Ham and Bean Soup | Magnolia Days

Ham and Bean Soup

Ham and Bean Soup is a hearty soup made with ham and 15 types of beans. It is a great way to use a ham bone to make a delicious meal.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours
Servings 8 servings
Author Renee


  • 1 bag HamBeensĀ® 15 Bean Soup 20 ounces
  • 1 ham bone preferably with some ham still on it
  • 2 quarts vegetable broth
  • 1 to 2 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 box Pomi chopped tomatoes 26.46 ounces
  • 1 teaspoon chili powder
  • Juice of 1 lemon
  • 1 teaspoon pepper
  • Salt if needed


  1. In a large stockpot, soak dried beans in 2 quarts of water overnight (at least 8 hours). Discard the ham seasoning packet. Drain beans and put back in the stockpot.
  2. Add ham bone and vegetable broth. Bring to a boil and then simmer loosely covered for 2 1/2 hours. Skim off any foam that forms on the top while simmering.
  3. In a skillet, add olive oil and onions. Cook onions on medium-low until translucent, stirring occasionally. Add garlic to the onions and cook for an additional 1 to 2 minutes until fragrant.
  4. Add onions and garlic to beans. Add chopped tomatoes, chili powder, lemon juice, and pepper to beans. Simmer for an additional 30 to 45 minutes.
  5. Taste soup and add salt if needed. Remove ham bone. Shred any large chunks of ham from the bone or in the soup and put the ham pieces back into the soup. Discard ham bone.