Ham and bean soup is a hearty, comforting classic that never goes out of style. This soup packs hearty beans, tender vegetables, and smoky, salty ham that fills your kitchen with amazing aroma as it simmers away.
But once you’ve enjoyed a nice big bowl, the question becomes – how long will the leftovers last? Can you safely store ham and bean soup for lunch throughout the work week? Or will it spoil after just a couple days?
In this complete guide, we’ll cover everything you need to know about ham and bean soup storage and safety. Read on to learn just how long your leftovers will last, the best storage methods, signs of spoilage to watch out for, and more tips to enjoy this favorite soup throughout the week!
How Long Does Ham and Bean Soup Last in the Fridge?
The first stop for ham and bean soup leftovers is the refrigerator This is where they’ll keep best for the first 3-4 days after cooking
To maximize fridge life, be sure to store soup in airtight containers within 2 hours of cooking. Let it cool slightly first so you don’t raise the temperature inside the fridge. Pop a lid on the pot or transfer to storage containers.
Kept at a temperature of 40°F or below, ham and bean soup will stay fresh in the fridge for 3-4 days. After that, it’s best to freeze the rest or toss it out.
The ingredients that limit fridge life are the ham and beans. Cured, cooked hams typically last 3-5 days, while cooked dried beans are only good for 3-4 days. So your soup won’t last much longer than those shortest timeframes.
Make sure to store soup towards the back of the fridge, rather than the door where temperature fluctuates. And don’t keep reheating the batch day after day – serve portions cold or reheat gently just once.
Watch for signs of spoilage after day 3 – smells, tastes, textures that seem “off.” As long as it’s been refrigerated promptly and consistently, soup should stay good for a full 3-4 days.
Can Ham and Bean Soup Be Frozen?
Freezing is a great way to enjoy ham and bean soup for even longer! This classic soup freezes very well for 2-3 months.
Let the soup cool completely before freezing – this helps prevent freezer burn. Transfer to airtight containers, leaving 1⁄2 inch headspace to allow for expansion. Sturdy plastic freezer bags also work well.
Flat packages freeze faster and thaw more quickly. Label bags with name and date before stashing in the freezer.
For best texture and flavor, use frozen ham and bean soup within 2-3 months. It will technically last for 4-6 months in the freezer, but quality declines over time.
When ready to thaw and eat, refrigerate soup overnight or use the defrost setting on the microwave. Reheat gently before enjoying!
Freezing ham and bean soup helps you enjoy every last delicious drop, without any going to waste. Just be sure to label and track freezer dates.
Can You Reheat Ham and Bean Soup?
Absolutely! Ham and bean soup reheats beautifully, so no need to serve it cold.
Use the stove, microwave, or slow cooker to gently reheat leftover soup to an internal temperature of 165°F. Bring it just to a simmer – don’t let it boil vigorously.
On the stove, medium-low heat is perfect for reheating soup gently. For microwave, use 50% power. And a slow cooker on low gets soup piping hot without overcooking it.
Stir soup frequently while reheating. This helps distribute heat evenly for thorough, safe reheating.
Avoid reheating ham and bean soup more than once. The extra heat exposure can quicken spoilage. For best quality and food safety, just reheat once.
Reheating returns ham and bean soup to its original comforting temperature without drying it out or changing textures. Feel free to reheat – just don’t let it boil.
How Long Does Homemade Ham and Bean Soup Last?
Homemade soup won’t keep as long as canned, since it doesn’t undergo the same pressure canning process. But it still lasts 3-4 days refrigerated.
Be extra careful following safe storage guidelines for homemade. Get it into the fridge within 2 hours of cooking, stored in airtight containers. Keep fridge temp at 40°F or below.
Homemade soup has a shorter shelf life than canned, but can still last for 3-4 days in the fridge. Freeze for even longer storage.
Watch for spoilage signs like off-smells, change in color or texture. When reheating, bring homemade soup just to 165°F. Enjoy within 3-4 days for best quality and food safety.
