Uncle Ben's Ham & Bean Soup
Submitted by Katieannasara
Uncle Ben’s ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.
YIELD
16 servingsPREP
60 minCOOK
180 minREADY
220 minUncle Ben’s ham and bean soup is the rib-sticking cold-weather classic that turns leftover ham shanks into a meal that feeds a crowd for pennies a serving. Dried navy beans take their time soaking up the smoky ham flavor as everything simmers low and slow, with carrots, celery, onion, and potatoes joining for the last hour to add color, texture, and substance.
The quick-soak technique (boiling the beans 2 minutes, then resting an hour off the heat) is what makes this come together in a single afternoon instead of requiring overnight planning. The boil hydrates the beans rapidly, and the hour rest does the same softening work that a 12-hour cold soak would, without the wait. Drain or rinse the beans only if the water looks particularly muddy.
Ham shanks are the soul of this recipe. The bone, marrow, and connective tissue release gelatin and smoky flavor over the long simmer, transforming plain water into a rich, savory broth that no canned stock can match. Smoked turkey legs work as a substitute, but ham shanks are the right move.
Adding the vegetables only for the last hour preserves their texture. Potatoes simmered for three hours dissolve into the soup, while carrots and celery turn mushy. Late addition keeps each ingredient distinct.
Dicing the ham off the bone and returning it to the soup is the final step that makes each bowl substantial. Use everything: meat scraps, fat, connective bits all add to the texture and flavor.
Serve with crusty bread and a green salad.
Chef Tips
- Sort the beans for stones before cooking, occasional small pebbles hide in the bag
- Don’t salt the beans early in the cooking, salt before they soften toughens the skins
- Skim foam off the surface in the first 30 minutes for a cleaner-tasting broth
- Reheat gently and add water if the soup thickens overnight in the fridge
Variations
- Substitute great northern beans or cannellini for navy beans
- Stir in chopped fresh parsley or a splash of apple cider vinegar before serving for brightness
- Add a handful of cooked pasta or rice for an even heartier soup
Ingredients
Directions
Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.
Then add the ham shanks, garlic and bay leaf to the beans and cover and simmer for 2 hours or until the ingredients are almost tender.
Add the vegetables and salt and pepper to taste and simmer them for 1 hour longer.
Remove the ham shanks, cut off the meat and dice it to add back to the beans.
Reheat the soup to almost boiling then remove the bay leaf.
Ready to serve.
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