Big-Batch Bean Soup
A hearty, savory bean soup featuring tender white beans, smoky ham, and flavorful vegetables, perfect for large gatherings or comforting family meals.
Ingredients
Instructions
- Rinse the dry white beans thoroughly.
- Place the beans in a large kettle with the ham or chicken stock and ham bones.
- Bring the mixture to a boil over high heat.
- Reduce heat, cover, and simmer for 2 to 3 hours or until beans are tender.
- Stir in shredded carrots, finely chopped onion, and pepper.
- Cover and simmer for an additional 30 minutes.
- In a small bowl, combine flour with cold water until smooth.
- Gradually stir the flour mixture into the soup.
- Cook the soup for another 10 minutes, stirring occasionally.
- If the soup is too thick, add more water to desired consistency.
Tips & Substitutions
For a richer flavor, consider adding diced smoked sausage or leftover ham in place of ham bones. If you prefer a vegetarian version, use vegetable stock and omit the ham. Be sure to soak the beans overnight for quicker cooking. Adjust the seasoning according to your taste, and feel free to add herbs like thyme or bay leaves for extra depth, similar to flavors found in Old Fashioned Bean Soup(In Memory Of My Dad, Glen Martin).
Serving Suggestions
Serve the bean soup hot, garnished with fresh herbs or croutons for added texture. It pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving it alongside Southern Barbecue Ribs for a hearty gathering. A dollop of sour cream or a sprinkle of cheese can also enhance the flavor profile.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. When reheating, add a splash of water to loosen the soup if it has thickened. Gently warm it on the stovetop over low heat, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Big-Batch Bean Soup contains roughly 2973 calories, with 140g protein, 535g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (649% of the Daily Value), vitamin C (482% of the Daily Value), and vitamin A (333% of the Daily Value). Note that it is relatively high in sodium, at 1350mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. If you do, skip the soaking and initial cooking steps. Rinse and drain the canned beans, then add them to the soup during the last 30 minutes of cooking to heat through and absorb the flavors.
How can I make this soup spicier?
To add some heat, incorporate diced jalapeños or a pinch of cayenne pepper when cooking the onions. You can also serve the soup with hot sauce on the side, allowing each person to adjust the spice level to their preference.
What can I substitute for ham if I want a vegetarian option?
For a vegetarian version, use vegetable broth and omit the ham bones. You can enhance the flavor by adding smoked paprika or liquid smoke. Also, consider adding mushrooms for a meaty texture and depth of flavor without using meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).