soup and sandwich combo? A maple BLT or ham and cheese toastie will be perfect.
Storage and leftovers
This is a soup to make once and keep in your fridge for a satisfying and convenient lunch. It will keep in an This is an affiliate link.airtight container for at least 3-4 days.
It can also be frozen for at least three months. Reheat by letting it thaw completely and returning to a This is an affiliate link.saucepan. It may be more convenient to freeze in individual portions so you can defrost only what you plan to use.
More healthy and filling soup recipes
- Chestnut and Squash Soup
- Hearty Mulligatawny Soup
- Slow Cooker Thai Chicken and Wild Rice Soup
- Restaurative Beef and Cabbage Soup “Shchi”
Ham and Bean Soup
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery sticks, diced
- 400g/14oz smoked gammon steaks or cooked ham if gammon not available, fat trimmed
- 1.5 litres/6 cups chicken or vegetable stock
- 1 This is an affiliate link.bay leaf
- 200g/1 cup soup mix (lentils, split peas, barley, navy beans, etc)
- 3 cubes/2/3 cup frozen spinach
- salt to taste
Instructions
- In a large soup pot saute onions, carrots and celery in 1 tbsp of olive oil over low heat for 7- 10 minutes. Add the gammon steaks cut in bite-sized chunks and cook for a couple of minutes while stirring.
- Then add the stock, the soup mix ( a combination of lentils, split peas, barley, navy beans, etc) and 1 bay leaf, bring to a boil, then lower the heat and simmer for 1 hour covered. After an hour taste the beans to make sure they are soft enough. If not, add 10 more minutes of simmering. Then add the frozen spinach and let the soup come to a boil one more time. Taste and season with salt if necessary.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your soup is absolutely delicious. I made a batch a couple of days ago and it only lasted 1 day, the 3 of us gobbled it all up. I am making it again today. I use bacon as it’s more convenient, but wanted to let you know it will be a firm family favourite. Thank you!
I am so pleased to hear it, Linda!! You are very welcome. I actually have some in the fridge right now myself. My 14-year-old son loves it and requests it when unwell. 🙂
Every year for Christmas we buy a whole smoked leg of ham. I use most of it up but freeze some too plus the bone, skin and trimmings till ready to use it. The bone with a little ham makes the best stock! I can’t go a year without doing it now. My mother always used a soup mix from the local supermarket. Drooling now! Can’t wait for Christmas 🙂
I absolutely agree, Sue. Ham bone is a must if you are making your own stock and adds amazing flavour. This recipe gives you an option to have this wonderful soup any times of the year! 🙂
On a cold blistery day I would want a big bowl of this soup sitting in front of me for taste, color and texture would brighten the day.
You and me both, Angela!! 🙂
Oh Julia, this soup looks so cosy! I grew up in the house where soup was compulsory, before eating the main 🙂 And my mum used to do the same, cook a big batch that will last through the whole week! I never knew about soup mixes from supermarkets, so I’m definitely going to be looking for that on my next food shopping trip!
Same in my house, Anna! I think I turned me off soups for a while but I am rediscovering them lately! Yes, soup mixes are amazing and they vary from shop to shop!
This looks so flavoursome and delicious. I love a thick soup that will fill you up and this looks like it would do exactly that! I’m definitely going to be looking out for these soup mixes next time I go to the supermarket!
Same here, Cat! Thanks!
What a great idea for using leftover Christmas ham! I agree that the soup mixes are great. Cheap to buy and keep so well until you need them in a fabulous, hearty soup like this. Gorgeous, Julia. 🙂
Yes, this soup would be perfect for leftover ham, Kellie! I love how economical soups are!
I do love a chunky soup and yours looks delicious. Soup is just such a brilliant thing to make and eat at this time of year.
I am partial to chunky soups myself, Choclette!
What a wonderful soup, so warming. The color is amazing!
Thanks so much, Anna!