This ham bean soup is my answer to the "what do I do with that leftover ham?" problem, and it's a good one: smoky diced ham, black beans that get a little creamy on their own, sweet pops of corn, and just enough spice to keep things interesting without turning dinner into a dare. I built it to taste like it simmered all day, but it's honestly a straightforward ham and beans stovetop situation you can pull off on a weeknight with mostly pantry stuff. The little trick is mashing some of the beans right in the pot, which gives you that hearty, almost creamy bean soup vibe without needing cream at all (unless you want it, and I fully support that).
large dutch oven or heavy-bottom pot use a 5 to 7 quart pot so there's room to simmer without splashing; a stockpot works too, but a heavy-bottom pot helps prevent scorching once the soup thickens
Chef’s knife and cutting board a sharp knife matters here because you're doing a fairly classic mirepoix-style chop; pre-diced onion and celery are fine if you're in a hurry
Wooden spoon for scraping up the browned bits after sautéing; a silicone spatula also works
Can opener if you're leaning into bean soup with canned beans (which is exactly what this recipe does), don't forget this very unglamorous hero
Potato masher or sturdy fork for mashing a portion of the beans to thicken the soup; you can also use an immersion blender and pulse a few times, but don't overdo it
Ladle not required, but it makes serving less messy; a heatproof measuring cup works in a pinch
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Dice the onion, celery, and carrot into small, even pieces so they soften at the same pace. Mince the garlic. If your ham isn't already diced, cut it into bite-size cubes (think: spoon-friendly). If using a smoked ham hock, give it a quick rinse and set it near the stove so you don't forget it.
Drain and rinse the black beans well. This small step keeps the broth from tasting tinny and helps you control salt, which matters a lot in any ham bean soup.
build the flavor base
Set a large dutch oven over medium heat and add the olive oil. Once the oil looks shimmery, add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables look glossy and softened, 8 minutes.
Add the garlic and tomato paste. Stir constantly until the tomato paste turns a shade darker and starts sticking a little to the bottom, 1 minute. Those sticky bits are flavor; don't panic.
Add cumin, smoked paprika, oregano, chipotle powder (if using), bay leaf, kosher salt, and black pepper. Stir for 30 seconds so the spices bloom in the fat and wake up.
simmer the soup
Add the diced ham and stir it into the spice base until it smells extra smoky and toasty, 1 minute. If you're using a ham hock, nestle it into the pot now.
Pour in the chicken broth and water, scraping the bottom of the pot with a wooden spoon to release the browned bits. Add the rinsed black beans and stir.
Bring the soup to a gentle simmer over medium-high heat, then reduce to medium-low and keep it at a steady, lazy bubble. Cover partially and simmer 25 minutes so the flavors marry and the broth thickens slightly.
thicken and finish
Remove the bay leaf. If you used a ham hock, pull it out onto a plate. Let it cool for 2 minutes, then shred any meat and return it to the pot. Discard bones and tough skin.
To thicken: use a potato masher to mash some of the beans directly in the pot, about 10 firm presses. You're not making a purée; you're creating body. This is the move that makes it taste like an easy ham bean soup that simmered forever.
Stir in the corn and simmer until the corn is hot and sweet, 5 minutes. Taste the soup and adjust salt and pepper. If the soup tastes a little flat, add a pinch of salt first, then a squeeze of lime.
Turn off the heat and stir in lime juice. Ladle into bowls and finish with cilantro. If you want it richer, add a spoon of sour cream to each bowl and swirl it in right before eating.
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Skillet Cornbread: Cornbread leans into the sweet corn in the soup and gives you something sturdy to dunk. A slightly salty, crisp-edged skillet version is ideal, especially if your soup is on the brothy side.
Limey Cabbage Slaw: A crunchy slaw (cabbage, lime, a little oil, and salt) cuts the soup's smokiness and keeps the meal from feeling too heavy. It's also a nice temperature contrast if the soup is piping hot.
Rice or Quinoa: If you want the soup to eat like a full-on bowl meal, spoon it over cooked rice or quinoa. It soaks up the smoky broth and turns leftovers into something even heartier the next day.
Toppings and Extras
Pickled Jalapeño: A few slices add acidity and snap, which makes the ham taste even smokier and the beans taste more buttery. Great if you skipped the chipotle powder but still want a little zing.
Crushed Tortilla Chip: Crunchy, salty, and perfect for turning this into a spoon-and-scoop situation. Add them at the last second so they stay crisp.
Extra Lime Wedge: A final squeeze at the table wakes everything up. If your ham is especially rich or fatty, lime keeps the flavors sharp and clean.
Beverage Options
Mexican Lager: Light, crisp beer is a great match for smoky ham and cumin-heavy broth. It refreshes your palate between bites without competing with the soup's flavor.
Sparkling Water With Citrus: If you want something nonalcoholic that still feels intentional, bubbly water with lime or grapefruit keeps the meal bright and doesn't add sweetness.
Medium-bodied Red Wine: A fruit-forward red with soft tannins (like garnacha) works surprisingly well with black beans and smoked paprika, especially if you add sour cream on top.
FAQs
What kind of ham works best in this ham bean soup?
This recipe is flexible. Leftover baked ham (any cut) is ideal because it's already flavorful and easy to dice. A ham steak is the best grocery-store shortcut because it's thick and meaty. You can also use diced deli ham in a pinch, but choose a thicker cut so it doesn't dissolve into the broth.
Can I make this as a bean soup with canned beans only (no ham hock)?
Yes. The smoked ham hock is optional. If you skip it, the soup still tastes rich from the sautéed aromatics, spices, and diced ham. If you want more smoky depth without a hock, add 1/2 teaspoon extra smoked paprika or a few dashes of hot sauce.
How do I make it thicker and more "creamy" without adding dairy?
Mash more of the beans in the pot. The starch from black beans naturally thickens the broth, giving you that creamy bean soup texture without any cream. For an even thicker result, simmer uncovered for 5 minutes at the end, stirring often so it doesn't stick.
Is this an easy ham bean soup for meal prep, and how do I store it?
Absolutely. Cool the soup, then refrigerate in airtight containers for 4 days. It thickens as it sits, so reheat with a splash of broth or water and stir well. The flavor gets better overnight, which is exactly what you want from ham and beans stovetop leftovers.
Can I freeze it, and will the corn get weird?
You can freeze it for 3 months. The corn holds up well, especially frozen corn. Thaw overnight in the fridge, reheat gently, and add fresh lime juice at the end to bring the flavor back to life.
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