This hearty 16-bean soup with ham is budget-friendly, full of vegetables and fiber, and perfect for warming up on a cold day. Made with a mixed bean soup bag, smoked ham and lots of aromatics, it’s an economical, satisfying meal that’s excellent for meal prep and using leftover holiday ham.
16 Bean Soup with Ham and Kale
When winter settles in, a pot of beans simmering on the stove is one of the coziest ways to feed a family. This recipe uses a one-pound (16 oz) bag of mixed beans—typically a blend of lima beans, great northern, kidney, navy, pinto and split peas—plus smoked ham, fragrant herbs and hearty kale. It’s a forgiving recipe: you can swap the smoked ham for sausage, a ham hock or smoked turkey if you prefer.
I like to make this soup on a slow Sunday when there’s time to let the beans soak and the flavors develop. It yields a lot, so it’s great for dinner plus leftovers, and it freezes well for up to three months in airtight containers. Refrigerated, it will keep for about four days. Reheat gently on the stovetop until warmed through.
Ingredients
(Full ingredient amounts shown below; adjust to taste.)
- Beans: 16 oz (1 lb) bag of 16-bean soup mix. If the bag includes a seasoning packet, discard it.
- Oil: 2 teaspoons olive oil (or your preferred cooking oil).
- Meat: 4 oz low-sodium smoked ham steak, diced (or substitute bacon, sausage, a ham hock or smoked turkey).
- Aromatics & Vegetables: 1 medium onion (diced), 2 carrots (sliced), 4 garlic cloves (minced), 1 small green pepper (diced), 2 celery stalks (chopped), 2 green onions (diced), 1/4 cup cilantro (finely chopped).
- Sauce & Spices: 2/3 cup tomato sauce, 1/2 teaspoon ground cumin, 3 teaspoons kosher salt, 1 teaspoon cracked black pepper.
- Herbs: 1 sprig rosemary and 2 sprigs thyme (or 1–2 bay leaves if preferred).
- Greens: 4 cups kale, stems removed and coarsely chopped.
- Water: About 12 cups (for cooking the beans; adjust as needed).
How to Make Bean Soup
- Rinse the bean mix thoroughly and soak overnight in plenty of water. Soaking helps reduce cooking time and improves texture.
- Drain and discard the soaking liquid. Place the soaked beans in a large pot with about 12 cups of fresh water. Bring to a gentle boil, then simmer uncovered on medium-high heat for about 1 hour.
- While the beans begin cooking, heat a large nonstick or heavy skillet over medium heat and add the oil. Add the diced ham and cook until it takes on some color, about 2 minutes.
- Add the onion, carrots, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper to the skillet. Cook for about 5 minutes, until the vegetables are softened and fragrant.
- Transfer the sautéed vegetables and ham to the pot with the beans. Add the rosemary and thyme.
- Lower the heat to medium-low, cover the pot, and cook for an additional hour, stirring occasionally so the beans cook evenly and don’t stick to the bottom.
- Uncover, increase the heat to medium-high, and simmer until the soup thickens slightly and the beans are tender, about 15 minutes. If you prefer a thicker consistency, mash a few beans against the side of the pot or blend a portion and stir it back in (see thickening tips below).
- Add the chopped kale and cook for another 10–15 minutes until the greens are tender but still vibrant.
- Taste and adjust seasoning with additional salt or pepper if needed. Remove herb stems before serving.
Notes and Variations
- If your bean mix includes a seasoning packet, discard it to control sodium and flavor.
- Soaking overnight is recommended for best texture, but if you’re short on time you can use the quick-soak method (boil beans for 2 minutes, remove from heat and let sit for 1 hour) or use a pressure cooker to shorten cook time.
- Pressure cooker/Instant Pot option: reduce the water slightly and cook the soaked beans at high pressure for about 1 hour total (follow your device instructions for beans).
- Swap the ham for sausage, a ham hock, smoked turkey leg, or omit the meat for a vegetarian version—use vegetable stock and add smoked paprika for a smoky depth.
- For extra richness, finish the soup with a splash of vinegar (sherry or apple cider) or a drizzle of good olive oil just before serving.
FAQs
Can you freeze bean soup?
Yes. Cool the soup completely, portion it into freezer-safe containers, leave a bit of headspace, label with the date, and freeze promptly. Bean soups generally freeze and reheat very well; avoid freezing if the soup contains dairy that may separate.
How do I thicken bean soup?
- Mash some beans: Use a ladle to remove a cup or two of beans, mash them with a fork or potato masher, and stir back into the pot to release starch and thicken the broth.
- Blend a portion: Use an immersion blender right in the pot or transfer part of the soup to a blender, puree until smooth and return it to the soup.
- Simmer and reduce: Uncovered simmering evaporates liquid and concentrates flavors; stir occasionally to prevent sticking.
Serving Suggestions
Serve this hearty bean soup with crusty bread, cornbread, or a simple green salad to round out the meal. A sprinkling of fresh herbs or a squeeze of lemon can lift the flavors at the end. Leftovers make great lunches, and the soup often tastes even better the next day after the flavors have had time to meld.
Nutrition (per serving)
- Serving size: 1/4 cup
- Calories: 155 kcal
- Carbohydrates: 36 g
- Protein: 13.5 g
- Fat: 2 g
- Fiber: 18.5 g
- Sodium: 647 mg (approximate; varies with ham and added salt)
More Bean Soup Recipes You Might Like
- Smoked Turkey Black Bean Soup
- Turkey Chili Taco Soup
- Chickpea Tomato Soup with Rosemary
- Pressure Cooker Split Pea Soup with Ham
- Lebanese Lentil Soup
This 16-bean soup with ham and kale is flexible, nourishing and wallet-friendly—an ideal recipe to make in large batches for busy weeks or to use up cooked ham. Enjoy a warm bowl and save the rest for quick, comforting meals ahead.