What To Serve With Ham And Bean Soup – 20+ Delicious Dishes To Go With It

Last updated on September 11th, 2024

As winter approaches, it’s time to put your slow cooker to some use. Ham and bean soup is a good recipe to start with. A warm, hearty dish filled with savory ham, tender beans, and a medley of vegetables. It’s easy to prepare and perfect for cozying up on a chilly night. But what pairs well with this comforting soup?

Ideas To Serve With Ham And Bean Soup

There is no right or wrong way to eat slow cooker ham and bean soup. While you can simply pour yourself a bowl of this magical brew, and enjoy this alone, why not whip up a quick side dish while your soup is cooking, and have a delectable meal ready to enjoy?

Coconut Rice

Coconut rice is a combination of tender white rice, coconut milk, and lots of spices. The creamy, nutty flavors of this dish, complement the savory flavors of ham and bean soup.

I would say the spices are a necessary addition, to provide a kick of heat to the dish.

Top this dish with a dribble of lime juice at the end for a burst of flavor.

Sweet Potato Fries

Fries pair well with any type of soup, including ham, and bean soup!

Sweet potato fries make a great alternative to regular fries. In my opinion the sweetness complements ham and beans beautifully.

Sweet Potato Casserole

More sweet potato!

A bowl of this scrumptious, and ever-comforting side dish, followed by a bowl of hot ham shank soup makes the perfect evening meal.

Especially on cold winter evenings, wrapped in a warm blanket, feet warming by the heater, while you take small sips of your delicious soups.

Sweet potato casserole makes the best accompaniment when looking for a light savory treat, to complement any meat-based meal.

You can even make this with leftover ham bone and potatoes!

You can also check out grandma’s sweet potato pie as an alternative!

Garlic Spaghetti

Spaghetti is the ultimate choice for a soupy main dish. It’s super easy to make, so if you’re already putting effort into soup, not having to mind the paired dish is a bonus.

It doesn’t take long to prep at all, and should be ready on the table within 30 minutes. You can even make this while your soup is halfway through cooking, so that you have both dishes ready for you to indulge in.

Garlic spaghetti incorporates the perfect amount of garlic flavor, without overwhelming your taste buds, with a creamy flavorful sauce that is neither thick nor heavy. This will quickly become a household staple to pair with soups like this one.

Pull Apart Garlic Bread

A quick and easy side dish to accompany your hot soup, this delicious pull apart garlic bread is just what you need.

I love slurping hot soup with a side of crunchy bread. Imagine, you can break off a piece, and dunk it into your soup. The bean soup will soak through the crusty bread, but you can also use it as a spoon to put ham and beans and veggies into your mouth!

Biscuits

Biscuits are a classic side dish to have alongside ham and bean soup. The best part about these biscuits is the fact that they’re entirely customizable.

You can add anything you like to the dough, from dried fruits like cranberries or raisins, to chocolate chips. Though you’ll need to adjust the sugar in the recipe so that the biscuit dough doesn’t emerge too sweet.

Alternatively, you could use sour cream instead of milk, which will produce a tangy finish to the biscuit dough, complementing your soup beautifully.

Roasted Squash

Squash is a fun vegetable to have alongside the soup, with just the right amount of sweetness to complement the more savory parts of a main meal. Though it isn’t as sweet as most vegetables like corn or peas.

Roast the squash and put on the side of vegetables with your stew.

You can choose from orange, green, and yellow squash, or mix up the colors to introduce a pop of color to your bean soup dinner.

Applesauce

Straight up applesauce? Didn’t think about this, did you?

The fruity sweetness of the applesauce is a complete contrast to the salty, savory flavors of the ham and beans.

• To make this you’ll need 8-10 medium sized apples. Peel and core the apples, and place them into a large pot.
• Add strips of lemon peel and lemon juice, followed by sugar, cinnamon, water and salt.
• Heat and boil the apples, then lower the temperature, and cover the pot to simmer for 20 minutes.
• Once the apples are tender remove from the pot, and mash them with a potato masher.
• Adjust the taste with more sugar if needed, then serve with your ham soup for a delicious meal.

Cranberry Sauce

Yep, another sauce! But hear me out!

