Soups & Stews
This 10 bean soup recipe with ham transforms humble pantry staples into a hearty, smoky masterpiece that tastes even better the next day. The secret lies in slow-simmering—where dried beans soften, ham renders its savory essence, and spices meld into complex harmony. I developed this version after years of testing, ensuring every bite delivers that perfect balance of earthy beans, salty ham, and aromatic herbs.
What sets this recipe apart is the technique: browning the ham first creates deep, caramelized flavors that infuse the entire pot. Meanwhile, a mix of 10 different beans—from navy to kidney—ensures both texture and nutritional variety. The result is a soup that's rich yet satisfying, with just the right amount of smokiness from the ham and warmth from the spices.
By the time you're ladling this into bowls, you'll have a meal that feels like a hug in soup form—perfectly seasoned, deeply flavorful, and substantial enough to stand alone. The beans become tender yet hold their shape, while the ham stays juicy and flavorful. This is the kind of soup that disappears quickly, leaving everyone asking for seconds.
Serve with crusty bread to soak up every drop, or pair with a simple green salad for balance. The flavors only improve after chilling overnight, making it ideal for meal prep. Here's how to create this comforting classic in your own kitchen.
Ingredients for 10 bean soup recipe with ham
Humble pantry staples and a few key ingredients create this soul-warming ham and bean masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Rinsed before soaking |
| Dried Kidney Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Black Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Pinto Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Great Northern Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Chickpeas 🌱 | ¼ cup | Rinsed before soaking |
| Dried Lentils 🌱 | ¼ cup | Green or brown preferred |
| Dried White Beans 🌱 | ¼ cup | Rinsed before soaking |
| Dried Red Beans 🌱 | ¼ cup | Rinsed before soaking |
| Dried Split Peas 🌱 | ¼ cup | Rinsed before soaking |
| Diced Ham 🥓 | 1 lb | Smoked or honey-glazed preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrot 🥕 | 2 medium | OR 1 cup diced |
| Celery Stalks 🧅 | 3 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or can |
| Bay Leaves 🍃 | 2 whole | Dried, crushed slightly |
| Dried Thyme 🌿 | 1 tsp | OR 1 tbsp fresh |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Olive Oil 🫒 | 2 tbsp | For browning ham |
The ham makes this soup sing—smoked or honey-glazed adds that perfect smoky depth, but any diced ham works. Costco or Trader Joe's usually have the best prices for pre-diced ham. Look for good marbling if you're buying a whole ham to dice yourself. The beans? Dried is best—they absorb more flavor than canned. I always grab mine from the bulk section at Whole Foods or the regular grocery store's canning aisle. Just make sure they're not old—check the package date. The mix of beans is what gives this soup its amazing texture variety, so don't skimp on the selection.
No smoked ham? Regular ham with a dash of smoked paprika gets you close. Short on one bean? Double up on another—navy and kidney are the most flavorful. The tomato paste can be skipped if you're sensitive to acidity, but it adds that deep, umami richness. Trader Joe's tomato paste tubes are perfect—they keep forever and you only use what you need. Fresh thyme is ideal, but dried works in a pinch (just use half the amount). The carrots can be baby carrots if that's what's in the fridge—no need to peel them. And if you're worried about the beans being tough, soak them overnight or use a pressure cooker for faster cooking.
This soup tastes even better the next day—make extra if you can. Keeps for 5-6 days in the fridge, or 3 months frozen. I always portion mine into containers so lunches are sorted for the week. The ham stays juicy if you store it in the broth. Freeze in single-serving portions if you're meal prepping. And if you're worried about gas, rinse the beans thoroughly before soaking. Trust me, the effort is worth it for that first spoonful of smoky, hearty goodness.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $10 for a pot that feeds six. Dried beans are my budget bestie, and ham stretches that dollar even further. Plus, it’s one of those dishes that tastes even better the next day—so you’re basically getting double the value without trying.
- One-Pot Wonder: I swear by this recipe because it’s literally dump-and-go after soaking the beans overnight. Toss everything—ham, spices, broth—into one pot, simmer, and let the flavors meld. No chopping, no fussing, just pure, hearty satisfaction.
- Ham & Smoky Magic: That crispy ham hock (or just diced ham) adds a salty, savory punch that makes this soup ridiculously good. The beans—navy, kidney, black, pinto, great northern—each bring their own texture and earthiness, while the bacon or ham fat renders down for a rich, almost caramelized depth. It’s the kind of flavor that sticks with you.
