Why You’ll Love This Recipe
Ham and Bean Soup is a classic comfort food that never goes out of style. It is warm, filling, and deeply satisfying, making it perfect for chilly days, family dinners, or anytime you want a nourishing, homemade meal. I love this recipe because it transforms simple, affordable ingredients into a rich and flavorful soup that tastes like it simmered all day. The beans become tender and creamy, the ham adds smoky depth, and the broth turns savory and comforting. This is also a fantastic way to use leftover ham or a ham bone, making it both economical and practical. The flavors improve as it sits, which means leftovers taste even better the next day. Whether you grew up eating this soup or are making it for the first time, it is a reliable, soul-warming recipe that belongs in every home kitchen.
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Ham and Bean Soup – Hearty, Comforting, and Timeless
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings
- Diet: Low Fat
Description
A hearty and comforting ham and bean soup made with tender white beans, savory ham, and simple vegetables—perfect for cold days and using leftover ham.
Ingredients
- 1 lb dried navy beans or great northern beans
- 8 cups water or chicken broth
- 1 ham bone or 2 cups diced cooked ham
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Rinse beans and soak overnight in water, then drain.
- In a large pot, combine soaked beans, water or broth, and ham bone.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Add onion, carrots, celery, garlic, bay leaf, and thyme.
- Continue simmering for 45–60 minutes until beans are tender.
- Remove ham bone, shred meat, and return ham to the pot.
- Season with salt and black pepper to taste.
- Remove bay leaf before serving and garnish if desired.
Notes
- No-soak beans can be used with longer cooking time.
- Soup thickens as it cools.
- Serve with crusty bread or cornbread.
- Prep Time: 15 minutes (plus soaking)
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dried navy beans form the base of the soup, becoming tender and creamy as they cook.
Ham or a ham bone provides rich, smoky flavor and hearty protein.
Onion adds natural sweetness and depth to the broth.
Carrots contribute subtle sweetness and color.
Celery adds savory balance and aromatic flavor.
Garlic enhances the overall taste with warmth and fragrance.
Chicken broth creates a flavorful cooking liquid for the soup.
Bay leaf adds mild herbal depth during simmering.
Salt enhances and balances all the flavors.
Black pepper provides gentle heat and seasoning.
Optional thyme or parsley adds freshness and a classic herbal note.
Directions
Begin by rinsing the dried beans thoroughly and soaking them overnight in plenty of water. Drain and rinse before using.
In a large pot or Dutch oven, add the soaked beans, ham or ham bone, onion, carrots, celery, garlic, chicken broth, and bay leaf. Bring the mixture to a gentle boil, then reduce heat and simmer.
Cook the soup low and slow, stirring occasionally, until the beans are tender and the flavors have fully developed. Remove the ham bone, shred any meat, and return it to the pot.
Season with salt and black pepper to taste. Remove the bay leaf before serving. Serve hot with crusty bread or cornbread if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 6 to 8 people. Preparation time is about 15 minutes, soaking time is overnight, and cooking time is approximately 2 hours.
Storage/reheating
Store leftover Ham and Bean Soup in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens too much.
Variations and Customizations
Ham and Bean Soup is highly adaptable. For a quicker version, use canned navy beans and reduce the cooking time significantly. You can also add diced potatoes for a heartier texture or stir in a splash of cream for extra richness.
I tested this recipe with great northern beans instead of navy beans, and it worked beautifully, producing a slightly larger, creamier bean. For extra smoky flavor, add a pinch of smoked paprika or use smoked ham hocks.
For a lighter version, reduce the amount of ham and add extra vegetables such as spinach or kale near the end of cooking. These variations allow you to tailor the soup to your taste while keeping its comforting essence intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 380 |
| Protein (g) | 26 |
| Carbs (g) | 42 |
| Fat (g) | 12 |
| Saturated Fat (g) | 4 |
| Fiber (g) | 10 |
| Sugar (g) | 4 |
| Sodium (mg) | 820 |
Expert Tips & Customizations
Soak beans properly
Overnight soaking ensures even cooking and better texture.
Simmer gently
Low heat prevents beans from breaking apart.
Season at the end
Ham can be salty, so adjust seasoning after cooking.
Let it rest
The soup thickens and tastes even better after resting.
FAQs
Can I make Ham and Bean Soup without soaking beans?
Yes, but cooking time will be longer and texture may be uneven.
Can I use canned beans?
Yes, canned beans work well for a faster version.
Does this soup freeze well?
Yes, freeze in airtight containers for up to three months.
What type of ham works best?
A ham bone, ham hock, or leftover diced ham all work well.
Why is my soup too thick?
Beans continue absorbing liquid; add more broth when reheating.
What should I serve with Ham and Bean Soup?
Cornbread, biscuits, or crusty bread pair perfectly.
Conclusion
Ham and Bean Soup is a timeless, comforting recipe that delivers hearty flavor with simple ingredients. Whether made with a leftover ham bone or starting from scratch, this soup is nourishing, satisfying, and perfect for sharing with family and friends.
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