Mixed Bean, Tomato & Ham Soup

This is the kind of soup that makes you grateful for cold weather. Three different dried beans (kidney, lima, and chickpeas) bring three textures and three earthy flavors to the same pot, while diced ham adds smoky meatiness without overwhelming the legumes.

The overnight soak isn’t optional. Soaking dried beans softens their skins, removes the indigestible sugars that cause digestive issues, and cuts cooking time roughly in half. Skip it and you’ll be simmering for 4 to 5 hours instead of 2.

Adding ham at the end rather than at the beginning is the recipe’s smart move. Most ham-and-bean soups simmer the meat with the legumes for hours and end up with stringy, dried-out ham. Stirring in cubed lean ham just at the end keeps the meat tender and juicy while the soup gets all the flavor it needs from the broth.

Lemon juice at the very end is the finishing trick that separates good bean soup from great. Two tablespoons of fresh juice cuts through the rich, starchy broth and brightens every flavor underneath. Don’t substitute bottled juice; it tastes flat.

Pro Tips

• Don’t add salt during the simmer. It can prevent dried beans from softening fully. Salt at the end with the ham, which is already salty.
• Stir occasionally during the long cook. Beans on the bottom can stick and scorch.
• For a thicker soup, blend a cup of cooked beans and stir back in. Adds creaminess without dairy.
• Make a day ahead. Bean soups improve overnight as flavors meld.

Variations

• Use a smoked ham hock instead of cubed ham for deeper smoky flavor; pull the meat off after cooking and discard the bone.
• Stir in a handful of escarole or kale at the end for color and minerals.
• Add a teaspoon of smoked paprika for extra warmth and depth.