- Lunchbox Hero: Between us, this soup is my secret weapon for meal prep. Make a big batch on Sunday, and you’ve got lunch covered for the week—pack it cold or reheat it for something warm and filling. My kids actually ask for leftovers, and honestly? That’s the real win.
Step-by-step instructions for hearty 10 bean soup with ham
This one-pot wonder delivers deep, smoky flavor with minimal effort—just follow these simple steps.
Soak the Beans for Maximum Tenderness
Place all the dried beans—1 cup navy, 0.5 cup each of kidney, black, pinto, and great northern, plus 0.25 cup each of chickpeas, lentils, white beans, red beans, and split peas—in a large bowl. Cover with cold water by about 2 inches and let them soak for at least 8 hours or overnight. This step is crucial: soaking softens the beans so they cook evenly and don’t stay rock-hard.
After soaking, drain the beans and rinse them thoroughly under cold water. I like to give them a good shake in the colander to remove any loose skins or debris. This ensures your soup will be silky smooth, not gritty. If you’re short on time, you can use the quick-soak method: boil the beans for 2 minutes, then let them sit off heat for 1 hour before draining again.
Sauté the Aromatics and Brown the Ham
Heat the 2 tablespoons olive oil in a large, heavy pot (Dutch oven works best) over medium heat. Add the 1 whole diced yellow onion, 2 medium diced carrots, and 3 diced celery stalks, cooking for 5-7 minutes until the vegetables soften and the onion becomes translucent. This builds the flavor foundation—don’t rush it.
Push the vegetables to one side of the pot and add the 1 lb diced ham to the empty space. Cook for 3-4 minutes until the ham releases its juices and starts to brown slightly. Stir occasionally to prevent burning. The ham adds a smoky depth that pairs perfectly with the beans, so let it crisp just a little for extra flavor.
Build the Flavor Base with Tomato and Spices
Stir in the 2 tablespoons tomato paste and cook for 1 minute to deepen its flavor. Add the 4 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon black peppercorns, and 1.5 teaspoons salt, stirring to coat everything evenly. The spices will infuse into the vegetables, creating a rich, aromatic base.
Pour in the 6 cups vegetable broth and bring the mixture to a gentle boil. Add the drained beans and 2 whole crushed bay leaves, then reduce the heat to low. The broth should just bubble lightly—this keeps the beans from breaking apart while they cook. Skim off any foam that rises to the surface during the first 5 minutes of simmering.
Simmer Until Beans Are Fork-Tender
Cover the pot and let the soup simmer for 1.5 to 2 hours, stirring occasionally. You’ll know it’s ready when a bean slides off the fork with just a little resistance—no crunchiness. The longer it simmers, the more the flavors meld together, so don’t rush this step. If the soup gets too thick, add a splash of water or broth to keep it loose.
About 30 minutes before the beans are done, taste the soup and adjust the seasoning if needed. The ham and beans should be perfectly seasoned, but sometimes the broth needs a little extra salt or a squeeze of lemon juice to brighten it up. The bay leaves can be removed at this point—they’ve done their job infusing flavor.
Finish and Serve with Crispy Topping
Once the beans are tender, turn off the heat and let the soup sit for 5 minutes to allow the flavors to settle. For a restaurant-style finish, stir in a spoonful of the reserved ham fat or a drizzle of olive oil to give the soup a glossy sheen. Ladle the soup into bowls, and if you’re feeling fancy, top each serving with a sprinkle of fresh parsley or a few extra crispy ham bits for texture.
Serve the soup hot with crusty bread or a side of cornbread to soak up every last drop of that rich, smoky broth. The combination of beans, ham, and aromatic vegetables makes this soup hearty enough for a cold day or a comforting weeknight meal. Leftovers keep well in the fridge for up to 5 days, and the flavors actually deepen over time!
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 before soaking means some varieties (looking at you, Great Northerns) will stay rock-hard while others get mushy. Soak each type in its own bowl overnight, then drain and rinse before combining in the pot. The texture balance will thank you.
- SIMMER LOW AND LONG: After burning three batches, I finally figured out that 10-bean soup isn’t a race. Once the ham and veggies are tender, drop the heat to a gentle simmer—just small bubbles breaking the surface—and let it cook uncovered for 45 minutes. This evens out flavors and thickens the broth without turning it gluey. (Yes, even if you’re impatient like me.)
