This hearty ham and bean soup is a warm, comforting classic made with tender beans, savory ham, and flavorful vegetables simmered to perfection. It is wholesome, filling, and ideal for chilly days or as a satisfying family meal.
Why You’ll Love This Recipe
This soup is economical, nourishing, and incredibly flavorful. Leftover ham becomes the star of the dish, infusing the broth with rich, smoky depth. With minimal prep and long, slow simmering, the ingredients combine to create a rustic, home-cooked soup that tastes even better the next day. It freezes beautifully and works for lunch, dinner, or meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cooked ham, diced (or leftover ham bone)
- white beans (canned or cooked dry beans)
- carrots, diced
- celery, diced
- onion, chopped
- garlic, minced
- chicken broth or water
- bay leaf
- thyme or parsley
- salt
- black pepper
- optional: smoked paprika for extra depth
Directions
- In a large pot, heat a small amount of oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for 30 seconds.
- Add beans, ham, broth, bay leaf, and herbs.
- Bring to a simmer and cook for 30–45 minutes, allowing flavors to meld.
- Taste and season with salt and pepper as needed.
- Remove the bay leaf before serving.
- For a thicker soup, mash a portion of the beans and return them to the pot.
Servings and Timing
Servings: 6
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: about 55 minutes
Variations
- Ham and Bean Stew: Mash more beans for a thicker consistency.
- Spicy Ham and Bean Soup: Add red pepper flakes or chili powder.
- Vegetable-Loaded: Add spinach, potatoes, or tomatoes.
- Smoky Version: Stir in smoked paprika or use smoked ham hock.
Storage/Reheating
Store in the refrigerator for up to 5 days.
Reheat on the stovetop over medium-low heat, adding broth if needed.
Freeze for up to 3 months; thaw in the refrigerator before reheating.
FAQs
Can I use canned beans?
Yes, canned beans work well and reduce cooking time.
Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours.
Can I use a ham bone?
Absolutely; it adds exceptional flavor. Remove it before serving.
Can I make this soup vegetarian?
Yes, omit the ham and use vegetable broth; add smoked paprika for depth.
Why is my soup too thick?
Add additional broth or water to reach your desired consistency.
Can I add pasta or rice?
Yes, but add them near the end to avoid overcooking.
Do I need to soak dry beans?
Soaking reduces cooking time, but canned beans eliminate that step.
Can I freeze this soup?
Yes, it freezes very well.
Why does the flavor improve the next day?
Resting allows the ingredients to meld and deepen in flavor.
Can I use different beans?
Yes, great northern beans, navy beans, or cannellini beans all work.
Conclusion
Hearty ham and bean soup is a comforting, flavorful recipe that transforms simple ingredients into a nourishing meal. Its flexibility, ease of preparation, and satisfying taste make it a timeless favorite for any home kitchen.
Print
Hearty Ham and Bean Soup
- Prep Time: 10 mins
- Cook Time: 2 hrs
- Total Time: 2 hrs 10 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A warm and comforting ham and bean soup made with tender beans, savory ham, vegetables, and herbs simmered together for a classic hearty meal.
Ingredients
- 2 cups cooked ham, diced
- 1 lb dried navy beans (or 4 cups cooked beans)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 cup diced potatoes (optional)
- 1 tbsp fresh parsley, chopped
Instructions
- Rinse the dried beans and soak them overnight, or use a quick-soak method by boiling for 5 minutes and resting for 1 hour. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5–6 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ham, soaked beans, chicken broth, bay leaf, thyme, pepper, and potatoes (if using).
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours or until beans are tender.
- Remove the bay leaf and adjust seasoning with salt as needed.
- Stir in fresh parsley before serving.
Notes
- For a creamier soup, mash some of the beans in the pot before serving.
- Smoked ham hocks can be used instead of diced ham for deeper flavor.
- Leftovers thicken naturally; add extra broth when reheating if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 24g
- Cholesterol: 35mg
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