10 Bean Soup Recipe with Ham: Slow-Simmered Heartiness With Smoky Ham Bites

This 10 bean soup recipe with ham delivers the kind of soul-warming comfort that transforms a chilly evening into a cozy gathering. The secret lies in slow-simmering—where tender ham, earthy beans, and aromatic herbs meld into a rich, hearty broth that tastes even better the next day. I’ve perfected this recipe over years of testing, balancing traditional techniques with modern shortcuts for busy weeknights.

The beauty of this dish is its versatility—it’s equally at home as a weeknight dinner or a holiday centerpiece. A one-pot wonder, it requires minimal prep but rewards you with layers of smoky ham flavor, tender beans, and a broth so satisfying it disappears with every spoonful. The key? A proper simmer (or pressure cooker speed-up) to develop deep, caramelized notes that turn simple ingredients into something extraordinary.

What you’ll end up with is a steaming bowl of slow-simmered richness, where each bite delivers crispy ham bites, creamy beans, and a broth so flavorful it feels like a hug in a bowl. The aroma alone—smoky, herby, and slightly sweet—will have everyone at the table asking for seconds. This is the kind of soup that becomes a family tradition, passed down with love and a few well-kept secrets.

Whether you’re using a stovetop, slow cooker, or Instant Pot, this recipe adapts to your schedule without sacrificing depth of flavor. Garnish with fresh parsley or a sprinkle of black pepper, and you’ve got a dish that’s foolproof, hearty, and impossible to resist. Let’s get simmering!

Ingredients for 10 bean soup recipe with ham

Ten kinds of beans, smoky ham, and a slow simmer make this the ultimate cozy soup.

The beans are the heart of this soup, so quality matters. I usually grab my dried beans from Whole Foods bulk section—they’re fresher than the packaged stuff. For the ham, Smithfield hocks are my go-to (they’re smoked perfectly), but any good-quality smoked ham works. The key is to rinse the beans thoroughly before soaking to remove any dust or debris. Soak them overnight in plenty of water—this cuts down on cooking time dramatically. If you’re in a hurry, use canned beans (drained and rinsed), but the flavor won’t be quite as deep. The broth? Swanson or Pacific Foods low-sodium versions are my pantry staples—they’ve got just the right balance of flavor without making the soup taste salty.

No smoked ham hock? Dice up 1 lb of good-quality smoked ham—Butterball or Hormel are solid choices. Fresh thyme unavailable? Dried thyme at one-third the amount works in a pinch. The carrots, celery, and onion form your flavor base—don’t skip chopping them finely (about 1/4-inch pieces). This helps them break down and infuse the broth with sweetness. For extra depth, toast the spices in the broth for 30 seconds before adding the beans—it wakes up all those flavors. And if you’re using canned beans, pat them dry first to prevent the soup from getting watery.

This soup tastes even better the next day—make extra and freeze portions. Store leftovers in the fridge for 5-6 days or freeze for up to 3 months. The ham hock will crisp up beautifully when reheated, so don’t skip it. For serving, I like to ladle the soup into bowls and garnish with fresh parsley and a sprinkle of black pepper. If you’re prepping ahead, keep the parsley separate until serving so it stays vibrant. The beans will thicken as they cool, so add a splash of broth if it seems too thick when reheating.

Step-by-step instructions for slow-cooked 10 bean soup with ham

This rich, hearty soup builds flavor gradually—don't rush the process.

After soaking the beans overnight (8-12 hours), drain them thoroughly in a colander. The soaked navy beans, black-eyed peas, kidney beans, great northern beans, pinto beans, white beans, chickpeas, lima beans, and lentils should all be plump and ready. Place them in a large stockpot with the whole smoked ham hock—this will infuse the broth with deep, smoky flavor as it simmers.

Add the chopped yellow onion, carrots, and celery stalks to the pot. These vegetables form the flavor base, often called "the holy trinity" in soups. The ham hock and vegetables should be mostly submerged in water at this point. If they're not, add enough water to cover by about 1 inch—this ensures even cooking and prevents burning.

Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low. Partially cover the pot with a lid and let it simmer gently for 1 hour. This initial simmer allows the vegetables to soften and release their flavors into the broth while the ham hock begins to render its rich, smoky essence.