- SKIP THE CROWDED POT: I used to toss all the beans in at once, and half the time they’d sit at the bottom like a sad, uncooked pile. Instead, add beans in two batches: start with the Navy and Pinto (they cook faster), then stir in the Kidney and Black beans halfway through. The Great Northerns can go in last—they’re the most stubborn, and they’ll catch up.
- CRUSH HALF THE HAM: Sounds weird, but it works: rough-chop the ham into ½-inch cubes, then crush about half of them with the flat side of a knife before adding to the pot. The smaller pieces dissolve into the broth, giving it deep, savory body, while the larger chunks stay chewy for texture. (Your future self will thank you.)
Wine and beer pairings for this recipe
Red Wine Classics
A bold red wine like Cabernet Sauvignon or Syrah stands up beautifully to the smoky, savory depth of this ham and bean soup. The tannins in a Napa Valley Cabernet cut through the richness, while the dark fruit notes complement the ham's smokiness. I love a California Cabernet with its blackcurrant and cedar undertones—it's like a flavor hug for this hearty soup. 🍷
Medium-Bodied Reds
If you prefer something slightly lighter, try a Merlot or Pinot Noir. The softer tannins and red fruit flavors in a Washington State Merlot won't overpower the soup's complexity, while still enhancing its earthy bean notes. A Oregon Pinot Noir with its bright acidity actually brightens the dish, making each spoonful feel fresh and vibrant.
White Wine Options
Don't overlook whites—especially if you're serving this soup during warmer months. A Chardonnay with a touch of oak, like a Sonoma County example, provides enough body to stand up to the ham while its buttery notes complement the beans. For something crisper, a dry Riesling from Germany offers bright acidity that cuts through the richness and highlights the soup's herbal notes.
Beer Pairings
A smoked beer like Goose Island Bourbon County Stout is a perfect match for the ham's smoky character. The caramel and coffee notes in the beer echo the soup's depth while adding a malty sweetness. For something lighter, try an amber ale—the hoppy bitterness balances the soup's richness without overpowering it. 🍺
Seasonal Considerations
In summer, I reach for a crisp Sauvignon Blanc with its citrus notes to refresh the palate between spoonfuls. During winter, a full-bodied Zinfandel with its jammy fruit and spice adds warmth that mirrors the soup's cozy nature. The key is matching the wine's intensity to the soup's richness—never let the beverage compete with the dish itself.
Non-Alcoholic Options
For those skipping alcohol, a sparkling water with lemon provides that refreshing acidity we crave with hearty soups. For something more substantial, try a ginger beer—the spicy kick enhances the ham's smokiness while adding a lively contrast. Even a chilled hibiscus tea with its tart notes can elevate the experience without alcohol's interference.
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried?
Yes, but you'll sacrifice some texture and flavor depth. Use 2 (15 oz) cans of each bean type (like kidney, navy, black beans) and drain them well. Reduce the broth by 1 cup since canned beans release more moisture. The soup will be quicker but less hearty—dried beans absorb all that smoky ham flavor!
How do I make this soup in a slow cooker?
Sauté the onions, carrots, celery, and garlic first, then transfer everything to your slow cooker. Add the soaked beans, ham, broth, and spices. Cook on low for 8-10 hours or high for 5-6 hours, stirring occasionally. The long cook time makes the beans extra tender and the flavors meld perfectly. Just add a splash of water if it gets too thick!
Why does my soup taste bland?
Most likely, the ham needs more browning time or you skipped the flavor-building steps. Always brown the ham until crispy and sauté the veggies until soft. Taste as you go—add ½ tsp smoked paprika or a pinch of MSG (if you keep it) for umami. A splash of red wine or extra broth reduction can also deepen the flavor.
Can I make this soup vegetarian?
Swap the ham for 1 lb mushrooms (like cremini or portobello) or smoked tofu. Add 1 tsp liquid smoke or ½ tsp smoked salt to mimic the ham's depth. Use vegetable broth and consider adding 1 tbsp soy sauce or 1 tsp miso paste for that savory punch. The beans will still shine!
How long can I store leftovers?
This soup tastes even better the next day! Store in an airtight container in the fridge for 5-6 days. For freezing, portion into single-serving containers—it keeps 3 months without losing quality. The ham stays juicy, and the beans hold their texture perfectly when reheated gently on the stove.