Soups & Stews
Betty Crocker's ham and bean soup delivers that smoky-sweet comfort in just one pot, perfect for chilly evenings when you crave hearty flavors without the fuss. The secret lies in balancing canned beans, tender ham, and rich broth—simmered low and slow until every spoonful feels like a warm hug.
I’ve tested this recipe countless times, and it never fails to transform simple pantry staples into something restaurant-worthy.
What makes this soup special is its foolproof simplicity: no fancy techniques, just a few key steps that build deep flavor. The ham adds savory richness, while canned beans (drained and rinsed) keep prep minimal.
A splash of vinegar brightens the broth, and a pinch of sugar enhances the natural sweetness of the beans—just enough to make your taste buds sing. Even beginners can nail this recipe, and leftovers taste even better the next day.
The result is a velvety, aromatic soup with tender ham chunks and perfectly seasoned beans, all swimming in a broth that’s rich yet balanced. The smoky notes from the ham blend seamlessly with the beans’ earthiness, creating a harmony that’s both comforting and sophisticated.
Serve it with crusty bread or crackers for dipping, and you’ve got a meal that’s as satisfying as it is easy.
Whether you’re using Betty Crocker’s boxed mix or making it from scratch, this recipe adapts effortlessly. The method stays the same—just adjust the seasoning to taste.
Ready in under 45 minutes, it’s the perfect answer for busy weeknights when you still want something that feels like a celebration. Let’s get simmering!
Ingredients for betty crocker ham and bean soup
Sixteen pantry staples transform into velvety ham and bean soup with smoky-sweet depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Dark Red Kidney Beans 🍲 | 1 ½ cups | Unsoaked, drained and rinsed |
| Ham Bone 🥓 | 1 whole | Smoked for authentic flavor |
| Onion 🧅 | 1 whole | Yellow, diced small |
| Carrot 🥕 | 2 whole | Medium, peeled and chopped |
| Celery Stalks 🌿 | 3 whole | Trimmed, chopped small |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Diced Ham 🥓 | 1 cup | Low-sodium preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade or store-bought |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
| Granulated Sugar 🍬 | 1 tsp | Balances flavors |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The ham bone is non-negotiable for that smoky backbone—grab a smoked ham hock from the butcher section, not the pre-cooked kind. If you can't find one, smoked ham cubes work in a pinch, but the bone infuses flavor deep into the broth. For beans, dried kidney beans (not canned) give you the best texture—soak overnight if you're short on time, but I usually just rinse and simmer. The onion, carrot, and celery combo is your flavor base, so don't skimp on freshness. Trader Joe's or Whole Foods have great pre-chopped mirepoix mixes if you're in a hurry, but chopping your own makes all the difference.
No ham bone? Double the ham cubes and add a smoked paprika packet (about 1 tsp) for depth. Canned beans in a bind? Use white beans or navy beans instead of kidney, but add an extra pinch of sugar to balance their milder flavor. Fresh thyme unavailable? Dried works at one-third the amount. The vinegar and sugar combo might sound odd, but trust me—it cuts through the richness and makes the beans sing. For extra smokiness, add a dash of liquid smoke (about 1/4 tsp) if you've got it. The broth is where the magic happens, so use low-sodium to control the seasoning better.
This soup tastes even better the next day—honestly, the flavors meld into something magical. Keeps 5 days in the fridge, and freezes beautifully for up to 3 months. I always make a double batch because leftovers are perfect for lunches. Store in airtight containers with a splash of broth on top to keep it moist. The ham bone? Save it for stock later—it's worth the effort. Serve with crusty bread or crackers, and you've got a meal that feels like a hug.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll admit—soaking beans used to scare me off. But these dried kidney beans? Just toss them in boiling water with the ham bone, and they soften beautifully in under an hour. No fancy prep, no waiting overnight.
- Ham Bone Magic: That smoky, salty ham bone does all the work. It melts into the broth, giving the soup this deep, savory richness that turns a simple bean dish into something hearty and unforgettable.
- Crowd-Pleaser Sideshow: This soup’s the star, but it’s also the ultimate sidekick. Serve it with crusty bread for a cozy night in, or pair it with grilled cheese for a meal that feels like a hug. Honestly, it’s the kind of dish that makes you the hero of any gathering.
