Can You Freeze Ham and Bean Soup? A Guide to Freezing and Reheating

People say that chicken soup can heal anything, but I think ham and bean soup is better. It’s become a real go-to when we’re feeling under the weather. It’s the kind of soup that makes you feel warm, cared for, and cozy with every bite.

No matter if they are sick or not, your family will love this healthy meal made with few ingredients and canned beans that don’t need to be soaked.

Oh yes you CAN get a full-flavored, thick and creamy bean soup using canned beans. Tell the others!

Ham and bean soup is a creamy, hearty dish that’s perfect for chilly weather. It’s rich and filling, with savory ham and tender beans in a delicious broth. Like many soups, ham and bean soup is great to make in large batches for freezing and enjoying later.

But how do you properly freeze ham and bean soup? And how do you reheat it while maintaining that just-made flavor and texture? Keep reading for a complete guide to freezing and reheating this classic soup.

Is Ham and Bean Soup Freezer-Friendly?

The good news is that ham and bean soup freezes very well as the components hold up nicely through freezing and thawing. Here are some tips for successful freezing

Make sure the soup is completely cooled before freezing. Hot soup can alter freezer temperature and lead to unsafe food storage.
Portion soup into sealable freezer bags or freezer-safe containers, leaving 1 inch of headspace. This allows room for expansion as the soup freezes.
Press out as much air as possible and seal bags tightly. Less air means less ice crystals forming which can compromise texture.
Lay bags flat in the freezer so soup freezes into an even layer. This makes for easy stacking and storage.
Label bags with contents and freeze date. Use soup within 3 months for best quality.
Some add pasta or rice to ham and bean soup before freezing, but this can get mushy. Add those when reheating instead.

Tips for Reheating Frozen Ham and Bean Soup

Thawing and reheating ham and bean soup while retaining flavor and texture takes some care. Follow these tips:

Thaw frozen soup overnight in the refrigerator before reheating. Don’t thaw at room temperature.
Reheat gently on the stovetop over medium-low heat. Don’t boil vigorously, as this can toughen beans.
If soup seems thin after thawing, mix a little cornstarch with water and stir in while reheating to thicken.
Add any pasta, rice or delicate veggies once soup is reheated. Simmer briefly to heat through.
Avoid reheating in the microwave, which can create hot and cold spots. Reheat on the stovetop for even results.
If soup was portioned into bags, transfer to a pot after thawing. Don’t reheat in plastic, which can leach chemicals.
Stir soup frequently while reheating, being careful not to break up beans.
Taste and adjust seasonings after reheating. You may need a little extra salt, pepper, herbs etc.

Handy Ham and Bean Soup Freezer Tips

Here are some additional pointers for freezing and enjoying this hearty soup:

Cool soup in an ice bath to chill it rapidly before freezing.
Freeze broth and beans separately for faster reheating. Combine when ready to eat.
Freeze ham pieces separately to retain best texture. Add to soup when reheating.
Label bags with reheating instructions along with contents and date.
Freeze ham bone separately to add rich flavor to future batches of soup or beans.
Freeze leftover cooked beans to use as a shortcut when making this soup again.

Sample Ham and Bean Soup Freezer Meal Plan

To streamline the process, follow this handy meal prep plan:

Make soup: Cook a double batch of ham and bean soup. Cool completely in fridge.
Portion: Ladle cooled soup into 1-quart freezer bags. Squeeze out air, seal and flatten.
Package ham: Wrap ham pieces from soup in foil. Seal tightly.
Label: Mark bags and foil packets with contents, date, reheating instructions.
Freeze: Lay bags and foil flat in freezer. Freeze up to 3 months.
Thaw: When ready to eat, thaw bags overnight in fridge. Thaw ham packet on counter 30 minutes before reheating soup.
Reheat and enjoy!

More Tasty Soups for Freezing

Beyond this classic, here are some other great soups to make and freeze:

Chili – Turkey, beef or vegetarian
Chicken Noodle – Omit noodles when freezing
Vegetable – With beans, tomatoes, zucchini etc.
Minestrone – Leave out pasta when freezing
Beef Stew – Hearty chunks of beef and veggies
Split Pea – Just peas and broth, no ham
Black Bean – Spicy and protein-packed

Freezing Ham and Bean Soup Lets You Enjoy Its Comfort All Season

Ham and bean soup freezes beautifully for heating up on chilly days when you need warming comfort food. Follow proper freezing and reheating methods for best results. And enjoy convenient, homemade soup anytime with your freezer as your soup pantry!

can i freeze ham and bean soup

Can I Make Ham and Bean Soup Without a Bone?

Of course! If you have a ham bone, shank, or hock lying around from the holidays or any other time, you can add it to the soup to simmer. But a diced ham steak will add TONS of flavor.

What Kind of Beans Do You Put in Ham and Bean Soup?

I use Great Northern Beans in this recipe, which are creamy and not too large. You could also use Cannellini beans, which are bigger and a little firmer, or white navy beans, which are the smallest and creamiest of the three. I prefer to use Bush’s canned Great Northern Beans, draining and rinsing them before adding to the soup.

Does bean soup freeze well?

FAQ

Does bean soup freeze well?

Great news for all those delicious dinner leftovers, you can also freeze cooked beans and recipes containing beans for up to six months.

Can you freeze already cooked ham and beans?

To freeze: Simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months. To prepare: Either thaw in the fridge overnight and warm up over low heat on the stovetop or in a crockpot.

Can leftover bean soup be frozen?

Press out as much air as you can, place the bags on a baking sheet or the floor of your freezer, and freeze. Once frozen, the flat, stiff rectangles of soup, beans, or broth (or any liquid-y foods, really) can be left stacked, like t-shirts, or stored upright, like books on a shelf.