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Southern Ham and Bean Soup with Cornbread crumbles

Southern Ham and Bean Soup with Cornbread Crumbles

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
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)

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.