Sourdough Ham & Bean Dumpling Soup (Tasty Comfort Meal)
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Some sourdough recipes just feel like home, and this Sourdough Ham & Bean Dumpling Soup is one of them. The smoky ham, canned or dry beans, and fluffy sourdough dumplings all come together in one big pot of comfort. It’s the kind of soup you make when you have leftover ham in the fridge and everyone is hungry. The smell alone will pull people into the kitchen before this delicious soup is even ready.
Now what? Let’s do something with those holiday leftovers and make a warm bowl of soup!
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Why You’ll Love This Recipe:
Easy to make with what you already have
This sourdough ham & bean dumpling soup recipe comes together with simple ingredients you probably already have in your kitchen. Any broth works, whether it’s chicken, bone, or vegetable. You can use canned beans to keep things quick, or soak dried beans overnight if you like. Leftover baked ham from the holidays adds great flavor, and thick-cut deli ham or a ham steak work just as well. It’s a cozy, hearty meal that comes together easily on a busy day.
If you enjoy simple, pantry-friendly meals, you’ll love this Sourdough Chicken Pot Pie. It also uses everyday ingredients and brings that same warm comfort to the table.
It fills you up like a full dinner
This soup eats like a real meal. It’s loaded with delicious beans, ham, and soft sourdough dumplings that soak up all the broth. As a result, and every spoonful is wonderfully comforting and filling. It’s the kind of dinner that brings everyone to the table without needing anything else on the side. If you enjoy cozy one-pot meals, try my Sourdough Chicken and Dumplings next.
The flavor runs deep and rich
A thick-cut ham or leftover ham bone gives this soup incredible flavor as it simmers. The broth turns smoky, savory, and rich, just like the kind of soup that’s been cooking on the stove all afternoon. If you’ve got a ham bone, toss it in for even more flavor. If not, don’t worry, as the chopped ham still makes it hearty and satisfying.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Chicken broth – Creates a rich, savory foundation for the soup. Bone or vegetable broth works too. If you add a ham hock/bone to the soup while it simmers, then you can replace half of the broth with water.
- Ham – Leftover holiday ham, thick-cut deli ham, or ham steaks give the soup its hearty flavor. Adding a ham bone is optional but will deepen the broth.
- Great Northern beans – Can be used canned or soaked overnight if using dried beans. Rinse and drain before adding to the soup. You can substitute Great Northern beans for cannellini, navy, or white beans.
- Bay leaves – Simmer with the soup to infuse flavor, then remove before serving.
- Fresh parsley – Sprinkled on top at the end to brighten the soup and add color.
Sourdough Dumplings
- Flour – I use all-purpose flour. It provides the structure that makes dumplings soft and tender.
- Cold butter – Pressed into the flour to create crumbly pieces that give the dumplings richness and tenderness.
- Sourdough discard – Combined with milk to make a smooth batter, adding a subtle tang. Active starter can be used in equal weight.
- Milk – Combines with the sourdough discard to bind the dough and create a soft texture.
How to Make Ham & Bean Soup with Sourdough Dumplings
- In a Dutch Oven or large stock pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until almost tender. Add garlic and continue to cook until fragrant.
- Add the broth and bay leaves and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper to taste.
- In a large mixing bowl, add the dry ingredients and whisk until combined. Add the cold, cubed butter. Using clean fingers, press the butter into the flour until it forms into crumbly, pea-sized/bite-sized pieces. Make a well in the center of the flour mixture.
- In a liquid measuring cup, add the sourdough discard and milk. Whisk until smooth, then pour into the flour mixture. Stir with a spatula until the flour mixture is just combined.
- Drop small spoonfuls of the dough into the simmering soup. Repeat until you’re done with all the dough. Cover and let the dumplings cook for 15 minutes without removing the lid. Absolutely no peeking.
- Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.
How to Store:
I doubt you’ll have leftovers from this hearty soup, but if you do, pour it into an airtight container and leave about an inch of space at the top. Refrigerate for up to 4 days. Dumplings soak up liquid as they sit, so if you want to keep the broth thick, it’s best to store them separately. Reheat both on the stove over medium heat until hot, then combine.