Cranberry sauce isn’t just for holiday meals – it’s a great side dish for ham and bean soup too.

To make your cranberry sauce, simmer fresh cranberries with sugar and orange juice until they burst and thicken. This homemade version allows you to control the sweetness and add extra flavors if desired.

Some people enjoy spreading it on bread to eat alongside the soup. For variety, try adding grated ginger or a splash of balsamic vinegar to your cranberry sauce.

Coleslaw

Coleslaw’s crisp and creamy shredded vegetables that contrast perfectly with the warm soup.

If you prefer a tangy flavor for the palette, opt for a dribble of rice vinegar in place of white vinegar in your coleslaw dressing.

For additional flavor, add thinly sliced red onions to your coleslaw for a raw, punchy taste.

Green Chile Cornbread

Spicy green chile cornbread’s pleasant spicy sweetness complements any rich hearty soup. And you can eat it any way you like.

Prefer to munch on a piece of cornbread, after a few spoonfuls of ham and bean soup? Or to crumble the bread into tiny little pieces, dropping it into the soup to enjoy? Have it however!

This green chile cornbread features chopped jalapenos, which impart a distinct spiciness to the bread. You can bring the heat down by pairing this cornbread with creamy coleslaw or helping yourself to a scoop of applesauce on your bread.

Buttermilk Cornbread

You could opt for a traditional cornbread, but I think this version is tastier. It’s super quick and easy to make, and the inclusion of buttermilk imparts a nice tart flavor.

Classic Cornbread

If you’re a classic fan, here’s a recipe:

1. Use a mix of cornmeal and flour for the right texture.
2. Add a touch of sugar to enhance the natural sweetness of corn.
3. Bake in a preheated cast-iron skillet for a crispy crust.
4. Serve warm, allowing the cornbread to soak up some of the soup.

For a savory version, add shredded cheese to the batter. For a sweeter cornbread, increase the sugar slightly or add a drizzle of honey on top before serving.

Buttered Rolls

Buttered rolls are a classic side dish that pairs perfectly with ham and bean soup.

Start by choosing high-quality, soft rolls. Warm them in the oven for a few minutes before serving to enhance their fluffiness. Use real butter for the best flavor – simply spread a generous amount on each roll while they’re still warm.

For added convenience, prepare a batch of rolls in advance and freeze them. When you’re ready to serve, just reheat them in the oven for fresh-tasting rolls without the hassle.

While plain buttered rolls are delicious, you can easily give them more oomph with simple additions. Try brushing the rolls with garlic butter, sprinkling them with herbs like rosemary or thyme, or adding a touch of honey for a sweet-and-savory twist.

Broccoli Salad

This version of broccoli salad is incredibly satiating AND nutritious. It involves chopping up some broccoli into florets and combining them with some shredded chicken, mayo, and chili flakes.

In fact, you can even have this after you’ve had too much ham and bean soup – because any leftover ham and bean soup ingredients can be incorporated into this salad!

Tomato Salad

A simple refreshing bowl. You can use whatever vegetables you like with the tomatoes – lettuce and red onions and green beans. Add a drizzle of your favorite salad dressing for extra flavor, and you’re good to go!

Sweet and Sour Greens

You can add this to salads, sandwiches, soups or even a lovely cheesy, meaty pasta.

Start by washing and chopping a bunch of collard greens, kale, or mustard greens. In a large pan, heat a little oil over medium heat and sauté a diced onion until soft and translucent. If you like, you can also add some chopped bacon or ham for extra flavor and cook until crispy. Add the chopped greens to the pan and stir to coat them in the oil and onions.

Once the greens begin to wilt, pour in a mixture of about 2 tablespoons of vinegar (such as apple cider or white vinegar) and 1 to 2 tablespoons of sugar or honey, adjusting to taste for a perfect balance of sweetness and tang. Stir well, reduce the heat, and cover the pan, allowing the greens to cook down for 15-20 minutes until tender. Stir occasionally and season with salt and pepper before serving.

Turnip Greens

Turnip greens can be steamed, sautéed, boiled and prepared like spinach.

In this instance, we’re going to opt for steamed turnip greens, simply because their limp, earthy textures, pair perfectly with a hot rich soup like this one.

