Soups & Stews
This 10 bean soup recipe with ham delivers the ultimate comfort food experience—rich, hearty, and packed with 10 varieties of beans for maximum texture and flavor. 💛 The secret lies in slow-cooking the beans with ham until they're tender and infused with savory, smoky notes, while the broth develops deep, complex layers of taste.
What sets this recipe apart is the balance of traditional techniques—like browning the ham and simmering the beans low and slow—and modern shortcuts, such as using a pressure cooker to cut prep time in half. The result is a soup that's both restaurant-quality and foolproof for home cooks, with every spoonful offering a mix of creamy, hearty, and slightly crispy bean textures.
By the time you're done, you'll have a steaming pot of soup that's perfect for chilly evenings, game day gatherings, or a cozy family dinner. The ham adds a deep, savory backbone, while the beans bring heartiness and variety. Serve it with crusty bread to soak up every last drop of that flavorful broth.
This recipe is designed to be flexible—whether you're using dried beans for maximum flavor or canned beans for convenience. The instructions will guide you through every step, ensuring a hearty, ham-infused stew that's sure to become a staple in your meal rotation.
Ingredients for 10 bean soup recipe with ham
Ten beans, one pot, endless flavor—this is your ultimate comfort soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Kidney Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Black Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Pinto Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Great Northern Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Cannellini Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Lima Beans 🌱 | ¼ cup | Rinsed before cooking |
| Dried Chickpeas 🌱 | ¼ cup | Rinsed before cooking |
| Dried Lentils 🌱 | ¼ cup | Green or brown preferred |
| Dried White Beans 🌱 | ¼ cup | Rinsed before cooking |
| Yellow Onion 🧅 | 1 whole | Diced for base |
| Carrot 🥕 | 2 medium | Peeled and chopped |
| Celery Stalk 🌿 | 2 whole | Diced for base |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Smoked Ham Hock 🥓 | 1 lb | Or substitute ham bone |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For richness |
| Bay Leaf 🌿 | 1 whole | For aromatic depth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | For browning ham |
The beans are the heart of this soup, so buy dried for maximum flavor. Costco or bulk bins usually have the best selection, but any grocery store carries them. Navy, kidney, and black beans are staples—look for them in the canning aisle if dried isn't available. The ham matters too: smoked hock gives the broth that deep, smoky backbone, but a ham bone works just as well. If you're short on time, canned beans cut prep by hours—just drain and rinse them first. The key is variety: each bean brings its own texture and taste, from the creamy navy to the crispy chickpeas.
No smoked ham? Substitute a ham bone or even a few slices of ham—just don't skip the saltiness. Swapping dried for canned? Use 15 oz canned per 1 cup dried. The tomato paste can be skipped if you're not a fan, but it adds that umami richness that ties everything together. Fresh herbs like thyme or parsley can go in at the end—Trader Joe's has great dried blends if you're in a pinch. And if you're using a pressure cooker, reduce the broth by 1 cup since it won't evaporate as much.
This soup only gets better with time—3-4 days in the fridge lets the flavors meld perfectly. Freeze portions for up to 3 months by portioning into containers. I always make double batches because it disappears fast. The ham bone? Save it for next time—simmer it in water for 10 minutes, then use the broth in another recipe. And if you're worried about beans being mushy, don't overcook them. They should be tender but still hold their shape.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll be real—soaking beans used to stress me out. This soup? Just toss the dried beans in a pot with ham hocks and water, let them simmer overnight. Wake up to a flavor bomb with zero effort.
- Ham Hocks Magic: That salty, smoky ham transforms the beans into something ridiculously good. The broth gets deep, rich, and somehow the kidney beans soak up all the savory goodness—no extra seasoning required.
- Leftovers That Win: Make a double batch and thank me later. This soup only gets better the next day as the flavors meld. Freeze half for lazy Mondays or pack it for work—no one will guess it’s reheated.
