Soups & Stews
This 10 bean soup recipe with ham delivers a symphony of smoky, savory flavors in every spoonful—perfect for chilly evenings or hearty family gatherings. The secret lies in combining 10 varieties of beans with tender ham, creating a rich, comforting broth that simmers into perfect harmony. Unlike quick soups, this recipe builds depth through slow cooking, transforming simple ingredients into something extraordinary.
What sets this dish apart is the balance of textures and flavors: creamy white beans, hearty kidney beans, and tender ham all meld together in a one-pot wonder that requires minimal effort but maximum reward. The ham adds a smoky richness, while the beans provide a satisfying bite and natural sweetness. With just a few pantry staples and an hour of simmering time, you’ll have a soup that feels like a warm hug in a bowl.
By the time you’re done, you’ll have a hearty, restaurant-quality soup with a velvety broth, perfectly tender beans, and melt-in-your-mouth ham. The aroma alone will have everyone gathering around the table, and the taste will keep them coming back for seconds. This is the kind of dish that tastes even better the next day, making it ideal for meal prep or leftovers.
Serve it with crusty bread for dipping or a sprinkle of fresh parsley for brightness. The beauty of this recipe is its versatility—adjust the spice level, swap in different beans, or add vegetables to make it your own. Let’s get cooking!
Ingredients for 10 bean soup recipe with ham
Ten beans, one pot, and that irresistible smoky ham aroma—this is comfort food at its best.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Soaked overnight for tenderness |
| Dried Kidney Beans 🌱 | 1 cup | Soaked overnight for tenderness |
| Dried Black Beans 🌱 | 1 cup | Soaked overnight for tenderness |
| Dried Pinto Beans 🌱 | 1 cup | Soaked overnight for tenderness |
| Dried Great Northern Beans 🌱 | 1 cup | Soaked overnight for tenderness |
| Dried White Beans 🌱 | 1 cup | Soaked overnight for tenderness |
| Dried Chickpeas 🌱 | ½ cup | Soaked overnight for tenderness |
| Dried Lentils 🌱 | ½ cup | Soaked overnight for tenderness |
| Dried Lima Beans 🌱 | ½ cup | Soaked overnight for tenderness |
| Dried Butter Beans 🌱 | ½ cup | Soaked overnight for tenderness |
| Smoked Ham Hock 🥓 | 1 whole | For deep smoky flavor |
| Yellow Onion 🧅 | 1 whole | Diced, for aromatic base |
| Garlic Cloves 🧄 | 4 cloves | Minced, for savory depth |
| Carrots 🥕 | 2 whole | Chopped, for sweetness |
| Celery Stalks 🌿 | 3 whole | Chopped, for classic trio |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated flavor |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
| Salt 🧂 | 1 ½ tsp | Kosher salt, to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, for heat |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The beans are the heart of this soup, so don’t skimp. Bob’s Red Mill or Whole Foods bulk bins have the best selection, and you’ll want a mix of textures—creamy navy, hearty kidney, and tender pinto. If you’re in a rush, canned beans work in a pinch, but soaked overnight gives you that restaurant-quality texture. The ham hock? That’s where the magic happens—Trader Joe’s has them pre-packaged, but any butcher can cut one for you. Look for good marbling if you’re buying a whole ham to make your own hock. And trust me, the extra effort is worth it for that deep, smoky flavor that lingers in every bite.
No ham hock? Smoked paprika plus a splash of liquid smoke gets you close, but honestly, nothing beats the real thing. Short on carrots or celery? Swap in zucchini or bell peppers—whatever you’ve got in the crisper. The tomato paste is non-negotiable though—it’s the secret to that rich, velvety broth. If you’re using canned tomatoes instead, reduce them by half first to concentrate the flavor. And if your broth isn’t low-sodium, rinse the beans well after soaking to cut down on salt. Fresh parsley is ideal for garnish, but dried works if you’re in a bind—just use half the amount.
This soup tastes even better the next day, so make a big batch—it keeps for 5 days in the fridge or 6 months in the freezer. I always portion mine into containers so lunches are sorted for the week. The ham hock? Remove it after 2 hours of simmering, cool it, and save the meat for sandwiches or salads. The broth will stay rich and flavorful without it. And if you’re worried about the beans getting mushy, don’t overcook them—they’ll keep softening as they sit.
