There’s something deeply comforting about a steaming bowl of Southern ham and bean soup on a chilly evening, especially when it’s topped with buttery, golden cornbread crumbles. This recipe leans into those classic, rustic flavors we all crave in fall soups and stews—smoky ham, creamy navy beans, and aromatic vegetables all simmered into a hearty, soul-warming bowl. Whether you're using a leftover ham bone from Sunday dinner or pulling out that bag of 15 beans from the pantry, this is the kind of soup that makes a home smell like love and tastes like tradition. The best part? It’s just as welcome on the stovetop as it is in a crockpot.

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Southern Ham and Bean Soup with Cornbread Crumbles

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Main Course

Cuisine American

Servings 6

Equipment

Large Dutch oven or soup pot Ideal for stovetop simmering and excellent heat distribution.
Crockpot/Slow Cooker If making a crockpot ham version, it’s a lifesaver for busy weekdays.
Cutting board and sharp knife For prepping vegetables and ham.
Colander and bowl For rinsing and soaking the beans (especially if using dried beans).
Wooden spoon or ladle For stirring and serving.
Sheet pan (optional) If you’re crisping up your cornbread crumbles in the oven.

Ingredients

For the Soup

1 large meaty ham bone or 1 ham hock
2 cups cooked chopped ham leftover ham works perfectly
2 cups dried navy beans or a 15 bean mix
1 large yellow onion diced
2 carrots peeled and chopped
2 celery ribs chopped
4 cloves garlic minced
1 bay leaf
1 tsp smoked paprika
½ tsp dried thyme
Salt and freshly ground black pepper to taste
8 cups chicken broth or water plus more if needed
1 tbsp olive oil or bacon drippings

For the Cornbread Crumbles

1 cup cornbread crumbled (store-bought or homemade)
1 tbsp melted butter
¼ tsp smoked paprika optional

Instructions

Prep the Beans (If Using Dried)

If you’re using dried navy beans or a 15 bean blend, rinse them thoroughly and soak overnight. If you’re short on time, do a quick soak: boil the beans in water for 2 minutes, then let them sit covered for 1 hour before draining.

Sauté the Aromatics

In a large Dutch oven, heat olive oil or bacon drippings over medium heat. Add diced onions, carrots, and celery. Sauté for about 6-8 minutes until soft and fragrant. Add minced garlic and cook for another minute.

Add Ham Bone and Spices

Nestle your ham bone (or ham hock) into the pot. Sprinkle in smoked paprika, thyme, and a bay leaf. Pour in the broth or water and bring to a simmer.

Add the Beans

Drain and rinse your soaked beans. Add them to the pot and stir to combine. Cover the pot loosely with a lid and let it simmer gently over low heat for about 2 to 2½ hours, or until beans are tender and the meat has infused the broth.

Shred Ham and Finish Soup

Remove the ham bone, shred any remaining meat off it, and return the meat to the pot. Add in your chopped ham and cook for another 10-15 minutes to let everything meld. Taste and adjust seasoning with salt and pepper.

Make the Cornbread Crumbles

While the soup is finishing, preheat your oven to 375°F. Toss your crumbled cornbread with melted butter and smoked paprika. Spread it on a baking sheet and toast in the oven for 8-10 minutes until crispy.

Serve

Ladle the soup into bowls and top generously with warm cornbread crumbles. A few dashes of hot sauce or a sprinkle of chopped parsley never hurt.

Pairings

This Southern ham and bean soup shines when paired with classic Southern sides or light contrast dishes. Here are a few ideas:

Greens: Braised collard greens or mustard greens offer a slightly bitter contrast that balances the rich soup.
Salad: A crisp apple and arugula salad with lemon vinaigrette refreshes the palate.
Cornbread Muffins: If you don’t want crumbles, serve full cornbread muffins on the side.
Sweet Tea or Apple Cider: Perfect beverage choices to match the comforting vibe.
Pickled Vegetables: A few pickled okra or dilly beans on the side can add a welcome acidic snap.

FAQs

1. Can I use canned beans instead of dried beans?

Yes! If you're short on time, canned beans (like navy beans or great northern beans) work well. Just reduce the cook time to about 45 minutes after you’ve simmered the ham bone to develop flavor. Rinse the beans thoroughly before using.

2. What’s the best cut of ham to use?

This soup thrives on flavor from a ham bone or ham hock. But for added meatiness, toss in chopped cooked ham—preferably from a bone-in roast. Leftover ham is especially great. Avoid deli ham—it lacks the smoky depth needed for real Southern flavor.

3. How do I make this in a crockpot?

To make a crockpot ham and beans version, layer the beans, vegetables, ham hock or ham bone, spices, and broth in the slow cooker. Cook on low for 8 hours or high for 4-5 hours. Remove the bone, shred meat, and stir before serving.

4. Can I freeze this soup?

Absolutely. Ham soup with ham bone freezes very well. Let it cool completely before portioning into freezer-safe containers. It keeps for up to 3 months. Just leave off the cornbread crumbles until serving.

5. Is 15 bean & ham soup different from navy bean soup?

Yes and no. The core method is the same, but navy bean soup is typically more uniform in texture and flavor. A 15 bean and ham soup will have more texture and variety, thanks to the mix of legumes. Both are excellent bean soup recipes to keep in your rotation.