Linda Williams' Many Bean Soup

A Southern-style bean soup built around a bag of mixed dried beans and a leftover ham bone, two pantry items that together produce a pot of soup with surprising complexity. The mixed bean blend (typically navy, kidney, pinto, black, and great northern in various proportions) means every spoonful hits slightly different, with some beans breaking down creamy and others holding their shape through the long cook.

The ham bone is non-negotiable. Scrap ham clinging to the bone, the bone itself, and the marrow all contribute flavor as the pot simmers. If you don’t have a ham bone, a smoked turkey leg, a chunk of smoked pork shoulder, or a ham hock works as substitute. Avoid using cubed ham alone; without the bone, the broth stays flat and one-dimensional.

The overnight soak is the critical prep step. Dried beans soaked in plenty of cold water overnight hydrate evenly and cook in about half the time of unsoaked beans. Drain the soaking water (it carries away some of the compounds that cause gas) before starting the soup with fresh water.

The basic seasoning is minimal (onion, tomatoes, carrots, chili powder, garlic powder) but that’s enough given how much flavor the ham bone brings. Total cook time runs about 3 hours and 45 minutes, most of it hands-off simmering.

Kitchen Tips

• Pick through the dried beans before soaking. Small stones sneak in during packaging and can crack teeth.
• Don’t add salt during the long bean simmer. Salt firms up the bean skins and slows tenderizing. Season at the end.
• Skim foam off the top during the first 15 minutes of simmering. That foam is saponins and will taste soapy if left in.
• Make a day ahead. Bean soups always taste better after a night in the fridge and gentle reheating.

Variations

• Swap the ham bone for a smoked ham hock or bacon for similar smoky depth.
• Add a splash of apple cider vinegar at the end to brighten the flavor.
• Stir in chopped kale, collards, or spinach in the last 15 minutes for extra greens.