If you need to freeze, take out the dumplings first since they don’t freeze well. Freeze only the broth and beans in freezer-safe containers or heavy-duty freezer bags. Label with the date and use within three months. Thaw in the fridge overnight, then warm on the stove until it starts to simmer. Drop in a fresh batch of dumplings while the soup heats for the best texture.
Sourdough Ham and Bean Dumpling Soup Recipe
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Equipment
- sharp knife
- small scooper
Ingredients
Ham & Bean Soup
- 57 grams unsalted butter 4 Tablespoons
- 160 grams onion, diced 1 medium onion
- 160 grams carrots sliced in 1/4 inch pieces about 3 carrots
- 4 cloves garlic minced
- 1814 grams chicken broth 8 cups
- 2 bay leaves
- 600 grams cubed ham 3 cups
- 900 grams Great Northern Beans 2 cans
- salt & pepper to taste
- 1 gram dried parsley 1 1/2 teaspoons
Sourdough Dumplings
- 140 grams all-purpose flour 1 cup
- 8 grams baking powder 2 teaspoons
- 5 grams salt 3/4 teaspoon
- 42 grams unsalted butter, cold and cubed 3 Tablespoons
- 120 grams sourdough discard 1/2 cup
- 120 grams milk 1/2 cup
Instructions
Ham & Bean Soup
- In a Dutch oven or large stockpot, melt the butter over medium heat. Add the celery, onion and carrots and cook until almost tender, about 5-7 minutes. Add garlic and continue to cook for 1 minute or until fragrant.160 grams onion, diced, 160 grams carrots sliced in 1/4 inch pieces, 4 cloves garlic, 57 grams unsalted butter
- Add the broth and bay leaves and bring to a low boil. Reduce the heat to low and stir in the ham and beans. Season with salt and pepper, to taste and the dried parsley.1814 grams chicken broth, 2 bay leaves, 600 grams cubed ham, 900 grams Great Northern Beans, salt & pepper to taste, 1 gram dried parsley
Sourdough Dumplings.
- In a large bowl, add the flour, baking powder and salt. Whisk until combined.140 grams all-purpose flour, 8 grams baking powder, 5 grams salt
- Add the cold, cubed butter. Using your clean fingers, press the butter into the flour until it forms into crumbly, pea-sized pieces. Create a well in the center of the flour mixture.42 grams unsalted butter, cold and cubed
- In a liquid measuring cup, add the sourdough discard and milk. Whisk until smooth, then pour into the flour mixture. Stir with a spatula until the flour mixture is just combined. Careful not to over mix.To Long-Ferment: You can use active starter, just be sure to add the same amount in grams. To long-ferment, cover the dumpling batter and store in the fridge overnight.120 grams sourdough discard, 120 grams milk
- Drop small spoonfuls, about 15g ( ½ Tablespoon) of the dough into the simmering soup. This scooper works perfectly! Continue to spread the batter evenly throughout the entire pot. This will create about 25 dumplings. Cover and allow the dumplings to cook for 15 minutes without removing the lid. No peeking!
- Remove the bay leaves and ladle the soup into bowls. Sprinkle chopped parsley on top, if desired. Serve hot and enjoy!
Notes
Ingredients & Substitutions
- Chicken broth – Creates a rich, savory foundation for the soup. Bone or vegetable broth works too. If you add a ham hock/bone to the soup while it simmers, then you can replace half of the broth with water.
- Ham – Leftover holiday ham, thick-cut deli ham, or ham steaks give the soup its hearty flavor. Adding a ham bone is optional but will deepen the broth.
- Great Northern beans – Can be used canned or soaked overnight if using dried beans. Rinse and drain before adding to the soup. You can substitute Great Northern beans for cannellini, navy, or white beans.
- Bay leaves – Simmer with the soup to infuse flavor, then remove before serving.
- Fresh parsley – Sprinkled on top at the end to brighten the soup and add color.
Sourdough Dumplings
- Flour – I use all-purpose flour. It provides the structure that makes dumplings soft and tender.
- Cold butter – Pressed into the flour to create crumbly pieces that give the dumplings richness and tenderness.
- Sourdough discard – Combined with milk to make a smooth batter, adding a subtle tang. Active starter can be used in equal weight.
- Milk – Combines with the sourdough discard to bind the dough and create a soft texture.
Such an easy and comforting dinner that uses your sourdough discard that my whole family loves!