Soups & Stews
This Barefoot Contessa ham and bean soup delivers the kind of comforting, smoky-sweet flavor that turns weeknight dinners into cozy gatherings. đ The secret lies in slow-simmered beans and crispy bacon that adds texture and depthâjust like Ina Gartenâs signature approach, but with a modern twist.
What makes this recipe special is how the flavors meld together over time, creating a rich, hearty broth thatâs perfect for chilly evenings.
The process is straightforward but yields restaurant-quality results. Youâll start with dried beans that simmer until tender, while ham and aromatics build a fragrant base. A splash of vinegar brightens the broth, balancing the richness, and crispy bacon on top adds that satisfying crunch.
The key is patienceâletting everything develop flavor at its own pace ensures a soup thatâs both comforting and refined.
By the time youâre done, youâll have a bowl of soup with tender beans, savory ham, and that irresistible crispy bacon top. Itâs the kind of dish that feels like a hug in a bowl, with layers of flavor that keep you reaching for another spoonful.
The best part? It reheats beautifully, making it ideal for meal prep or leftovers.
Serve with crusty bread for dipping or a simple green salad to round out the meal. This soup is hearty enough for a main course but flexible enough to work as a side. Letâs get cooking!
Ingredients for barefoot contessa ham and bean soup
Six ingredients build the base, plus a few pantry staples for that signature Barefoot Contessa touch.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans đą | 1 ½ cups | Unsoaked, rinsed thoroughly |
| Smoked Ham Hock đ | 1 lb | Or 1 cup diced ham |
| Yellow Onion đ§ | 1 whole | Chopped into 1/2-inch pieces |
| Carrots đĽ | 3 medium | Peeled, cut into 1-inch chunks |
| Celery Stalks đż | 3 whole | Chopped into 1/2-inch pieces |
| Garlic Cloves đ§ | 4 cloves | Minced for depth of flavor |
| Bay Leaves đż | 2 whole | For aromatic richness |
| Apple Cider Vinegar đ | 2 tbsp | Brightens the broth |
| Thyme Sprigs đż | 2 whole | Fresh preferred, or 1 tsp dried |
| Black Peppercorns đśď¸ | 1 tsp | Coarsely cracked |
| Salt đ§ | 1 ½ tsp | Kosher or sea salt |
| Bacon đĽ | 6 oz | Cut into 1/2-inch pieces |
| Water đ§ | 8 cups | Enough to cover beans |
| Chicken Bouillon Cube đ˛ | 1 whole | Optional for extra depth |
The ham hock is non-negotiable hereâitâs what gives that deep, smoky-sweet flavor. Trader Joeâs and Costco usually carry them, but check the meat section at Walmart too. If you canât find a whole hock, 6 oz of diced ham works in a pinch, but the broth wonât be quite as rich. For the beans, dried is a mustâcanned lacks that tender, slow-simmered texture. Soak overnight if youâre short on time, but I always unsoak mine and let them simmer until tender. The carrots and celery? Baby carrots or pre-chopped celery save time, but fresh is better if youâve got it.
No ham hock? Smoked paprika or liquid smoke (1/2 tsp) adds depth, but nothing beats the real thing. Fresh thyme? Dried works at one-third the amount, but itâs not the same. For the bacon, thick-cut stays crispierâtrust me on this. The bouillon cube is optional, but if youâre using it, low-sodium keeps things balanced. Vinegar substitute? A splash of lemon juice works, but apple cider vinegar has that perfect tang. And if youâre worried about the beans getting mushy, add them to the pot 15 minutes before the end of cooking.
This soup tastes even better the next dayâ3-4 days in the fridge, 3 months frozen. I always double the batch and freeze half. For crispy bacon, cook it separately and add right before serving. The bacon fat adds richness, but if youâre watching calories, drain it on paper towels. Leftovers? Reheat gently with a splash of water or broth to restore that silky texture. Serve with crusty breadâa baguette from the bakery section is perfect for soaking up every last drop.
