Soups & Stews
This 9 bean soup with ham recipe delivers hearty, smoky comfort in every spoonful—perfect for chilly evenings or family gatherings. The secret lies in slow simmering dried beans with ham until they're tender and flavorful, creating a rich broth that transforms simple ingredients into a restaurant-worthy stew. I've perfected this version to work in both traditional pots and modern pressure cookers, so you get the same deep flavors without waiting all day.
What sets this recipe apart is the balance of textures and flavors: creamy beans, savory ham, and a broth infused with aromatic vegetables and herbs. The ham adds that signature smoky depth while keeping the dish light enough for a weeknight dinner. Whether you're using a slow cooker, Instant Pot, or stovetop, the technique remains the same—simmer until everything melds into harmony.
By the time you're done, you'll have a perfectly seasoned soup with beans that practically melt in your mouth and ham that's infused with all the broth's rich flavors. The aroma alone will have everyone gathering around the table, and the taste? That's where the magic happens—each bite is a perfect blend of hearty, savory, and just a little sweet.
This recipe scales beautifully for crowds and reheats even better the next day, making it ideal for meal prep. The instructions are designed to be foolproof, whether you're a seasoned cook or new to bean soups. Let's get started on creating this comforting classic that's been warming kitchens for generations.
Ingredients for 9 bean soup recipe ham
Nine bean varieties plus smoky ham—this is your pantry's best-kept secret for cozy dinners.
| 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 Pinto Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Great Northern Beans 🌱 | 1 cup | Soaked overnight or quick-soaked |
| Dried Chickpeas 🌱 | ½ cup | Soaked overnight or quick-soaked |
| Dried Lentils 🌱 | ½ cup | Green or brown preferred |
| Dried White Beans 🌱 | ½ cup | Soaked overnight or quick-soaked |
| Dried Butter Beans 🌱 | ½ cup | Soaked overnight or quick-soaked |
| Smoked Ham Hock 🥓 | 1 whole | For deep smoky flavor |
| Onion 🧅 | 1 whole | Yellow or red, chopped |
| Carrot 🥕 | 2 whole | Medium, chopped |
| Celery Stalks 🌿 | 3 whole | Chopped, with leaves |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Bay Leaves 🌿 | 2 whole | Fresh preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | For sautéing |
| Tomato Paste 🍅 | 2 tbsp | For richness |
| Vegetable or Chicken Broth 💧 | 6 cups | Low-sodium preferred |
The beans are the heart of this soup, so quality matters. I grab mine from the bulk section at Whole Foods or Trader Joe's—they keep better and taste fresher. If you're short on time, no-soak beans work too, but they take longer to soften. The ham hock is non-negotiable for that deep, smoky flavor—Oscar Mayer or Hormel are reliable brands. For the aromatics, fresh celery leaves add extra flavor, so don't toss them! If you're using dried beans, soaking overnight cuts cooking time by half—just remember to drain and rinse well before adding to the pot.
No smoked ham hock? Substitute with smoked bacon or a smoked sausage, but reduce to half the amount. Running low on thyme? Oregano or rosemary works in a pinch, but thyme's earthy note is key. Short on broth? Water plus a bouillon cube gets you close, but the flavor won't be as rich. For the beans, mix and match what you have—black beans, kidney beans, and pinto beans are the easiest to find. If you're using canned beans, rinse them well to remove excess sodium. The tomato paste can be skipped if you're sensitive to acidity, but it adds a nice depth that rounds out the flavors.
This soup tastes even better the next day—reheat gently on the stove and add a splash of broth if it's too thick. Keeps in the fridge for 5-6 days or freezes beautifully for up to 3 months. I like to portion it into containers with some broth so it reheats smoothly. The beans will soften further when reheated, so start with slightly firmer beans if you're freezing. For meal prep, double the batch—it's perfect for lunches or potlucks!
Why You'll Love This Recipe
- No-Soaking Needed: I just toss the dried beans in cold water, let them simmer overnight—no pre-soaking, no fuss. The ham and smoked paprika do all the heavy lifting while I sleep, so by morning, it’s ready to finish with a quick 30-minute simmer. (Yes, even on a Tuesday night.)
- Smoky Ham Magic: That first bite? The ham’s salty depth cuts through the earthy beans like a perfect match. I swear, the kidney beans and navy beans soak up the flavor so well, you won’t believe how little effort makes it taste like a Sunday dinner.
- Meal Prep MVP: I make a double batch—one pot for dinner, one for lunches all week. The flavors actually get better as it sits, and the beans hold up perfectly in the fridge. (My coworker’s been asking for the recipe for three days straight.)
