Hearty & Allergy-Friendly Ham and Bean Soup: Your Ultimate Comfort Food for Fall & Winter

With the most flavorful broth, this is a comforting soup perfect for fall or winter days. Filling from the beans and ham, this is one soup you’ll want to make over and over. Free of gluten, dairy, egg, soy, peanut & tree nuts. Free of the top eight allergens too!

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There’s nothing quite like a warm, hearty bowl of soup to chase away the chill of a crisp autumn evening or a blustery winter day. Among the countless varieties, Ham and Bean Soup holds a special place in many hearts, evoking feelings of nostalgia and comfort. Today, we’re not just sharing *any* Ham and Bean Soup recipe; we’re bringing you an exceptional, allergy-friendly version that promises a rich, homemade flavor without any of the top eight common allergens.

Confession: My childhood was often marked by the familiar taste of canned Bean with Bacon soup. You know the kind – it would literally plop out of the can, maintaining its cylindrical shape, a testament to its processed nature. And yet, for all its questionable charm, I loved it. It’s funny how our taste buds are shaped by what we grow up with, isn’t it?

As I grew older and my palate matured, I still craved that comforting combination of ham and beans, but my desire for something less processed and more wholesome grew stronger. I wanted a soup that poured gracefully, not one that landed in the bowl with a resounding “PLOP!” That’s where this homemade Ham and Bean Soup recipe comes in – a culinary journey from canned convenience to incredible, from-scratch goodness.

Why This Ham & Bean Soup Will Become Your Go-To Recipe

This isn’t just another soup recipe; it’s a labor of love designed to be both deeply satisfying and incredibly accommodating for various dietary needs. Here’s why it’s destined to become a staple in your kitchen:

Unrivaled Flavor: The secret lies in the broth. We’re talking about a depth of flavor that only comes from slow simmering with a ham hock, creating a rich, savory base that will make your taste buds sing.
Allergy-Friendly: In a world where allergies are increasingly common, finding delicious, safe recipes can be a challenge. This soup is a beacon of hope, completely free of gluten, dairy, egg, soy, peanuts, and tree nuts. Yes, it’s proudly free of the top eight allergens, making it a safe and delightful option for almost everyone.
Hearty & Filling: Packed with protein from ham and fiber from beans, this soup is a complete meal in itself. It’s incredibly satisfying and will keep you warm and full for hours.
Budget-Friendly: Utilizing dried beans makes this a remarkably economical meal. It’s a fantastic way to use up pantry staples and feed a crowd without breaking the bank.
Kid-Approved: My own children, often discerning eaters, devour this soup, especially the broth! We’ve found that these bowls with straws are a game-changer, allowing them to slurp up every last drop of that flavorful liquid. Seriously, I often run out of broth before I run out of solids! And knowing it’s homemade bone broth makes me feel even better about them enjoying it so much.

The Magic Ingredient: Embracing the Ham Hock

Let’s talk about the unsung hero of this recipe: the ham hock. I know, for some, the mere mention might cause a bit of apprehension. I was once there myself, having to ask my butcher exactly where to find such a thing! But trust me, this “ugly” cut of meat is absolutely essential for achieving the unparalleled depth and richness that defines truly great ham and bean soup.

A ham hock, typically smoked, is loaded with collagen, bone, and residual meat. As it simmers low and slow, it infuses the broth with an incredible smoky, savory flavor and a wonderful body that simply cannot be replicated with just chopped ham. I’ve tried making similar recipes without it, and the broth, while good, lacked that extraordinary quality and richness. So, don’t be shy! Pop that ham hock into your pot, cover it, and let it work its magic. You’ll discard it before serving, leaving behind only its delicious essence.

Dried Beans: Pantry Powerhouse and Budget Savior

Another fantastic aspect of this recipe is its reliance on dried beans. I often stock up on dried beans as part of my emergency food storage, and it’s wonderful to have a delicious, tried-and-true recipe to put them to good use. Not only are dried beans incredibly affordable, but they also offer superior texture and flavor compared to their canned counterparts.

Using dried Great Northern beans (or navy beans, cannellini beans, or even a mix of white beans) ensures a creamy, tender result after hours of simmering. The process of soaking and slow cooking helps them absorb all the wonderful flavors of the broth and aromatics, turning humble beans into a star ingredient. Plus, the satisfaction of cooking from scratch with basic ingredients is truly rewarding.

