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Mixed Bean Soup with Smoked Ham

There is something especially comforting about a pot of homemade bean soup simmering on the stove. Mixed Bean Soup with Smoked Ham is hearty, savory, and packed with tender beans, vegetables, herbs, and smoky flavor. It is the kind of old-fashioned meal that turns simple pantry ingredients into a satisfying dinner.

Using a variety of beans gives the soup different textures, while smoked ham adds a rich, savory depth that makes the broth taste as though it has been simmering all day. Whether you use leftover ham, a smoked ham hock, or diced smoked ham, this recipe is an excellent way to create a filling meal without complicated ingredients.

Why You’ll Love This Soup

This soup is especially appealing because it is:

Hearty and filling: Beans provide plenty of substance, making this soup satisfying enough for a main meal.
Rich with smoky flavor: Smoked ham infuses the broth with a delicious savory taste.
Budget-friendly: Beans, vegetables, and broth are inexpensive ingredients that go a long way.
Easy to customize: You can adjust the vegetables, herbs, and type of ham to suit what you have available.
Even better the next day: The flavors deepen as the soup rests, making leftovers particularly delicious.

Ingredients

For about 6–8 servings, you will need:

1 pound dried mixed beans or a 15-bean soup mix
1 smoked ham hock or about 2 cups diced smoked ham
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth or low-sodium vegetable broth
2 cups water, plus more if needed
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 can diced tomatoes, optional
2 cups chopped kale or spinach, optional
Salt, to taste
1 tablespoon fresh lemon juice or a splash of vinegar, optional
Chopped fresh parsley, for serving

If your ham is particularly salty, wait until the soup is nearly finished before adding salt.

Step 1: Prepare the Beans

If you are using dried beans, start by sorting through them and removing any small stones or damaged beans. Rinse them thoroughly under cool running water.

For the best texture, soak the beans overnight in plenty of water. Drain and rinse them before cooking.

If you forget to soak them, you can use the quick-soak method. Place the rinsed beans in a large pot, cover them with several inches of water, and bring them to a boil. Boil for about 2 minutes, then remove the pot from the heat and let the beans stand, covered, for about an hour. Drain and rinse before continuing.

Step 2: Build the Flavor Base

Place a large heavy-bottomed soup pot or Dutch oven over medium heat and add the olive oil.

Add the chopped onion, carrots, and celery. Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

This simple vegetable mixture creates the foundation of the soup. Taking a few minutes to soften the vegetables before adding the liquid gives the finished soup much more depth of flavor.

Step 3: Add the Seasonings and Ham

Stir in the dried thyme, oregano, smoked paprika, and black pepper.

Add the smoked ham hock to the pot. If you’re using diced smoked ham instead, reserve a small handful for adding near the end if you want some pieces to retain a slightly firmer texture.

The smoked ham is the key ingredient here. As it cooks, its savory, smoky flavor gradually works its way into the beans and broth.