Basic Bean Soup


by: Ana Banana

You can make this soup using virtually any bean, but the cooking times will vary accordingly; some beans cook faster than others, a phenomenon that results more from the age of the bean than the variety. The secret to this soup is the smoke from the ham bone, ham hocks, or bacon. If you don’t have all three, just use more of the one(s) you do have.


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serves: 8

2 cups dried beans (soaked for 4 hours in cold water to cover)

3 quarts broth (or water and more as needed)

Bouquet garni

1 ham bone (or 2 ham hocks)

2 teaspoons salt

1/2 pound bacon (preferably in one piece)

1 large onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1 cup dry sherry

Tabasco sauce

Sour cream

Nutrition Facts
Basic Bean Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 610

  • Total Fat: 23.2 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 63.8 mg
  • Sodium: 2524.5 mg
  • Total Carbs: 64 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 1.9 g
  • Protein: 35.2 g

how is this calculated?

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1.  Drain the beans and put them in a pot with the broth, bouquet garni, ham or hocks, salt, bacon, onion, and garlic and simmer, covered, until the beans are soft, about 2 hours. Add the sherry as soon as the beans begin to soften. Keep adding liquid as needed to keep the beans covered. Take the ham bone, hocks, and bacon out of the soup and pull the ham away from the bone, chop or shred into bite-size pieces, and put it back in the soup. Pull the rind away from the ham hocks and discard rind. Pull the meat away and add it to the soup. Slice the bacon into 8 slices. If you like, puree the soup for a moment with an immersion blender to give it a little richer consistency. Ladle the soup into serving bowls and place a slice of bacon on top of each one. Pass the Tabasco and sour cream at the table.

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