Grandma’s Hearty Bean And Ham Soup…With No-Soaking Required!

When Grandma was in the kitchen, everything was done the old school way. There were things that she did in there that I would have never caught my mom doing. She didn’t have the time. Mom worked a full time job, Grams was always a full-time stay-at-home mom…so her work was in the kitchen a lot of the time. One thing that she did that I never understood, was have a bowl of beans soaking, almost at all times. I think her and Grandpa ate a lot of meals with beans in them or something. One day when I was over there, I finally asked her what the beans were all about.

She told me they were for her bean and ham soup. Bean soup? Never heard of it. She said well you’re just going to have to stick around and wait for some then. I think I spent the night that night, because the soup wasn’t going to be ready until the following day. Now, don’t get me wrong, it was well worth the wait, but who has time anymore to wait for soup to cook overnight?

That’s why when I found this recipe on Spend with Pennies I was so excited to try it. I got the same yummy flavor, without all the waiting around. When I made it for Grams she was shocked when I told her it was done in one day. Maybe I taught her something?

Recipe courtesy of Spend With Pennies. Photo credits to Everything to Entertain.


Quick Tip: Replace the seasoning packet with a few bouillon cubes of your favorite flavor.



This the basic Hambeens recipe on the back of the bag and it’s good. I use either Ham of kielbasi, however, instead of the diced tomatoes I substitute Rotel diced tomatoes & chilies for an added hick

Hi, Kamiko! So, to correct your assumption about us “stealing” pics off the internet….not true. We do not steal. Our mama’s taught us better than that. Whatever pics that we do not take ourselves we either purchase or obtain written permission from the original photographer to use. Have a nonjudgemental day! 🙂

I found your question in the beginning of your story to be amusing. I think at night most people are sleeping. So, time really, in that aspect, has nothing to do with it. And I too, have never heard of putting chili powder and tomatoes and all that other stuff in ham and bean soup. What part of the country are you folks from?

They already said that if you read the recipe correctly it did say that!! Yes it does show small pieces of Diced tomatoes! Honestly always someone out there to take the JOY OUT OF LIFE!! OR A GREAT RECIPE. THANK YOU FOR THIS.CHEERS ALL!!

I NEVER used diced tomato’s in any recipe that calls for them. I ALWAYS automnatically substitute them for Rotel’s diced tomato’s and green chili’s. Imparts a very nice and unique flavor and a little “ZAP” on the taste buds.

I don’t recall Grandma ever using a “Ham Flavor packet.” Apparently, that’s the secret ingredient unless the author would like to share what’s in the “Ham Flavor packet.”

Try this with diced or rushed tomatoes, liquid strained out and reserved, and red bell peppers chopped to preferred size (the smaller the pieces, the more open sides of the pepper exposed to leach flavor into the soup). If additional liquid is needed, use the reserved canned tomato water.

I’ve had loads of bean soup. Never once did anyone add tomatoes, hot sauce, chili powder, chilies ect. Although I did see carrots and diced potatoes… But to each their own.

Cut remaining ham off the bone. Place the bone in the pot cover with water. Add beans one medium chopped onion,parsley flakes and a can of Campbell’s tomato soup. Cook until beans are tender add diced potatoes and cook until tender. In a separate pot I make homemade dumplings and then add to soup. Yum enjoy!

I’ve tried this. I decided I like bean soup and I like tomatoes, but I don’t like bean soup with tomatoes in it…:)

Never had bean soup with tomatoes. Doesn’t appeal at all. However, in my soup I use onion, celery, carrots all chopped small. crushed garlic, salt and pepper and if I don’t have a ham bone, I use a ham shank because it has more meat than a ham hock. I bring beans to a boil, remove from heat and let soak for hour, Drain and add water and seasonings and cook for about 3- 31/2 hrs. Oh yes, I always add just about a t. of baking soda to the soak water. Cuts down on gas. lol

As to the question of “TIME” to make bean soup, we STILL have the Slow Cookers aka Crockpots so use them…HOP TO IT!!

Ham shanks make the BEST bean soup, with just a very small amount of diced onion and celery in the broth. Made with MIchigan beans, the small white type for soup. The beans need to be washed and rinsed till the water is no longer dirty………… Then the beans are soaked overnight in water, the shanks are sawed in half by your butcher and cooked till done, this is your delicious broth, the beans are par boiled till nearly done, (be sure to skim the foam off that forms when the beans start boiling at this time), then you rinse the beans AGAIN and add them to your broth and finish cooking them, you’ll never eat any other bean soup again. Season the beans a bit while they are cooking, but remember the ham shanks are salty too.

Leave a Reply