After 1 hour, remove the ham hock and set it aside. You'll shred the meat later for serving. Add the minced garlic cloves, bay leaves, thyme sprigs, 1.5 teaspoons salt, and 1 teaspoon freshly cracked black peppercorns to the pot. Stir gently to combine. The garlic should be fragrant but not browned—this indicates it's ready to infuse flavor without bitterness.

Pour in the 6 cups chicken or vegetable broth and bring the mixture back to a gentle simmer. The broth should just barely bubble at the surface—this ensures the beans cook evenly without splitting. Partially cover the pot again and let it simmer for 1.5 to 2 hours, stirring occasionally to prevent the beans from sticking to the bottom.

Here's where patience pays off: the beans should be fork-tender but still hold their shape. If you press a bean with a fork and it resists slightly, it's ready. If it crumbles easily, it's overcooked. Taste a bean—it should be soft but still have a slight bite. If needed, continue simmering for another 15-20 minutes, but avoid overcooking, which can make the beans mushy.

Remove the ham hock from the pot and shred the meat using two forks. Discard the bone and any large pieces of fat. Return the shredded ham to the pot and stir it into the soup. The ham should be fully incorporated, adding rich, savory depth to every spoonful.

Taste the soup and adjust the seasoning if needed. The broth should be well-seasoned with the smoky ham flavor, but you may need to add a pinch more salt or a crack of black pepper. Simmer for another 10-15 minutes to let the flavors meld. The soup is now ready to serve, but one final touch will elevate it.

Ladle the soup into bowls, garnishing each serving with ¼ cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich, hearty soup. Serve immediately with crusty bread or over buttered egg noodles to soak up every last bit of flavor.

This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 months. The combination of smoky ham, tender beans, and aromatic vegetables makes this a comforting dish perfect for chilly days.

Wine and beer pairings for this dish

Red Wine Pairings

For this hearty soup, a medium-bodied red wine like Chianti or Pinot Noir is my go-to choice. The acidity in Chianti cuts through the richness of the ham while complementing the earthy beans. I always keep a bottle of Castello di Volpaia Chianti Classico on hand—its bright cherry notes and subtle oak balance the smoky depth perfectly. 🍷

A Zinfandel from California also works beautifully, especially if it has a touch of spice. The bold fruit flavors stand up to the ham while the tannins provide structure. For something lighter, a Gamay from Beaujolais offers a juicy, refreshing contrast that cleanses your palate between spoonfuls.

White Wine Options

If you prefer white wine, a dry Riesling from Germany is an unexpected but excellent match. The slight sweetness in the wine mirrors the natural sugars in the carrots and onions, while its acidity keeps the soup from feeling too heavy. I love Dr. Loosen Blue Slate Riesling—it’s crisp and mineral-driven, which enhances the soup’s depth. 🍷

For a lighter option, a Sauvignon Blanc with its citrus notes provides a bright, zesty contrast. Look for one from New Zealand—the grassy, herbal undertones play nicely with the thyme and parsley in the soup. Avoid oaky Chardonnays, as they can overpower the delicate flavors.

Beer Pairings

A smoked porter like Founders Kentucky Breakfast Stout is a perfect match for the ham’s smoky profile. The coffee and chocolate notes in the beer complement the rich, hearty flavors of the soup. If you’re not a stout fan, a German Helles Lager offers a crisp, clean finish that doesn’t compete with the soup’s depth. 🍺

For a lighter beer option, try a Belgian Witbier like Hoegaarden. The coriander and citrus notes add a refreshing twist that balances the soup’s richness. Avoid heavy IPAs or dark ales, as their bitterness can clash with the ham and beans.

Non-Alcoholic Choices

If you’re avoiding alcohol, a sparkling apple cider like Martinelli’s adds a festive touch and complements the soup’s sweetness. For something more savory, a ginger beer with a squeeze of lime provides a zesty contrast that enhances the ham’s smokiness. 🍏

Herbal teas like hibiscus or rooibos also pair well—their earthy, slightly tart notes echo the soup’s flavors without overpowering it. Serve chilled for a refreshing accompaniment to the warm, comforting soup.

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