- Pantry Powerhouse: Five types of beans? Sounds fancy, but I bet you’ve got three of them already. The rest are cheap, shelf-stable, and stretch into meals that feed four for under $10. Leftovers? Freeze half—it’s my go-to for lazy days when I’d rather not think.
Step-by-step instructions for smoky ham and bean stew
This hearty 9 bean soup delivers rich, smoky depth and velvety texture—every spoonful packed with flavor.
Prepare the Beans for Maximum Flavor
First, sort through all the dried beans—discard any shriveled or damaged ones. Place each type of bean in separate bowls and cover with plenty of cold water: the 1.5 cups dried navy beans, 1 cup dried kidney beans, 1 cup dried black beans, 1 cup dried pinto beans, 1 cup dried great northern beans, 0.5 cup dried chickpeas, 0.5 cup dried lentils, 0.5 cup dried white beans, and 0.5 cup dried butter beans. Let them soak overnight in the refrigerator, or use the quick-soak method by boiling for 2 minutes, then letting them sit covered for 1 hour.
Drain and rinse the soaked beans thoroughly before using. The lentils don't need soaking—just rinse them well. This preparation ensures your beans cook evenly and develop that signature creamy texture. I like to save the soaking liquid for compost—it's nutrient-rich!
Build the Smoky Base with Ham and Aromatics
In a large Dutch oven, heat the 2 tbsp olive oil over medium heat. Add the 1 whole smoked ham hock and cook for 5 minutes on each side until nicely browned. This step develops deep, smoky flavors that'll infuse the entire soup.
Remove the ham hock and set it aside. In the same pot, add the chopped 1 whole onion, 2 whole carrots, and 3 whole celery stalks with leaves. Cook for 8-10 minutes until the vegetables soften and release their sweet aroma. Add the 4 cloves minced garlic and 2 whole bay leaves, cooking for another 1 minute until fragrant.
Develop the Rich Flavor Foundation
Stir in the 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. This creates a beautiful, rich base for your soup. Add the drained beans, 0.5 cup dried lentils, 1 tsp dried thyme, 2 tsp salt, and 0.5 tsp black peppercorns, stirring to combine everything well.
Pour in the 6 cups vegetable or chicken broth and bring the mixture to a gentle boil. Then reduce heat to low and add the ham hock back to the pot. The broth should just cover the beans—if it looks too shallow, add a bit more liquid. Let it simmer uncovered for 1 hour, stirring occasionally to prevent sticking.
Simmer to Perfect Tender Texture
After the initial 1 hour of simmering, check the beans for doneness. They should be tender but still hold their shape—no mushy texture. If they need more time, continue simmering for another 30-45 minutes, checking periodically. The lentils will cook faster than the beans, so they should be perfectly tender by now.
I like to taste the soup at this stage to adjust seasoning. Add more salt if needed, or a splash of broth to reach your desired consistency. The soup should be thick but still spoonable—it'll thicken more as it cools. Remove and discard the bay leaves before serving.
Finish and Serve with Confidence
Once all beans are tender, remove the ham hock and let it cool slightly. Using two forks, shred the meat from the bone and return it to the pot. Discard the bone. Let the soup sit off the heat for 10 minutes to allow flavors to meld completely.
Serve the soup hot with crusty bread or over buttered egg noodles. Each bowl delivers that perfect balance of smoky ham flavor, hearty beans, and aromatic vegetables. The lentils add a delightful earthiness that ties everything together beautifully. This soup tastes even better the next day as the flavors deepen!
Pro Tips For Making 9 Bean Soup Recipe Ham
- SOAK BEANS SEPARATELY: I learned this the hard way—don’t toss all five bean types in one bowl overnight. Kidney beans (the dark ones) soak up water like sponges and turn mushy if left too long, while Navy beans stay firm. Split them into two batches: soak the kidney beans for just 4-6 hours, the others overnight. Rinse before cooking—starchy water makes the soup gummy.
- SIMMER LOW AND LONG: This isn’t a quick weeknight stew. Start with a rolling boil to blanch the ham and beans, then drop the heat to the lowest setting that keeps tiny bubbles breaking the surface. I used to rush it, and the beans stayed mealy. Two hours past tender is better than one hour past perfect—especially for Great Northerns, which hide in the back and play dead.