Why You'll Love This Recipe
- I’ll be real: I used to dread soaking beans. Not here. Just toss the dried mix—navy, kidney, black, pinto, and great northern—into a pot with ham hocks or smoked ham, cover with water, and let them simmer overnight. By morning, they’re tender and ready to go. No measuring, no fuss.
- Here’s what sold me: this soup doesn’t just reheat well—it improves. The flavors meld overnight, and the next day, it’s even richer. I make a double batch on Sundays, and by Wednesday, it’s still my go-to. Freezer-friendly too—just thaw and warm.
Step-by-step instructions for smoky ham and bean symphony
Here's how to transform soaked beans and smoky ham into a hearty, flavor-packed soup that tastes even better the next day.
Sauté the Aromatic Base
Heat a large Dutch oven or heavy pot over medium heat and add the 1 whole yellow onion, chopped into small dice. Cook for 5-6 minutes until the onion becomes translucent and just starts to soften at the edges.
Add the 3 whole celery stalks, chopped into ¼-inch pieces, and the 2 whole carrots, also diced. Stir occasionally for 4-5 minutes until the vegetables soften and release their natural juices. This aromatic trio forms the flavor foundation, so don't rush this step.
Push the vegetables to one side of the pot and add 2 tablespoons tomato paste to the empty space. Stir for 1 minute until it darkens slightly—this deepens the soup's rich color and flavor. Add the 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant but not browned.
Build the Flavor Layer with Ham and Spices
Add the 1 whole smoked ham hock to the pot and nestle it among the vegetables. Increase heat to medium-high and let it sizzle for 2-3 minutes until the ham releases its smoky aroma. This step is crucial for infusing the broth with deep, savory ham flavor.
Pour in the 6 cups vegetable broth and add the 2 whole bay leaves. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15 minutes. This allows the ham to render its fat and the broth to develop its base flavor before adding the beans.
Add the Soaked Beans and Simmer
Drain all the soaked beans and add them to the pot. Stir gently to combine, making sure all the beans are submerged in the broth. The beans should be fully covered—if not, add ½ cup water to maintain proper liquid levels.
Return the soup to a gentle simmer and maintain a low heat setting. Cover the pot and let it cook for 1.5 hours, stirring occasionally. You'll notice the beans soften gradually and the soup thickens as it cooks. The ham hock will release its collagen, adding richness to the broth.
Real talk: This is where patience pays off. Resist the urge to check constantly—consistent simmering is key to even cooking and tender beans. If the soup reduces too much, add ½ cup water to keep the beans submerged.
Season and Finish the Soup
After 1.5 hours, check the beans for tenderness. They should be soft but still hold their shape. If any beans are still firm, continue simmering for another 30 minutes. Once tender, remove the ham hock and discard the bay leaves.
Add the 1.5 teaspoons salt and 0.5 teaspoon black pepper, stirring well to distribute the seasoning. Taste and adjust if needed—this soup should be rich and savory, not salty. Let it simmer uncovered for another 10 minutes to allow flavors to meld.
Remove from heat and stir in the 0.25 cup chopped fresh parsley. Here's the thing—adding parsley at the end brightens the soup with freshness while keeping its vibrant green color. Let the soup sit for 5 minutes before serving to allow flavors to settle.
Serve and Enjoy
Ladle the soup into bowls, making sure each serving gets a generous portion of beans and ham. The soup should be thick and hearty, with tender beans floating in a rich, smoky broth. Garnish each bowl with additional parsley if desired.
I like to serve this soup with crusty bread on the side—it's perfect for soaking up every last drop of that flavorful broth. This soup tastes even better the next day as the flavors continue to develop, so make extra if you can. The ham hock can be removed and saved for other recipes, like sandwiches or salads.
Pro Tips For Making 10 Bean Soup Recipe With Ham
- SOAK BEANS SEPARATELY: I learned this the hard way—mixing all five dried beans together and soaking them as one batch leads to uneven texture. Navy beans soften faster than pinto or black beans, so soak each type in its own bowl overnight. This guarantees a creamy, uniform bite in every spoonful.
