The Old-Fashioned Soup You Need to Make for Cozy Season

By Lawman Johnson TheKitchn.com

I’m a huge fan of soups and stews—there’s just something innately comforting about them. If you grew up eating ham and bean soup in particular, then you already know how tasty it is. Just thinking about it easily conjures fond memories of simpler times. But when I was growing up, this soup seemed to always be somewhat of an afterthought. In reality, it’s a delicious, comforting hug in a bowl that shouldn’t only be thought of as a way to use up leftover ham after a holiday meal.

Instead of relying on leftovers, this recipe calls for just enough thick-cut cubes of cooked ham so that you can make this version outside of the holiday season. I’ve also simplified the cooking process by using canned beans, which cuts down on time and guarantees perfectly cooked beans. Tomatoes and spinach round out the ingredient list, and help to create a complete one-pot meal. Whether you’re feeling nostalgic or just want a really good meal, ham and bean soup is great any time.

Why You’ll Love It

• Quick and easy. A combination of simple ingredients and basic preparation allows this dish to come together relatively quickly.
• A great make-ahead dinner. This soup is easy to make and tastes even better the second day after the flavors have had a chance to meld.

Key Ingredients in Ham and Bean Soup

• Ham: I call for diced cooked ham, which you can grab from either thick-cut ham or ham steak; both are readily available and easier than cooking a whole ham.
• Beans: Using canned beans cuts down on the recipe time and helps to promote consistency, as canned beans always come out perfectly.
• Tomatoes: Add acidity, a vibrant color, and textural contrast. Whole peeled tomatoes give the soup a more homey feel without the need for long, extended cooking. I like cutting the tomatoes with kitchen shears in a bowl because it makes for easy cleanup.
• Spinach: This leafy, subtly flavored green both ups the vegetable count and adds a nice pop of color.

Helpful Swaps

• If you can’t find a 14.5-ounce can of whole peeled tomatoes, you can use half of a 28-ounce can or a 14.5-ounce can of drained diced tomatoes.
• The heat level can be adjusted by increasing or omitting the red pepper flakes.

Storage and Make-ahead Tips

Leftovers can be refrigerated in an airtight container for up to one week. To freeze ham and bean soup, let the soup cool completely, then freeze in an airtight container for up to three months. Thaw the soup in the fridge overnight before reheating on the stovetop.