Wash the greens and set the greens into a basket that is placed in a pot with 2 inches of boiling water. Steam the turnip greens for 4 minutes, then remove and serve with melted butter and lemon wedges.

Sautéed Brussels Sprouts

Brussels sprouts don’t have a good reputation, and at certain moments, I had been guilty of shunning these tiny little balls of bitterness too.

However, once they’re prepared correctly, they certainly are great. Sautéed brussels sprouts have a crisp, caramelized exterior, with a firm interior.

Top these caramelized veggies with chili powder, chopped walnuts, and anything else to boost their rich flavors.

Don’t be afraid to take a big bite!

Creamed Spinach

Low in calories and high in protein, this creamy addition will have you appreciating your bowl of ham soup even more!

Creamed Peas

Another creamed vegetable side, try these delectable creamed peas.

• The simplest way to cook them is to use frozen peas, and boil them in salted water.
• Meanwhile, melt some butter in a saucepan, and whisk in flour, salt and pepper.
• Add whole cream, stirring till thickened.
• Then add your peas, and coat them in the creamy sauce.

You can prepare this with your ham and bean soup, once it’s closer to completion.

Simple Green Salad

Start with crisp lettuce as your base – romaine or mixed greens work well. Add sliced cucumber for extra crunch and freshness. For the dressing, a light vinaigrette complements the soup without overpowering it. Mix olive oil, vinegar (apple cider or balsamic), lemon juice, salt, and pepper in a jar. Shake well before drizzling over the salad.

The cool, crisp texture of the salad provides a pleasant contrast to the hot, creamy soup.

Keep the salad simple – avoid adding too many ingredients.

Roasted Carrots

Roasted carrots add a pop of color and natural sweetness.

1. Peel and cut carrots into 2-inch sticks.
2. Toss with olive oil, salt, and a drizzle of honey.
3. Spread on a baking sheet, ensuring they’re not overcrowded.
4. Roast at 400°F (205°C) for 20-25 minutes, until edges are caramelized.

For extra flavor, try sprinkling fresh thyme over the carrots before roasting. The herb’s earthy notes complement the carrots’ sweetness beautifully.

Tip: Choose carrots of similar size for even cooking. If using larger carrots, cut them in half lengthwise before slicing into sticks.

Roasted Parsnips

Often overlooked, parsnips offer a unique, slightly sweet flavor that pairs well with hearty soups.

Here’s the best way to roast them:

1. Peel parsnips and cut into wedges, about 1/2 inch thick at the widest part.
2. Coat with olive oil, salt, and a pinch of black pepper.
3. Arrange on a baking sheet in a single layer.
4. Roast at 425°F (220°C) for 25-30 minutes, flipping halfway through.

For a flavor boost, try adding a sprinkle of nutmeg or cumin before roasting. These spices enhance the parsnip’s natural nuttiness.

Tip: If your parsnips have a tough, woody core, remove it before roasting for a more tender result.

Pickles

The vinegar in pickles helps cleanse the palate between bites, making each spoonful of soup taste as good as the first. The crunchy texture of pickles also adds variety to your meal, complementing the smooth consistency of the soup.

You can serve various types of pickles:

• Dill pickles for a classic, sour taste
• Bread and butter pickles for a sweet-and-sour combination
• Spicy pickles for those who like a bit of heat
• Pickled vegetables like onions or carrots for a variety

To serve, place a small dish of pickles on the side, allowing everyone to add their own. For a different approach, chop the pickles and use them as a garnish on top of the soup. 

Mashed Potatoes

To make great mashed potatoes:

1. Choose starchy potatoes like Russets or Yukon Golds.
2. Cut potatoes into even-sized pieces and boil until tender.
3. Drain well, then mash with warm milk and butter.
4. Season with salt and pepper to taste.

For extra smoothness, use a potato ricer or food mill instead of a masher. Don’t overmix, as this can make potatoes gluey.

To vary the flavor, try adding:

• Roasted garlic
• Chopped chives
• Grated cheese
• Sour cream

When serving, place a scoop of mashed potatoes next to the soup. Some people enjoy mixing a bit of potato into their soup for added creaminess.