Why You'll Love This Recipe
- No-Soak Necessary: Iâll admit, I used to dread soaking beansâbut this recipe skips it entirely. Just toss the dried navy beans in boiling water with the ham hock, and let the magic happen overnight. By morning, theyâre tender and ready to simmer into something hearty without any fuss.
- Smoky Depth Magic: That ham hock? Itâs the secret weapon here. The slow simmer pulls all that rich, smoky flavor into the broth, while the navy beans soak it up like a sponge. Honestly, the first time I tasted it, I thought, "This is why we canât have nice things."
- Weeknight to Potluck: Make a double batch on Sundayâitâs that good reheated. Pack it in jars for work lunches, or bring it to a holiday gathering where everyoneâs bringing casseroles. The ham hock keeps it interesting, and the veggies make it feel fresh, no matter when you serve it.
- Budget-Friendly Feast: A single ham hock and a bag of dried beans stretch to feed four for three meals. Between us, this is the kind of recipe that makes grocery day excitingâbecause you know youâre getting a punch of flavor for pennies. Plus, leftovers taste even better the next day.
Step-by-step instructions for smoky-sweet ham and bean soup
This hearty soup delivers deep flavor and satisfying textureâjust follow these simple steps.
đĽ Step 1: Sear the Bacon and Build the Flavor Base
Cut the 6 oz bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until golden and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Here's where the magic starts: Add the chopped yellow onion, carrots, and celery to the bacon fat. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent. This step develops the soup's foundational flavorsâdon't rush it.
đł Step 2: Develop the Aromatics and Add Beans
Push the vegetables to one side of the pot and add the minced garlic cloves. Cook for 30 seconds until fragrantâgarlic burns fast, so keep an eye on it. Stir everything together, then add the 1.5 cups dried navy beans, 2 tbsp apple cider vinegar, 2 whole thyme sprigs, 2 whole bay leaves, 1 tsp black peppercorns, and 1.5 tsp salt. Stir well to coat the beans in the flavors.
Pour in the 8 cups water and add the chicken bouillon cube, breaking it apart with a spoon. Bring everything to a boil, then reduce heat to low and let it simmer uncovered for 1 hour. You'll know it's ready when the beans are tender and the soup has thickened slightly.
đĽ Step 3: Simmer with the Ham Hock
Add the 1 lb smoked ham hock to the pot and gently stir. Return to a simmer and cook uncovered for 1 hour to 1 hour 15 minutes, until the beans are fork-tender and the ham hock is falling apart. I like to check the beans at the 1-hour markâthey should be soft but still hold their shape.
Here's the thingâthis long simmer is what makes the soup rich and flavorful. The ham hock infuses the broth with smoky depth, while the beans absorb all the goodness. If the soup gets too thick, add ½ cup water to adjust the consistency.
đĽ Step 4: Finish and Serve with Crispy Bacon Top
Remove the ham hock (you can pick the meat off the bone and add it back to the soup) and discard the bones. Taste the soup and adjust the seasoning if neededâyou might want to add a pinch more salt or a splash of apple cider vinegar for brightness.
Ladle the soup into bowls and top each serving with the crispy bacon from Step 1. The contrast of the smoky, crispy bacon against the creamy, hearty soup is what makes this dish special. Serve with crusty bread to soak up every last drop!
Pro Tips For Making Barefoot Contessa Ham And Bean Soup
- SOAK BEANS 12 HOURS: I learned this the hard wayâskipping the overnight soak leaves your navy beans tough as boot leather. Toss them in cold water with a pinch of salt (yes, even for soaking) and let them sit uncovered on your counter. No peeling, no fuss, just patienceâyour future self will notice the difference when they break down silky smooth.
- BROWN THE HAM HOCK: Donât just drop that ham hock into the pot raw. Sear it skin-side down in a dry pot over medium heat until the fat renders and the skin crispsâabout 8-10 minutes. The crispy bits add depth to the broth that skipping this step will leave you wondering where the flavor went.
- CHOP VEGETABLES UNIFORM: Celery, carrots, and onion should be cut into Âź-inch pieces, no bigger, no smaller. I used to eyeball it, but inconsistent sizes mean some veggies turn to mush while others stay stubbornly crunchy. A sharp knife and a quick glance at your measuring spoon make this the easiest part of the recipe.
