Soups & Stews
This 9 bean soup recipe with ham transforms a simple pantry staple into a soul-warming winter classic that simmers for hours, filling your kitchen with rich, savory aromas.
The ham adds depth and protein while the nine different beans create a hearty texture that's both comforting and satisfying—perfect for cold evenings when you crave a meal that feels like a hug in a bowl.
The beauty of this recipe lies in its simplicity: no fancy techniques, just a one-pot method where beans and ham cook together until tender, absorbing all the flavors. The slow simmering process develops a deep, caramelized richness that store-bought versions can't match, making every spoonful worth the wait.
Traditional recipes often include bacon or salt pork, but ham brings a slightly sweeter, more robust flavor that pairs beautifully with the earthy beans.
What you'll end up with is a thick, velvety soup where each bean variety contributes its own texture—creamy navy beans, tender butter beans, and slightly chewy kidney beans all come together in perfect harmony.
The ham stays tender and flavorful, adding protein and a touch of saltiness that balances the beans' earthiness. This is the kind of soup that tastes even better the next day as the flavors meld and deepen.
Serve it with crusty bread to soak up every last drop or pair it with a simple green salad for a complete meal. The recipe scales easily, so you can make a big batch for leftovers or double it for gatherings.
Let's get started on this hearty winter classic that's as nourishing as it is delicious.
Ingredients for 9 bean soup recipe ham
Nine bean varieties plus ham—this pantry staple combo makes a hearty stew that tastes even better the next day.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 ½ cups | Soaked overnight or quick-soaked |
| Dried Kidney Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Black Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Butter Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Pinto Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Great Northern Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Chickpeas 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried White Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Lentils 🌱 | ½ cup | Green or brown preferred |
| Ham Bone 🍖 | 1 whole | Smoked or unsmoked, about 1 lb |
| Yellow Onion 🧅 | 1 whole | Chopped into half-moons |
| Carrot 🥕 | 3 whole | Chopped into chunks |
| Celery Stalks 🥬 | 3 whole | Chopped into chunks |
| Garlic Cloves 🧄 | 4 cloves | Minced or finely chopped |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
The beans are the star here, so grab a mix of dried varieties from the bulk section at Whole Foods or your local grocery store. Trader Joe's has a great pre-mixed bean blend if you're short on time. The ham bone is non-negotiable—it adds that deep, smoky flavor that canned ham can't match. Look for a bone with some meat still attached, about 1 pound. If you can't find a ham bone, smoked ham hocks work too. The carrots, celery, and onions form your aromatic veggie base—don't skip chopping them small so they cook down into the soup.
No dried beans? Canned beans work in a pinch—just drain and rinse them well. Short on thyme? Dried oregano at half the amount gets you close. The tomato paste can be swapped for a can of crushed tomatoes if you prefer (just reduce the liquid slightly). For extra richness, add a splash of red wine or apple cider vinegar—both work beautifully. If you're meal prepping, make a double batch—the flavors deepen overnight, and it reheats perfectly. The bay leaves? Toss them in with the beans, then remove before serving.
This soup gets better with time, so make it a day ahead if you can. Store in an airtight container in the fridge for up to 5 days—the flavors meld beautifully. Freezes for 3 months too, making it perfect for meal prep. I like to portion it into individual containers so I can grab and go. The ham bone will get tender and flavorful—save it for sandwiches or add it back to the pot for extra richness if you're reheating.
Why You'll Love This Recipe
- No-Soak Necessary: I swear by this trick—just toss the dried beans in boiling water with a bay leaf and ham hock for 30 minutes, then simmer. No overnight soaking, no fuss, and the ham infuses every single bean with that deep, smoky richness. My lazy Sundays just got a whole lot easier.
- Ham-Braised Magic: That first bite? The beans soak up the ham’s salty, fatty goodness until they’re practically melting. The navy beans stay firm but creamy, the kidney beans add a little bite, and the butter beans? They’re the fluffy little stars. It’s like a hug in a bowl—especially when you add a splash of vinegar at the end.
- Pot Luck Hero: Between us, this is my secret weapon for potlucks, tailgates, or when my college-aged kids "forget" to eat. It tastes even better the next day, and I’ve sent jars of it to friends with zero shame. Plus, the ham bone? You can crack it open for sandwiches later. Multitasking at its finest.