For a lighter option, try mashed cauliflower instead. It has a similar texture but fewer calories.

Roasted Asparagus

Roasted asparagus is easy to make and adds a fresh taste to a meal.

1. Heat your oven to 425°F (220°C).
2. Wash the asparagus and cut off the tough ends.
3. Put the asparagus on a baking sheet.
4. Drizzle with olive oil and sprinkle with salt.
5. Roast for 12-15 minutes until tender and lightly browned.

For extra flavor, try these:

• Squeeze lemon juice over the asparagus after roasting.
• Sprinkle with garlic powder or grated Parmesan cheese.
• Add a pinch of red pepper flakes for some heat.

You can serve the asparagus on the side or use it as a garnish. Place a few spears on top of each bowl of soup for a nice presentation.

Grilled Zucchini

The smoky flavor and tender texture of grilled zucchini complement the hearty soup well.

To prepare, slice zucchini into 1/2-inch rounds. Brush with olive oil and season with salt and pepper. Grill it for 3-4 minutes per side on a hot grill until tender with light char marks.

For extra flavor, marinate zucchini slices in a mixture of olive oil, balsamic vinegar, and Italian herbs before grilling. This adds depth to the taste without overpowering the soup. When serving, arrange the grilled zucchini slices next to the soup bowl. The green color adds visual appeal to the meal.

If you have leftovers, chop the grilled zucchini and add it to the soup the next day. This adds texture and absorbs the soup’s flavors.

Tip: Don’t overcook the zucchini. It should be tender but still have a slight bite for the best texture.

Cucumber Salad

This simple salad also helps cleanse the palate between bites.

Thinly slice fresh cucumbers. Then mix apple cider vinegar or white wine vinegar with a little olive oil, a pinch of sugar, salt, and pepper. Add freshly chopped dill for extra flavor – it pairs wonderfully with cucumbers. Toss the sliced cucumbers with the dressing and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

For variations, you can add thinly sliced red onions or halved cherry tomatoes to the salad. If you prefer a creamier dressing, try mixing in a small amount of sour cream or Greek yogurt.

How to Make Slow Cooker Ham and Bean Soup Recipe

If the idea of soup had you salivating, then take a look at this simply delicious ham and bean soup recipe.

Ingredients

• 1 tablespoon butter: This can be substituted for olive oil
• 1 cup each of diced carrots, celery, and onion: These contribute to the delicious aroma and flavor of the soup.
• 1 tablespoon minced garlic: For a mellow, nutty flavor.
• 6 cups chicken broth: I prefer low-sodium chicken broth because the ham hocks can be quite salty, but you can substitute this with regular chicken broth, homemade chicken broth, or vegetable broth if you wish.
• 3 cans of white beans: Use any variety you like, I prefer to use navy beans or cannellini beans.
• Leaves from 2 sprigs of fresh thyme: If you don’t have fresh thyme, simply substitute fresh thyme with 1/2 teaspoon of dried thyme.
• 1 ½ lb. smoked ham hock: The best type of ham used in slow-cooker soups, producing an abundance of rich flavors.
• 1 dried bay leaf: A key component in any flavorful broth, as it makes the soup taste impeccable.

Instructions

1. In a large pot or Dutch oven, melt butter over medium-high heat.
2. Add carrots, celery, onion, and garlic. Stir until the vegetables are crisp and tender.
3. Stir in the chicken broth, beans, thyme leaves, ham hock, and bay leaf. Bring this to a boil, then reduce heat to low, cover, and simmer for an hour.
4. Discard bay leaf.
5. Remove the ham hock, and pull the meat off the bone. Throw the fat away, and cut the ham into bite-sized pieces. Garnish with parsley or thyme before serving.

Ham and Bean Soup + Side = Happy Tummy!

Ultimately, it’s all about creating balance—pairing the hearty, savory nature of the soup with sides that either lighten it up or amplify its warmth. You’ll find that the right accompaniments can transform a humble soup night into a full-fledged feast that you’ll find you won’t just save for a chilly night!

So what are you waiting for? Get cooking and try these ideas!

What To Serve With Ham And Bean Soup – FAQs