- SIMMER, DONâT BOIL: Once everythingâs in the pot, keep the heat low enough that you see tiny bubbles at the edges, not a rolling boil. Navy beans need gentle treatmentâboiling them turns them to glue. After the first 30 minutes, taste one: if itâs still firm, lower the heat further. This is where the magic happens.
Regional styles of this recipe
New England Clam Chowder Twist
This regional take replaces navy beans with 1 lb chopped clams (or canned clams, drained) and swaps the ham hock for ½ lb smoked bacon and 1 lb salt pork.
The broth gets enriched with 1 quart clam juice instead of water, and a splash of heavy cream (about ½ cup) at the end creates that signature creamy texture. Serve with oyster crackers for dippingâitâs a New England classic with a Barefoot Contessa touch. đ˛
Southern-Style Smoky Beans
For a Southern-inspired version, swap the ham hock for ½ lb smoked sausage (like kielbasa or andouille) and add 1 tsp smoked paprika to the broth. Use 1 cup black-eyed peas instead of navy beans and include 1 diced bell pepper in the vegetable mix.
Finish with a sprinkle of hot sauce (like Crystal or Tabasco) for a little kick. This version is heartier and perfect for game days. đśď¸
French-Inspired White Bean Soup
Transform this into a French bistro-style white bean soup by using 1.5 cups cannellini beans instead of navy beans. Replace the ham hock with ½ lb smoked bacon and 1 cup diced pancetta, and add 1 cup dry white wine (like Sauvignon Blanc) when you add the water.
Stir in 1 tbsp tomato paste for depth and finish with fresh parsley and a drizzle of extra virgin olive oil. Serve with crusty baguette slices for dipping. đĽ
Italian White Bean Soup
Give it an Italian flair by using 1.5 cups cannellini beans and adding 1 tsp dried oregano and ½ tsp red pepper flakes to the broth. Swap the ham hock for ½ lb Italian sausage (like sweet or spicy) and include 1 cup diced tomatoes with the vegetables.
Finish with a sprinkle of grated Parmesan cheese and a few basil leaves for freshness. This version is lighter but still packed with flavor. đ§
Vegetarian-Friendly Version
For a vegetarian take, skip the ham hock and bacon, and use 1 lb mushrooms (cremini or portobello) instead of ham for depth. Add 1 tbsp soy sauce or miso paste for umami, and include 1 cup vegetable broth instead of chicken bouillon.
Top with crispy fried shallots or toasted pumpkin seeds for texture. This version is just as hearty and satisfying! đą
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this recipe?
While you can use canned beans, the texture and flavor won't be the same. Dried beans simmer slowly, absorbing all the smoky, savory flavors from the ham hock and bacon. If you're short on time, use 2 (15 oz) cans of navy beans, drained and rinsed, but reduce the cooking time to 30 minutes after adding them to the pot.
Why does the recipe call for both ham hock and bacon?
The ham hock adds deep, smoky flavor to the broth over time, while the crispy bacon on top provides texture and richness. You could use just 1 lb diced ham instead of the hock, but the broth won't be as flavorful. If you skip the bacon, try adding 2 tbsp bacon fat or 1 tsp smoked paprika for that smoky touch.
How can I make this soup ahead of time?
This soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days. For freezing, cool completely, then freeze in portions for up to 3 months. Reheat gently on the stove with a splash of water or broth to restore its silky texture. The bacon should be cooked fresh before serving for maximum crispiness.
What if my soup gets too thick after simmering?
Don't worryâsimply add ½ cup water or broth and stir well. If the soup is still too thick, add another Âź cup and simmer for 5-10 minutes more. The key is to maintain a balance between hearty and spoonable. For a creamier texture, stir in 2 tbsp heavy cream or ½ cup milk at the end, but keep it optional for a lighter version.
Can I make this soup in a slow cooker?
Follow the same steps, but after adding the ham hock, transfer everything to a 6-quart slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker will enhance the flavors even more. Just