- Pantry Goldmine: I keep a bag of each bean on hand just for this—it’s my go-to when I’m broke or when I need to stretch a meal. A single ham hock feeds six, and the beans? You can use whatever’s cheapest at the store. Honestly, the only thing I splurge on is the smoked paprika I sprinkle in at the end. Worth every penny.
Step-by-step instructions for 9 bean soup with ham
This hearty winter stew comes together in one pot with minimal effort.
Prepare the Beans and Ham
Start by sorting through all the dried beans—remove any small stones or debris you find. If you soaked them overnight, drain and rinse them well under cold water. If you're quick-soaking, cover the beans with plenty of hot water (about 6 cups) and let them sit for 2 hours until tender. Meanwhile, place the 1 whole ham bone in a large pot and cover it with cold water. Bring to a boil, then reduce heat to medium and simmer for 30 minutes to extract the rich ham flavor into the water.
While the ham bone simmers, chop the 1 whole yellow onion into half-moons, cut the 3 whole carrots and 3 whole celery stalks into chunks, and mince the 4 cloves garlic. These will form the aromatic base of your soup, so take your time to get even cuts for consistent cooking.
Build the Flavor Base
After the ham bone has simmered, drain the water and return the bone to the pot. Add the chopped onion, carrot, celery, and garlic, along with the 0.5 cup tomato paste, 1 tsp dried thyme, and 2 whole bay leaves. Stir everything together and let it cook over medium heat for 5 minutes until the vegetables soften slightly and the tomato paste darkens.
This step is all about building deep flavor. You'll notice the mixture smells rich and aromatic—this is where the magic happens. If the vegetables start to stick, add a splash of water to keep them moist. Once the base is ready, pour in the 6 cups vegetable broth and bring the entire mixture to a gentle boil.
Combine and Simmer the Beans
Add all the prepared beans—1.5 cups navy beans, 1 cup each of kidney, black, butter, pinto, great northern, chickpeas, and white beans, plus the 0.5 cup lentils—to the pot. Stir gently to distribute them evenly. The beans should be mostly submerged, but don't worry if a few float to the top. Bring the soup back to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour.
Here's the thing—you want the beans to cook slowly and evenly. Skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. After the initial hour, check the tenderness of the beans. They should be soft but still hold their shape. If they're not quite tender yet, continue simmering for another 30-45 minutes, checking occasionally.
Season and Finish
Once the beans are tender, remove the ham bone and discard it. Add the 1.5 tsp salt and 0.5 tsp black peppercorns (freshly ground if possible) to the pot. Give the soup a good stir and taste it. Adjust the salt if needed—this is your chance to balance the flavors. The soup should be rich, hearty, and well-seasoned.
Let the soup simmer for another 10 minutes to allow the flavors to meld together. Remove the bay leaves before serving, as they can be bitter if left in. Ladle the soup into bowls and serve it warm, garnished with a sprinkle of fresh parsley if you like. Each spoonful should be packed with the earthy flavors of the beans, the savory depth of the ham, and the aromatic touch of thyme and bay.
Pro Tips For Making 9 Bean Soup Recipe Ham
- SOAK BEANS SEPARATELY: Navy beans and butter beans take longer to soften—soak them overnight in cold water, while kidney and black beans only need 4-6 hours. I learned this the hard way after a soup turned mushy; shorter soaks leave them undercooked, but overnight guarantees they’ll break down evenly. Drain and rinse before simmering.
- SIMMER LOW AND LONG: This isn’t the time for a rolling boil—keep the heat at a gentle simmer (tiny bubbles, just breaking the surface) or the butter beans will disintegrate into glue. After 2 hours, check for doneness; if they’re still firm, add 15 more minutes. Patience here keeps the texture perfect.
- SKIP THE HAM SKIN: That chewy, fatty ham skin? It’s tempting, but it won’t break down and just sits there like a rubbery afterthought. Trim it off before adding the ham—your soup will be smoother, and the flavor will distribute better. Yes, it’s extra work, but your mouth will notice.