- Budget-Friendly Feast: Five types of dried beans? Actually cheaper than buying canned. Add ham hocks or a bone-in ham, and suddenly you’ve got a hearty meal that feeds four for under $10. My wallet and my family approve.
Step-by-step instructions for hearty ham-infused 10 bean stew
This soup delivers rich, smoky depth from the ham hock and tender textures from ten different beans.
🔥 Step 1: Brown the Ham Hock for Maximum Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Place the 1 lb smoked ham hock in the pot, skin-side down, and let it brown for 8-10 minutes until the skin is deeply golden and crispy in spots.
Here's the thing—this browning step builds incredible flavor through the Maillard reaction. Don't rush it; let the fat render out and the skin develop that beautiful crust. Once browned on all sides, remove the ham hock and set it aside on a plate. The rendered fat in the pot will become the foundation of your soup's rich base.
👨🍳 Step 2: Sauté the Aromatic Vegetable Base
In the same Dutch oven, add the 1 whole yellow onion (diced), 2 medium carrots (peeled and chopped), and 2 whole celery stalks (diced). Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften slightly and begin to release their juices.
Add the 4 cloves garlic (minced) and 2 tablespoons tomato paste, stirring to coat everything evenly. Cook for another 1-2 minutes until the garlic becomes fragrant and the tomato paste darkens slightly. This aromatic base will infuse the entire soup with deep, savory flavor.
🥘 Step 3: Combine All Beans and Simmer
Return the ham hock to the pot and add all the rinsed beans: 1 cup dried navy beans, 0.5 cup dried kidney beans, 0.5 cup dried black beans, 0.5 cup dried pinto beans, 0.5 cup dried great northern beans, 0.5 cup dried cannellini beans, 0.25 cup dried lima beans, 0.25 cup dried chickpeas, 0.25 cup dried lentils, and 0.25 cup dried white beans.
Pour in the 6 cups vegetable broth and add the 1 whole bay leaf, 1.5 teaspoons salt, and 0.5 teaspoon black peppercorns. Bring everything to a boil, then immediately reduce heat to low and let it simmer gently for 2-2.5 hours. The beans should become tender but still hold their shape—this is key for that perfect hearty texture.
⏰ Step 4: Finish and Rest for Perfect Texture
After simmering, remove the ham hock and let it cool slightly, then use two forks to shred the meat from the bone. Discard the bone and skin. Return the shredded meat to the pot and stir it into the soup. Taste and adjust seasoning if needed—this is where you can really make the soup sing.
Let the soup rest for 10-15 minutes before serving. This resting period allows the flavors to meld and the beans to absorb all that delicious liquid. The result should be a rich, hearty stew where each spoonful delivers layers of smoky ham flavor, tender beans, and aromatic vegetables.
Pro Tips For Making 10 Bean Soup Recipe With Ham
- SOAK BEANS SEPARATELY: Navy beans and Great Northerns take longer to soften—soak them overnight in cold water, while kidney and black beans only need 4 hours. I learned this the hard way when my soup had rock-hard navy beans floating like alien life. Drain and rinse before cooking to avoid cloudy water.
- CUT HAM IN CHUNKS: Skip pre-sliced ham—cube it yourself into 1-inch pieces. Smaller bits melt into the broth faster and distribute flavor evenly. My grandmother swore by this, and she was right: store-bought slices often turn mushy and clump together.
- SIMMER, DON’T BOIL: Once the beans are tender, lower the heat to a gentle simmer. Boiling after they’re done turns them to mush, and you’ll end up with a gluey soup. A steady 180°F (82°C) keeps them intact—just taste a bean to check.
- ADD HAM LAST: Toss the ham cubes in halfway through cooking, then add them back with the broth at the end. This keeps the meat tender and prevents it from drying out or floating in a greasy layer. (Yes, even if you’re impatient like me.)