Crafting the Perfect Allergy-Friendly Broth

The foundation of any great soup is its broth, and for an allergy-friendly recipe, choosing the right broth is paramount. I highly recommend using homemade bone broth if you can, as it offers the purest flavor and a host of nutritional benefits (hello, collagen!). However, if homemade isn’t an option, be diligent about reading labels on store-bought chicken broth. Many commercial broths contain wheat or other hidden allergens that could compromise the allergy-free nature of your soup.

Making your own bone broth is simpler than you might think and allows complete control over ingredients, ensuring it’s free from all unwanted allergens. The effort pays off immensely in the final taste and nutritional value of your Ham and Bean Soup.

Navigating Allergens: Tips for a Safe and Delicious Meal

Our commitment to creating a delicious and safe meal for everyone means being extra mindful of allergens. Here are a few key considerations:

Broth Labels: As mentioned, always double-check chicken broth labels for gluten, dairy, and other common allergens. Even “natural flavors” can sometimes hide unexpected ingredients.
Ham Selection: When purchasing ham, especially deli ham, be proactive. If getting it sliced at a deli, specifically ask if they use a cutting machine that has also processed cheese or other allergens. Request that they clean the machine and change their gloves to prevent cross-contamination. Many pre-packaged hams are generally safe, but a quick label check is always wise.
Seasonings & Add-ins: While our recipe is naturally free of the top 8, if you’re considering adding celery or mustard (as noted in the original recipe variations), ensure these ingredients are also safe for your specific dietary needs. Always err on the side of caution.

Soup Season: A Time of Comfort (and Contradiction!)

As the weather cools, I get incredibly excited for “soup season.” My recipe options seem to double, and the thought of a simmering pot on the stove fills me with joy. I make soups at least twice a week during the colder months. But honestly, I’m simultaneously mourning the arrival of winter. I truly dislike cold weather! I seriously need to move somewhere warm. If anyone knows of genealogy jobs or social work positions in sunny locales, please send them my husband’s way – I’m not sure I can handle another Utah winter!

But, even if I’m rooted here for the winter, I know I’ll at least have this incredible Ham and Bean Soup to look forward to. That is, when I’m not playfully battling my kids for the last drops of the unbelievably tasty broth. It’s a small, warm comfort in the midst of the cold. The aroma filling the house, the warmth spreading through you with each spoonful – it’s pure, unadulterated coziness.

Whether you’re seeking a comforting meal, an allergy-friendly option, or simply a delicious way to use up those dried beans, this homemade Ham and Bean Soup is an absolute winner. It’s a testament to the fact that wholesome, from-scratch cooking can be both incredibly flavorful and deeply satisfying.

Enjoy every spoonful of this hearty, allergy-friendly masterpiece!

Ham & Bean Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)

Yield:
4-6 servings

Prep Time:
15 minutes

Cook Time:
5 hours

Total Time:
5 hours 15 minutes

With the most flavorful broth this is a comforting soup perfect for fall or winter days. Filling from the beans and ham, this is one soup you’ll want to make over and over. Free of gluten, dairy, egg, soy, peanut & tree nuts. Free of the top eight allergens too!

Ingredients

1 pound dry Great Northern beans
6 cups chicken broth (use homemade or read labels as many have wheat in them)
2 cups water
1 ham hock
1 cup diced carrots
1 medium yellow onion, chopped
3 cloves garlic, minced
2 bay leaves
2 cups chopped ham*
2 teaspoons dried rosemary
Salt and pepper, to taste

Instructions

Rinse the beans in a strainer.
In a dutch oven or large pot, heat the water and broth to a boil. Add the beans and simmer covered for 10 minutes.
Take the pot off the heat, but keep covered, and allow the beans to soak in the hot liquid for 90 minutes.
Put the pot back on and crank the heat to high. Add the ham hock, carrots, onion, garlic, rosemary and bay leaves.
Stir and bring everything to a boil. Once it’s reached boiling, reduce the heat to low and simmer, covered for 1 and a half to 2 hours.
Remove the ham hock and bay leaves, add the chopped ham and season with salt and pepper to taste.
Allow the soup to simmer until the ham is heated through.
Serve.
Leftovers keep well for 1-2 days, covered in the fridge.

Notes

If you can, celery is great in this. My son just can’t do celery. Also, the original recipe said 1 teaspoon of mustard–which I also think would be an excellent addition, but my son can’t do mustard. Feel free to do both if your diet permits!

Also, when buying ham at my local deli, I make sure that they do not use a cutting machine that has used cheese to avoid cross-contamination. I also have the worker change their gloves.

Adapted from: Let’s Dish Recipes