- USE A PRESSURE COOKER: If you’re short on time, swap the stovetop for a pressure cooker—30 minutes at high pressure after soaking does the job. The beans stay intact, and the ham infuses faster. I was skeptical until I tried it; the texture’s just as good, and cleanup’s a breeze. (Just don’t skip the natural release.)
Flavor customization for this recipe
Spicy Kick
Add 1-2 tablespoons of smoked paprika or 1 teaspoon cayenne pepper when building the flavor base to introduce a warm, smoky heat. For a deeper kick, stir in ½ teaspoon of crushed red pepper flakes during the final 10 minutes of simmering.
I love using Penzeys brand smoked paprika for its rich, complex flavor—it’s a game-changer for spice lovers. 🌶️
Sweet & Tangy Twist
Balance the heartiness of the beans with a touch of sweetness by adding 1 tablespoon of brown sugar or 2 tablespoons of apple cider vinegar along with the tomato paste. This brightens the soup and cuts through the richness beautifully.
For a deeper sweetness, swap the tomato paste for ½ cup of crushed tomatoes mixed with 1 tablespoon of honey—trust me, it’s a crowd-pleaser. 🍯
Herb-Infused Variations
Swap out the thyme for 1 teaspoon of dried rosemary or ½ teaspoon of dried sage for an earthy, piney depth. Fresh herbs like parsley or cilantro can also be added at the end for a bright finish.
I often add 1 sprig of fresh rosemary while simmering and remove it before serving—it adds a fragrant aroma that’s hard to resist. 🌿
Umami Boost
For an extra layer of savory richness, stir in 1 tablespoon of soy sauce or 1 teaspoon of fish sauce during the final 10 minutes of cooking.
If you’re feeling adventurous, add 1 teaspoon of miso paste along with the tomato paste—it deepens the flavor profile in a way that’s both subtle and profound. 💫
Smoky Depth
Enhance the ham’s smoky flavor by adding ½ teaspoon of liquid smoke (like Colonial Liquid Smoke) when you pour in the broth. For a more natural approach, wrap the ham bone in ¼ cup of chopped hickory or applewood chips while it simmers—just
Creamy Finish
Stir in ½ cup of coconut milk or ¼ cup of heavy cream during the final 5 minutes of cooking for a velvety texture. If you prefer a dairy-free option, blend ½ cup of cooked white beans into the soup for a naturally creamy consistency. This works especially well if you’re serving the soup with crusty bread for dipping. 🥄
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried beans in this recipe?
Yes, you can use canned beans as a shortcut! Use 2 (15 oz) cans of each bean variety (about 3 cups total) instead of dried. Drain and rinse them thoroughly to remove excess sodium, then add them directly to the pot after the flavor base has simmered for 10 minutes. They'll cook faster, so check for doneness after 20-30 minutes of simmering.
What if I can't find a ham bone? Can I use ham hock or pre-cooked ham?
A ham hock works perfectly—simmer it for 30 minutes first to extract flavor, then remove it before adding beans. For pre-cooked ham, use ½ cup diced ham and add it during the final 10 minutes of cooking. If using smoked ham, reduce the salt slightly since it's already seasoned. The key is maintaining that rich, savory depth the bone provides.
How do I know when the beans are fully cooked?
Beans are done when they're tender but still hold their shape—no mushy texture. Test by mashing a few beans between your fingers: they should be soft but not break apart. For dried beans, this typically takes 1-1.5 hours of simmering (longer if using older beans). If they're not tender enough, add ½ cup more broth and simmer another 20 minutes. Canned beans will be ready much faster.
Can I make this soup in an Instant Pot or pressure cooker?
Yes! First, sauté the onion, carrot, celery, and garlic in the Instant Pot for 3 minutes on sauté mode. Add the tomato paste, thyme, and bay leaves, then pour in the broth. Add the soaked beans and ham bone, seal the lid, and cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then check bean tenderness. If needed, cook another 3-5 minutes on high pressure.
Why does my soup taste bland after simmering?
Blandness usually means the soup needs more seasoning or deeper flavor development. Try adding a 1 teaspoon of fish sauce or 1 tablespoon of soy sauce during the last 10 minutes of cooking. For extra richness, stir in 1 tablespoon of tomato paste or a splash of red wine. If the ham flavor is weak, simmer the bone longer (up to 45 minutes) before adding beans, or use smoked ham instead of regular.