Make-ahead tips for this recipe
Prep Ahead Strategy
Start by rinsing and sorting all your dried beans the night before—this saves 20 minutes of prep time the next day. Store them in a large bowl with cold water overnight to soften slightly, then drain before cooking. I keep a quart-sized container in my fridge just for this purpose. The ham hock can also be prepped ahead: brown it and refrigerate in a sealed container for up to 2 days. Just reheat it in the pot before adding broth. 💡
Slow Cooker Shortcut
For a hands-off approach, combine all ingredients in your 6-quart slow cooker and cook on low for 8-10 hours or high for 5-6 hours. The key difference? The slow cooker's gentle heat prevents beans from overcooking while keeping the broth flavorful. I always add ½ cup extra broth if using canned beans to compensate for their higher moisture content. The ham hock stays in the pot the whole time—no extra steps needed.
Freezer-Friendly Portions
Divide cooled soup into 2-cup portions in freezer-safe containers, leaving ½-inch headspace for expansion. Label with the date—this soup stays delicious for up to 3 months. When reheating, thaw overnight in the fridge, then warm on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. Add a splash of water or broth if it thickens too much. The beans hold their texture perfectly after freezing. ❄️
Bean Soaking Hack
Instead of soaking overnight, use the quick-soak method: Boil all beans for 2 minutes, then let them sit off heat for 1 hour before adding to the soup. This cuts prep time by half while ensuring even cooking. For extra flavor, add 1 tsp apple cider vinegar to the soaking water—it tenderizes the beans faster and adds subtle tang. I swear by this method when I'm short on time but still want restaurant-quality results.
Broth Boosting
Save time and deepen flavor by using homemade broth instead of store-bought. Simmer ham bones with onion skins and celery tops for 30 minutes, then strain. The extra effort pays off with a richer, more complex base. For a shortcut, I keep a 1-gallon container of frozen broth in my freezer—just thaw it before using. The ham hock's rendered fat in the pot also enriches the broth naturally, so don't skip browning it first.
Make-Ahead Garnish Kit
Prep garnishes separately to keep them fresh. Chop ½ cup parsley and store in an airtight container with a damp paper towel. Toast 2 tbsp breadcrumbs with 1 tsp olive oil and set aside. Keep these in the fridge until serving—just sprinkle on top of the hot soup. For extra flair, add 1 tbsp hot sauce or a squeeze of lemon right before eating. This keeps your soup looking restaurant-worthy with minimal last-minute effort. ✨
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this recipe?
Use 15 oz canned beans per 1 cup dried to maintain the same quantity. Drain and rinse them well to remove excess sodium. For best texture, mix canned and dried beans—try half canned, half dried for a balance of convenience and depth of flavor. The canned beans will cook faster, so reduce simmering time by 30-45 minutes.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 4-5 days. The flavors actually improve as it sits! For longer storage, freeze portions in 2-cup containers with ½-inch headspace for up to 3 months. Thaw overnight in the fridge before reheating. The ham and beans hold their texture perfectly when frozen.
How can I make this soup vegetarian?
Replace the ham hock with 1 cup smoked paprika and 1 tbsp liquid smoke for depth. Use vegetable broth and add 1 cup mushrooms (sautéed) plus 1 diced bell pepper for umami. The beans will still be hearty—just skip the meaty richness. For extra protein, add 1 cup cooked lentils or 1 block crumbled tempeh.
Why do some beans stay hard after cooking?
Old or poor-quality dried beans often stay hard. Always check for shrunken, discolored, or broken beans before cooking. If using dried, soak them for 1 hour (or quick-soak for 2 minutes boil + 1 hour off heat). For stubborn beans, add ½ tsp baking soda to the pot—it helps soften them faster. Never overcook, or they'll turn mushy.
Can I use a pressure cooker to speed this up?
Yes! After browning the ham and sautéing veggies, add all beans, broth, and seasonings. Pressure cook for 30 minutes on high pressure (no need to soak beans first). Quick-release the pressure, then let it sit for 5 minutes before opening. This cuts cooking time by 2 hours while keeping beans tender. Just reduce broth by 1 cup since pressure cookers retain more moisture.