- SIMMER LOW AND LONG: After burning three batches of ham and beans, I finally figured out: this soup needs patience. Once everything’s in the pot, keep the heat at a bare simmer—just enough to see tiny bubbles breaking the surface. Rushing it turns the ham chewy and the beans mealy.
- SKIP THE PRE-SOAKING SALT: My grandmother swore by this, and she was right: adding salt to the soaking water makes the beans tougher and harder to digest. Just rinse the dried beans, then soak them unsalted. You’ll taste the difference later when the ham’s savory depth shines through without fighting the beans.
- TOAST THE BEANS FIRST: Sounds weird, but it works: dry-toast each bean type in a skillet for 2-3 minutes before soaking. The nutty aroma deepens, and the skins hold up better during cooking. (Yes, even if you’re impatient like me—just set a timer.) This is the thing that matters most for flavor.
Storing and reheating this dish
Fridge Storage Tips
Store your 10 bean soup in an airtight container with a lid—I love using glass Pyrex containers because they keep flavors fresh longer. Let the soup cool to room temperature (about 1 hour) before refrigerating to prevent condensation, which can dilute flavors. Once cooled, it’ll keep in the fridge for up to 5 days, with the flavors actually deepening overnight. The ham hock can be removed after 2 hours of simmering, cooled, and saved for sandwiches or salads later. 💪
Freezer Prep
For long-term storage, portion the soup into freezer-safe containers or ziplock bags, leaving 1-inch headspace for expansion. I recommend quart-sized containers for easy single-serving portions. Label each container with the date—this soup stays delicious for up to 6 months in the freezer. To preserve texture, avoid freezing with the ham hock inside; remove it before storing. 🧊
Thawing Methods
To thaw frozen soup, transfer the container to the fridge overnight for the best results. If you’re in a hurry, place the sealed container in a cold water bath (never hot water) and change the water every 30 minutes until thawed—this takes about 2-3 hours. Never microwave frozen soup directly, as it can create hot spots and uneven cooking. 💡
Reheating Perfection
For stovetop reheating, transfer the soup to a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. If the soup looks thick, add ¼ cup water or broth to restore consistency. For microwave reheating, use 50% power in 2-minute intervals, stirring between each, until heated through (165°F internal temperature). Always taste and adjust seasoning—soup often needs a pinch of salt after reheating. 🔥
Leftovers Magic
This soup tastes even better the next day, so don’t hesitate to make a big batch. The flavors meld beautifully over time, and the beans continue softening. I often reheat portions for 3-4 days without losing quality. For extra richness, stir in 1 tablespoon butter or olive oil when reheating—it adds a silky texture that’s pure comfort food. ✨
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this recipe?
Yes, you can substitute canned beans for convenience! Use 2 (15-ounce) cans of each bean type (or a total of 10 cups drained) to match the dried bean quantity. Drain and rinse them well to remove excess sodium. However, soaked dried beans develop a creamier texture and deeper flavor—this soup is worth the extra prep time.
What if I don't have a ham hock? Can I use regular ham?
For the same smoky flavor, use 1 cup diced smoked ham or ½ cup smoked ham cubes (like those from a deli). Add it during the 15-minute simmer with the broth, and remove it before serving. For extra depth, sprinkle in ½ teaspoon smoked paprika when adding the ham. The flavor will be slightly different but still delicious.
How do I adjust the spice level if I prefer it milder?
Start by reducing the black pepper to ¼ teaspoon and omit any added chili flakes or cayenne. For extra mildness, add ½ teaspoon sugar or 1 tablespoon apple cider vinegar at the end to balance the richness. The ham and beans already provide plenty of savory depth without heat. Taste as you go—this soup is very forgiving!
Can I make this soup in an Instant Pot or pressure cooker?
Yes! Use the same ingredients but reduce cooking time significantly. After sautéing the base, add everything (including soaked beans) and pressure cook for 15 minutes on high pressure. Let the pressure release naturally for 10 minutes, then finish with the parsley. The beans will be tender and the broth rich—just keep an eye on liquid levels to avoid burning.
Why did my beans turn mushy? How can I fix it?
Overcooking is the most common cause—beans should be tender but still hold their shape. If yours are mushy, the soup likely simmered too long or at too high heat. Next time, check beans after 1.5 hours and reduce heat if needed. For a quick fix, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken the broth slightly and improve texture.