Old-Fashioned Michigan Bean Soup
A hearty Michigan bean soup with tender navy beans, smoky ham, and tomatoes, perfect for comforting meals and suitable for family gatherings or cold weather.
Ingredients
Instructions
- Wash beans thoroughly. Cover with water. Bring to a boil. Boil for 2 minutes. Cover. Remove from heat.
- Let stand for 1 hour.
- Add ham hock or ham bone, salt, and pepper to the beans.
- Heat to boiling.
- Reduce heat, cover, and simmer for 2 1/2 hours.
- Remove ham bone and cut off the meat.
- Add minced onion, ham meat, and chopped stewed tomatoes.
- Mix well.
- Cover and simmer for 1 hour longer.
- Stir in milk.
- Heat a few minutes more and serve.
Tips & Substitutions
For a richer flavor, soak the navy beans overnight instead of just one hour. You can substitute the smoked ham hock with diced bacon or even a vegetarian option like smoked tempeh for a different twist. Adding a bay leaf during simmering enhances the soup's aroma. Adjust the salt based on your preference, especially if using a salty ham.
Serving Suggestions
Serve the Michigan Bean Soup with crusty bread or cornbread for a hearty meal. A simple green salad or coleslaw makes a refreshing side. This dish pairs beautifully with Roberta'S Company Casserole for a comforting family dinner. For extra flavor, top with fresh herbs or a dash of hot sauce before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of water or milk if it thickens. You can also microwave it in short bursts, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Michigan Bean Soup contains roughly 416 calories, with 12g protein, 73g carbohydrates, and 10g fat. It is an excellent source of vitamin C (250% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (35% of the Daily Value). Note that it is relatively high in sodium, at 1316mg per serving (57% 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 dried beans instead of canned?
Yes, dried beans are preferable for this recipe. Just ensure they are soaked and cooked properly before adding them to the soup. Dried beans provide a better texture and flavor compared to canned options, making your soup more authentic and satisfying.
How can I make this recipe vegetarian?
To make a vegetarian version, omit the ham hock and substitute with smoked paprika or liquid smoke for a similar depth of flavor. You can also add vegetables like carrots and celery for added texture and nutrition. Using vegetable broth instead of water enhances the taste as well.
Can I freeze the leftovers?
Yes, Michigan Bean Soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove, adding a little milk if necessary to restore creaminess.
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).