81 ham soup recipes

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Hamalaya casserole layers diced ham, green beans, and minute rice in a creamy soup base topped with melted cheese. A quick one-dish weeknight dinner ready in 35 minutes.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

A thick, hearty steakhouse potato soup loaded with ham, carrots, celery, and sharp cheddar cheese spread. Chunky, warming, and big enough to feed 10 hungry people on a cold night.

White Michigan bean soup is a three-ingredient classic: white navy-style beans simmered slowly with a smoked ham hock, then partly mashed to thicken. Old-school, no-fuss comfort.

Old-fashioned navy bean soup simmered low and slow with a meaty ham bone, onions, and bay leaf. Just 7 ingredients, feeds a crowd of 15, and freezes like a dream.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.