My husband and I both enjoy eating homemade bean soup when the temperature drops. It warms you from the inside out and makes you feel good all over. As a result, you’ll want to make this soup as often as possible.
Great Holiday Soup
Everyone seems to be busy during the Christmas season. Consequently, it’s hard to slow down long enough to cook a big meal. If you have the fixin’s for this homemade white bean soup on hand, you can have it on the table in no time flat.
Versatile Bean Soup
One of our favorite soups is my white kidney bean soup. Any type of bean is fine, but we like the size and texture of these. Eat it over rice, with pasta, or by itself. It’s all good!
Homemade Bean Soup Recipe
I like to use a medium-large pot for a 4-serving batch of this soup. We eat our first serving for supper. Even better, we have some left over for lunch the next day.
You’ll need 3 cans of white kidney beans (or whatever kind of bean you prefer).
Add 3/4 cup of diced cooked ham (in a package already diced or dice it yourself).
Another thing you’ll need is 1/2 cup of chopped onions.
Ham adds flavor, substance, and nutrition to your bean soup. You can certainly add more if you want to.
In a medium-large saucepan or stockpot, sauté the chopped onions in the olive oil until they are translucent.
After the onions are translucent, sprinkle in the diced ham and sauté until it is browned on all sides.
Preparing the Beans
Pour in 1 cup of water and the bone broth. As you wait for it to boil, you can prepare the beans.
Drain all of the beans in a colander and pour 1/3 of them into a separate bowl.
Add 1/2 cup of water to beans in the bowl and smoosh with a potato masher until it becomes pasty. However, if you prefer a thinner broth, you can mash fewer beans. Conversely, for a thicker broth, mash more beans.
Final Touches on Your Bean Soup
Next, pour all of the beans (the mashed and the unmashed ones) in the pot. Stir well. Finally, add the onion powder, garlic powder, salt, and pepper and give it a good stir.
Once it begins to bubble, taste it to make sure you’ve added enough salt and pepper.
Great Sides for Homemade Bean Soup
This soup is delicious with cheese and crackers or crusty bread with butter you can make in about 10 minutes: Making Butter at Camp Nana. While we also enjoy canned soup, you can’t compare it to this homemade bean soup.
It’s good served over rice and pasta—both good options if you’re really hungry. Or you can just eat more soup.
Delicious Southern-Style Spoon Rolls
If you don’t already have a good bread recipe, you might want to try this recipe from the Southern Plate blog: Southern Spoon Rolls. They’re excellent with homemade bean soup . . . or any kind of soup, for that matter.
Even More Delicious Recipes
Take a look at tons of recipes at Back to My Southern Roots: Foodie Friday.
Check out the Country Cook’s Weekend Potluck: Leftover Ham Salad.
You’ll also enjoy Skip to My Lou’s recipes: Made by You Mondays.
- • 3 cans of white kidney beans (or whatever kind of bean you prefer)
- • 1/2 cup frozen chopped onions
- • 3/4 cup diced cooked ham (in a package already diced or dice it yourself)
- • 1-1/2 cup water
- • 1 cup bone broth (chicken or beef)
- • 2 tablespoons olive oil
- • 1/2 teaspoon onion powder
- • 1/4 teaspoon garlic powder
- • Salt and pepper to taste
- • Dried or fresh chopped parsley
1. In a medium-large saucepan or stockpot, sauté the chopped onions in the olive oil until they are translucent.
2. Add diced ham and sauté until it is browned on all sides.
3. Pour in 1 cup of water and the bone broth. Prepare the beans while it comes to a boil.
4. Drain all of the beans in a colander and pour 1/3 of them into a separate bowl.
5. Add 1/2 cup of water to the beans in the bowl and smoosh with a potato masher until it becomes pasty.
6. Pour all of the beans (the mashed and the unmashed ones) in the pot. Stir well.
7. Add the onion powder, garlic powder, salt, and pepper and give it a good stir.
8. Let this mixture simmer 1/2 hour to an hour—or whenever you’re ready to eat.
9. Scoop it into bowls and sprinkle it with some parsley to make it pretty.
You can double the recipe and freeze it or have leftovers another day.
Serving Size1 cup
Amount Per Serving Calories 445 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 7g Cholesterol 17mg Sodium 458mg Carbohydrates 62g Fiber 16g Sugar 3g Protein 31g