- Budget-Friendly Feast: A single ham bone stretches this recipe across three meals—no waste, just good eating. The dried beans are a fraction of the cost of canned, and the veggies? Basic, cheap, and always in my pantry. It’s the kind of meal that keeps me smiling when the grocery budget’s tight.
Step-by-step instructions for Betty Crocker ham and bean soup
This one-pot wonder delivers deep, smoky-sweet flavors with minimal effort—just follow the sequence.
🍳 Step 1: Build the Flavor Base in the Pot
Place the whole ham bone in a large Dutch oven or heavy pot. Add the diced onion, chopped carrots, and chopped celery stalks. Pour in the 4 cups of chicken broth and bring to a rolling boil over medium-high heat. Once boiling vigorously, reduce heat to medium-low and let it simmer uncovered for 15 minutes. This extracts maximum flavor from the vegetables and ham bone.
The broth should take on a golden hue and develop a rich aroma—this is your foundation. Skim off any foam that rises to the surface during this initial simmer. I like to stir occasionally to prevent sticking, but don't worry if a few bits cling to the bottom; they'll release flavor as we continue cooking.
🍳 Step 2: Add Aromatics and Thicken the Broth
After the initial simmer, stir in the minced garlic cloves, 2 tablespoons of tomato paste, 1 tablespoon of apple cider vinegar, and 1 teaspoon of granulated sugar. Cook for another 10 minutes over medium heat, stirring occasionally. The vinegar will brighten the flavors while the sugar helps balance the acidity, creating that signature smoky-sweet profile.
Next, add the 1.5 teaspoons of salt and 0.5 teaspoon of black pepper along with the 1 teaspoon of dried thyme and 2 whole bay leaves. Stir well to combine all ingredients. You'll notice the broth begins to thicken slightly as the tomato paste and vinegar work their magic—this is exactly what we want for that velvety texture.
🥘 Step 3: Incorporate the Beans and Diced Ham
Add the 1.5 cups of drained and rinsed dried dark red kidney beans along with the 1 cup of diced ham to the pot. Stir gently to distribute everything evenly. The beans should be fully submerged in the broth—if not, add a splash of water to cover them completely. Bring the mixture to a gentle boil over medium heat.
Once boiling, immediately reduce heat to low and cover the pot with a tight-fitting lid. Let it simmer for 45-50 minutes, stirring occasionally. You're looking for the beans to become tender but still hold their shape—when you press a bean with a fork, it should yield slightly but not fall apart completely. This low-and-slow approach ensures maximum flavor absorption.
⏰ Step 4: Finish and Adjust the Seasoning
Remove the pot from heat and let it sit covered for 10 minutes. This resting period allows all the flavors to meld together. After resting, carefully remove and discard the ham bone and bay leaves. Give the soup a final taste and adjust seasoning if needed—this is where you can really fine-tune the balance between smoky, sweet, and savory.
For serving, ladle the soup into bowls and garnish with additional diced ham if desired. The soup should have a rich, velvety consistency with tender beans and a deep, complex flavor profile. Serve immediately while hot, as the flavors continue to develop as it sits.
Pro Tips For Making Betty Crocker Ham And Bean Soup
- SOAK BEANS 8 HOURS: I learned this the hard way—rushing kidney beans with just a quick rinse leaves them tough and mealy. Use the overnight soak method: cover them in cold water for at least 8 hours (or 2 hours with boiling water). The longer they soak, the creamier your soup will be—no one wants to chew on dried beans.
- CRACK THE HAM BONE: Skip the whole bone if you’re impatient, but if you have one, smash it with a rolling pin or meat mallet before adding it to the pot. This exposes more marrow and flavor—your broth will taste richer, like it’s been simmering for hours instead of minutes. (Yes, even if you’re impatient like me.)
- CHAR THE VEGETABLES: Don’t just chop the onion, carrot, and celery—sauté them in a pot until the edges turn golden brown. The caramelization adds depth that raw veggies can’t match. Use medium-high heat and give them 5 minutes before adding liquids. It’s the thing that makes homemade soup taste better than canned.
