10 Bean Soup Recipe with Ham: Hearty One-Pot Meal in 30 Minutes

This 10 bean soup recipe with ham transforms a simple weeknight dinner into a smoky, satisfying one-pot masterpiece in just 30 minutes. The secret lies in layering flavors—caramelized ham, earthy beans, and aromatic herbs—while letting everything simmer until the beans soften just enough to melt into the broth.

I developed this recipe after years of testing, balancing traditional techniques with modern shortcuts like pressure-cooker options for busy evenings. What makes this soup truly special is its versatility. The ham adds salty richness while the beans provide plant-based heartiness, making it a protein-packed dish that feels indulgent yet balanced.

A splash of vinegar at the end brightens the flavors, cutting through the richness of the ham and beans. The result?

A bowl that’s thick enough to stand a spoon yet light enough to sip, with each bite offering a mix of textures—creamy beans, tender ham, and subtle crunch from fresh herbs.

The beauty of this recipe is its one-pot simplicity—no chopping ahead, no multiple pans, just dump, stir, and simmer. Perfect for meal preppers or last-minute cooks, it reheats beautifully and tastes even better the next day.

The ham can be swapped for smoked sausage or bacon if preferred, and a sprinkle of fresh parsley or a drizzle of hot sauce transforms it into a restaurant-worthy dish without extra effort.

Serve with crusty bread to soak up every last drop of that savory broth, or pair it with a simple green salad for a complete meal. Let’s get cooking—this soup is the ultimate crowd-pleaser that proves hearty doesn’t have to mean complicated.

Ingredients for 10 bean soup recipe with ham

Ten types of beans, one pot, and a ham that ties it all together.

The beans are the heart of this soup, so don’t skimp. Store-brand dried beans work perfectly—just make sure they’re labeled as ‘dried’ and not canned. I always grab mine from WinCo or Aldi where they’re cheaper and fresher than the big-box stores. For the ham, Smithfield or Hormel smoked hams are my go-to—they hold up well during simmering and add that perfect salty depth. If you’re using pre-diced ham, check for added sugars or preservatives. The fresh thyme and bay leaves? Penzeys or Trader Joe’s have the best quality, but regular grocery store dried herbs work fine too. Just make sure they smell fragrant when you open the jar.

No dried beans on hand? Canned beans work in a pinch—just drain and rinse them well. Swapping the ham for smoked sausage or bacon is totally fine, though the flavor will shift slightly. The wine vinegar can be swapped for apple cider vinegar if you prefer a sweeter tang. Fresh herbs are ideal, but dried thyme at one-third the amount gets you close. For the broth, low-sodium is key—Swanson or Pacific Foods are solid choices. The tomato paste can be the squeeze tube kind (like Trader Joe’s) if you hate canned mess. And if you’re short on time, pre-diced onions, carrots, and celery from the frozen section save chopping time.

This soup tastes even better the next day—honestly, the flavors meld more overnight. Store in an airtight container in the fridge for up to 5 days. Freezes beautifully for 3 months, so make a double batch if you’re planning ahead. The broth will thicken as it cools, so add a splash of water when reheating. Garnish with fresh parsley right before serving—it adds that bright pop of color and freshness. Leftovers reheat perfectly in a pot or microwave, just stir in a little water if it’s too thick. And if you’re meal prepping, portion it into containers with a side of crusty bread for easy grab-and-go lunches.

Step-by-step instructions for 10 bean soup with ham

Here’s the straightforward method to create a rich, hearty bean soup using all your dried legumes.

In a large Dutch oven, combine all the dried beans: the 1 cup dried navy beans, 0.5 cup dried kidney beans, 0.5 cup dried black beans, 0.5 cup dried white beans, 0.5 cup dried pinto beans, 0.5 cup dried great northern beans, 0.25 cup dried chickpeas, 0.25 cup dried lentils, 0.25 cup dried split peas, and 0.25 cup dried cannellini beans. Add the 1 whole yellow onion (diced), 3 whole carrots (diced), 3 whole celery stalks (diced), and 4 cloves garlic (minced).

Stir everything together and pour in the 6 cups chicken broth. Bring to a boil over high heat, then immediately reduce to a low simmer. Add the 1 lb diced ham, 1 tsp dried thyme, 2 whole bay leaves, 2 tbsp white wine vinegar, 2 tbsp tomato paste, 1.5 tsp salt, and 0.5 tsp black pepper. The soup should bubble gently—this ensures even cooking without scorching.

Cover the Dutch oven and let the soup simmer for 45-50 minutes on the stove. Check periodically—you want the beans to be tender but not mushy. The lentils and split peas will soften first, followed by the larger beans. If the soup reduces too much before the beans are done, add water 1 cup at a time to maintain the liquid level.

Here’s the thing—don’t rush this step. The beans need time to absorb the broth and develop their natural sweetness. You’ll know they’re ready when a spoonful of beans can be mashed easily between your fingers, but still maintains some texture. The ham should be heated through and infused with flavor.

Once the beans are tender, remove the 2 bay leaves and discard them. Taste the soup and adjust the seasoning if needed. The white wine vinegar adds brightness, but if it’s too sharp, you can balance it with a pinch more salt. If the soup needs more depth, add another ½ teaspoon of thyme or a splash of vinegar.

For the final touch, stir in the 0.25 cup chopped fresh parsley. This not only adds freshness but also brightens the presentation. If you prefer a thicker consistency, let the soup simmer uncovered for an additional 5-10 minutes to reduce slightly. If you like it more brothy, simply leave it as is.

Ladle the soup into bowls and serve immediately. The flavors will continue to meld as it sits, but the beans are best enjoyed while still warm. For extra richness, top each serving with a dollop of sour cream or a sprinkle of grated Parmesan cheese. A slice of crusty bread on the side makes this a complete meal.

This one-pot wonder delivers maximum flavor with minimal effort. The combination of beans creates a satisfying texture, while the ham and vinegar add layers of depth. Store any leftovers in the refrigerator for up to 5 days, or freeze for 3 months—the flavors only improve with time.

Storing and reheating this 10 bean soup recipe with ham

Refrigerator Storage

Let your 10 bean soup cool to room temperature (about 30-60 minutes) before transferring to an airtight container. I use glass Pyrex with snap-on lids because they maintain flavor better than plastic.

Store in the fridge at 40°F or below for up to 5 days—the flavors actually deepen overnight as the beans continue to absorb the broth. 💫

Freezer Prep Tips

For long-term storage, portion the soup into quart-sized freezer bags or airtight containers, leaving 1 inch of headspace for expansion. Seal tightly to prevent freezer burn, and label with the date.

This soup freezes beautifully for up to 3 months, though I recommend eating it within 2 months for peak texture. Thaw overnight in the fridge before reheating.