What Are Signs of Spoiled Ham and Bean Soup?
Ham and bean soup that has gone bad will show signs of spoilage. Check for these before tasting soup that is past the recommended 3-4 day fridge life:
- Off odors – sour, moldy, rotten smells
- Change in appearance – abnormal separating, fuzziness, sliminess
- Weird textures – extreme mushiness, hard beans
- Mold – fuzzy spots or film on surface
- Discolored ham or beans – darkened, dull, or grayish
If your soup shows any of these signs, it’s best to discard it. Don’t taste or eat spoiled soup. Botulism and foodborne illnesses are serious risks with spoiled bean products.
When stored properly in the fridge, ham and bean soup stays deliciously fresh for 3-4 days. But once it’s past its prime, clear signs of spoilage will emerge. Don’t hesitate to toss it out at that point!
Tips for Getting the Most Out of Ham and Bean Soup
Here are a few final tips for enjoying ham and bean soup safely throughout the week:
- Let soup cool before refrigerating or freezing – don’t raise fridge/freezer temp
- Divide into shallow containers to freeze/thaw quickly
- Label and track dates in freezer
- Reheat gently to 165°F – don’t boil or overcook
- Avoid reheating more than once
- Check for spoilage before tasting older leftovers
- When in doubt, toss it out! Don’t eat potentially spoiled foods
Ham and bean soup is even better as leftovers – just store and handle it safely. Follow these tips to enjoy every last spoonful.
The Takeaway – Enjoy Ham and Bean Soup All Week Long
With proper refrigeration and freezing, ham and bean soup will keep for 3-4 days in the fridge, or 2-3 months in the freezer. Reheat it gently after storing. Watch for signs of spoilage in older leftovers.
Careful storage lets you safely savor this satisfying soup throughout the week. So cook up a big batch, and don’t be afraid to enjoy leftovers! Ham and bean soup’s hearty flavor only gets better with time. Just be diligent with food safety guidelines, and you can keep leftovers on hand for delicious reheatable lunches and dinners.
Frequency of Entities:
how long: 7
ham: 20
and: 34
bean: 18
soup: 29
is: 13
good: 6
for: 12
in: 8
the: 24
fridge: 6
to: 10
beans: 5
ham and bean soup: 7
leftover: 2
leftovers: 5
on: 3
bean soup: 4
after: 3
Navy Bean Soup Recipe | Ham and Bean Soup
FAQ
How long is ham and bean soup good in the refrigerator?
How long does 15 bean soup last in the fridge?
Can you refreeze ham and bean soup?
Is bean soup healthy for you?
How long does it take to cook a ham soup?
Once boiling, reduce to medium-low and simmer, stirring occasionally, until the beans are tender, about 1 hour. (Add more water, if necessary, to keep the beans covered.) Taste for seasoning as the soup simmers and add more salt and pepper as needed; be mindful that the cooked ham, added later, is salty.
How to make Ham and bean soup?
For the instapot, add soaked beans, ham, onion, carrots, celery, garlic, stock and bay leaf to the pot. Stir, then cover and turn to sealing. Set pot for 15 minutes, then allow a 15 minute natural pressure release. Remove bay leaf and season with salt and pepper, to taste. Cook until beans are tender. What type of beans for ham and bean soup?
How much water do you need to make Ham & bean soup?
Water: This hearty soup starts with eight cups of water. Beans: If you can’t find dry great northern beans, you can use any white bean you have on hand. Vegetables: You’ll need carrots, an onion, and celery. Seasonings: This ham and bean soup is seasoned with salt, fresh garlic, mustard powder, bay leaves, and ground white pepper.
How do you cook ham & beans in a crock pot?
Rinse the beans under cold water. Heat the olive oil and butter in a large soup pot over medium heat and add the onions. Cook for 5 minutes, until soft and translucent. Add the carrots, diced ham and the garlic and cook for 1 minute. Add remaining ingredients. Bring to a boil, then reduce to a simmer.