- SAVE THE SOAK WATER: That murky liquid from your beans? Don’t dump it. Strain it, return it to the pot, and use it as the base for your soup instead of plain water. It’s packed with dissolved starch that thickens the broth naturally—no flour or roux needed. (Yes, even if it looks gross. Taste it.)
- CRUSH HALF THE BEANS: Skip the food processor for this one, but grab a rolling pin and flatten about half the cooked beans (especially the pintos and black beans) while still warm. They’ll break into flakes that release flavor and thicken the soup without turning it into glue. Do it in the pot—no extra bowls to wash. (Your future self will notice the difference.)
Creative variations of 9 bean soup recipe ham
Southern-Style Smoky Twist
For a true Southern touch, swap the ham hock for smoked bacon or smoked sausage—just use half the amount. I like Applewood-smoked bacon from Trader Joe's for its sweet, smoky depth. Add 1 tbsp hot sauce (like Crystal or Tabasco) during the final simmer for a kick, and top each bowl with crumbled bacon bits and pickled jalapeños for extra zing. 🌶️
Italian-Inspired White Bean Upgrade
Transform this into a white bean soup by replacing kidney and black beans with extra great northern beans and cannellini beans. Stir in 1 cup diced tomatoes and 1 tsp dried oregano with the aromatics. Finish with grated Parmesan cheese and a drizzle of extra virgin olive oil for a Tuscan-inspired bowl. The ham hock adds smokiness without overpowering the delicate bean flavors.
Spicy Caribbean Fusion
Give your soup a tropical twist by adding 1 chopped Scotch bonnet pepper (seeds removed for less heat) with the onions. Stir in 1 tsp ground allspice and ½ tsp cinnamon during the simmer. Serve with lime wedges and cilantro for a dish that tastes like a vacation. The sweetness of the Caribbean spices balances the smokiness beautifully.
Vegetarian-Friendly Swap
Skip the ham entirely and use smoked paprika (1 tbsp) to mimic the smoky flavor. Add 1 cup diced mushrooms and 1 chopped bell pepper with the onions for extra depth. Boost umami with 1 tbsp soy sauce or 1 tsp miso paste when adding the broth. Top with avocado slices and fresh lime juice for a vibrant, plant-based version.
Slow Cooker Shortcut
For hands-off cooking, combine all ingredients in your slow cooker on low for 8 hours or high for 4 hours. The key is to soak the beans overnight first to ensure they soften properly. Add ½ cup water if the soup looks too thick during cooking. The slow cooker's gentle heat develops the flavors beautifully without monitoring.
Instant Pot Speed Version
Use your Instant Pot to cut cooking time dramatically. After sautéing the ham and aromatics, add all ingredients except the ham hock. Seal the lid and cook on high pressure for 25 minutes. Quick-release the pressure, then return the ham hock to the pot and let it sit for 10 minutes off heat. The pressure cooker creates a creamy texture while keeping the beans intact—perfect for busy weeknights. ⚡
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this recipe?
Yes, but with a few adjustments! Use 2 (15 oz) cans of each bean type (like kidney, navy, or black beans) instead of dried. Drain and rinse them thoroughly to remove excess sodium. Since canned beans are pre-cooked, reduce the simmering time to 30-45 minutes instead of the full 1.5-2 hours needed for dried beans. The texture will be slightly softer but still delicious.
What's the best way to store leftovers?
Store in an airtight container in the fridge for 5-6 days or freeze for up to 3 months. For best results, portion into containers with some broth to prevent drying out. Reheat gently on the stove with a splash of water or broth to restore creaminess. The flavors actually deepen overnight, making it taste even better the next day!
Can I make this soup in a slow cooker or Instant Pot?
For a slow cooker, combine all ingredients and cook on low for 8 hours or high for 4 hours. For an Instant Pot, cook on high pressure for 25 minutes after sautéing the aromatics. Both methods work beautifully—just ensure beans are properly soaked first. The Instant Pot version cooks faster while maintaining that creamy texture.
Why do my beans turn mushy?
Overcooking or using old dried beans are the most common causes. Always check bean packages for freshness dates, and avoid using beans that feel hard or have cracks. When simmering, maintain a gentle boil—never a rolling boil—which can break down the beans. If they start to look too soft, reduce heat immediately and taste-test for doneness.
How can I make this soup vegetarian?
Skip the ham hock and replace it with smoked paprika (1 tbsp) for depth. Add 1 cup mushrooms and 1 bell pepper with the onions, and boost umami with 1 tbsp soy sauce or 1 tsp miso paste. The beans will still be hearty, and you can top with avocado or lime for brightness. The texture remains rich and satisfying without meat.