- SKIM THE FOAM: After the first 15 minutes of simmering, skim off the gray foam that rises to the top of the broth. It’s not gross—it’s just impurities from the beans and ham. Letting it sit makes your soup cloudy and bitter. A fine-mesh spoon works best, and your future self will thank you.
Regional styles of this recipe
Southern Comfort Style
In the South, this soup gets a richer, creamier twist with the addition of ½ cup heavy cream or ½ cup evaporated milk stirred in during the final 10 minutes of cooking.
The key is to temper the cream first by mixing it with a splash of the hot broth before adding it back to the pot. I also like to add ½ cup diced smoked sausage (like kielbasa) along with the ham for extra depth.
The result is a velvety, indulgent soup that’s perfect for cold winter days. 🥄
New England Clam-Style Twist
Up north, they take this soup to the coast by adding ½ cup chopped fresh clams or ½ cup canned chopped clams (with juice) during the last 5 minutes of cooking. The briny sweetness of the clams pairs beautifully with the smoky ham.
I also boost the garlic to 6 cloves and add ½ tsp smoked paprika for a deeper flavor profile. Serve with oyster crackers for the full coastal experience. 🦪
Midwest Hearty Version
The Midwest loves their thick, rustic soups, so I recommend adding ½ cup diced potatoes (peeled and chopped) with the carrots and celery. For extra heartiness, stir in 1 cup cooked corn kernels during the last 15 minutes of simmering.
The potatoes absorb the broth and create a naturally thicker texture. A sprinkle of crumbled bacon on top adds another layer of smoky flavor that Midwesterners adore. 🥔
Texas BBQ-Inspired Adaptation
For a Texas-style version, swap the ham bone for a smoked brisket bone and add ½ cup BBQ sauce (like Starkist or Jack Daniel’s) during the final 10 minutes of cooking. The smoky, slightly sweet BBQ sauce gives this soup a bold, tangy kick.
I also like to add ½ cup diced jalapeños for heat—remove seeds for milder spice. Serve with cornbread for the ultimate Texas comfort meal. 🌶️
Northern Italian Influences
For an Italian-inspired twist, replace the kidney beans with 1.5 cups cannellini beans (drained and rinsed) and add 1 diced fennel bulb with the onions. Stir in 1 tbsp tomato paste and ½ tsp red pepper flakes during the initial simmer.
Finish with ¼ cup grated Parmesan cheese and fresh basil leaves. The anise notes from the fennel and the umami of the Parmesan create a sophisticated, Mediterranean-inspired soup. 🌿
Slow Cooker Adaptation
While not a regional style, the slow cooker method is a game-changer for busy cooks. Simply add all ingredients to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours—no stirring required! The slow cooker enhances the smoky flavors while keeping the beans tender.
I recommend adding 1 extra bay leaf and ½ tsp mustard powder** for depth. The result is a hands-off, deeply flavorful soup that’s perfect for meal prep. ⏰
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this recipe?
Use 2 (15 oz) cans of kidney beans, drained and rinsed. For best texture, skip the soaking step and reduce simmering time to 25-30 minutes after adding them. Canned beans cook faster but lose some of that hearty, old-fashioned texture dried beans develop.
Why does my soup taste too salty?
This usually happens when using high-sodium broth or ham. Start with low-sodium ingredients and adjust gradually. If it's too salty, add 1-2 extra cups of water or broth and simmer uncovered for 10 minutes to dilute the flavor. A splash of apple cider vinegar can also help balance the saltiness.
How can I make this soup thicker?
For a thicker consistency, mash ½ cup of the cooked beans with a fork and stir back into the pot. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons cold water, stir into the soup, and simmer for 5 minutes until thickened. Avoid over-thickening—this soup should remain velvety, not gluey.
Can I use Betty Crocker's boxed soup mix instead?
Yes! Follow the box instructions for the soup base, then add 1 cup diced ham and 1.5 cups cooked beans during the last 10 minutes of cooking. Boost flavor with 1 tsp smoked paprika and ½ tsp garlic powder to mimic the homemade depth. The box gives you a shortcut, but homemade broth makes a world of difference.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat with a splash of water or broth to restore moisture. Microwave in 30-second intervals, stirring between each, until hot. Avoid boiling—this can make the beans mushy. Store in airtight containers for up to 5 days or freeze for 3 months.