Looking for a hearty, comforting meal that makes the most of your leftover ham? This Ham and Bean Soup is exactly what you need.
It’s the kind of soup that fills your kitchen with amazing aromas and warms you from the inside out. Perfect for chilly evenings when you want something simple yet deeply satisfying.
The best part? It practically makes itself while you go about your day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 45 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Ham and Bean Soup
This soup is comfort food at its finest. The beans become incredibly creamy and tender, while the ham adds a rich, smoky flavor that infuses every spoonful.
It’s an economical way to stretch leftovers into a completely new meal that tastes like you spent hours fussing over it. You didn’t, but your family doesn’t need to know that.
Here’s what makes this recipe a winner:
- Uses leftover ham: Turn holiday leftovers into something everyone will actually be excited to eat
- Budget-friendly: Dried navy beans are incredibly affordable and filling
- Minimal hands-on time: Most of the cooking happens while you do other things
- Freezer-friendly: Make a big batch and stash some away for busy weeknights
- Naturally thickens: The beans break down and create a naturally creamy texture without any cream
- One-pot wonder: Less cleanup means more time relaxing after dinner
You might also enjoy: Chicken Tortilla Soup
Ingredients for Ham and Bean Soup
This soup comes together with simple, wholesome ingredients you probably already have on hand. The beans do most of the heavy lifting, while the vegetables add sweetness and depth.
- 1 pound dried navy beans
- 2 tablespoons butter
- 1 large onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 ham bone with meat or 3 cups diced ham
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Kitchen Equipment Needed
You don’t need fancy equipment for this soup, just a few kitchen basics. A large pot is essential since this recipe makes a generous amount.
- Large heavy-bottomed pot or Dutch oven (at least 6 quarts)
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Another favorite: Clam Chowder
Recommended Products for This Recipe
These are products I genuinely use and recommend for making the best ham and bean soup. They’ve made a real difference in my kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that your beans cook perfectly without scorching on the bottom.
The heavy lid traps moisture and flavor, and it transitions beautifully from stovetop to oven if needed.
It’s an investment piece that will last for decades.
2. Premium Dried Navy Beans
Not all dried beans are created equal. High-quality beans cook more evenly and have better texture.
Look for beans that are uniform in size and color, without too many broken pieces or debris.
3. Smoked Sea Salt
This takes the smoky flavor to the next level. I add a pinch at the end of cooking, and it intensifies that rich, deep taste you get from the ham bone.
It’s also fantastic on roasted vegetables and grilled meats.
4. Immersion Blender
If you like a partially blended soup with a creamier texture, an immersion blender is perfect.
You can blend just a portion of the soup right in the pot without transferring anything to a regular blender.
Step-by-Step Instructions: How to Make Ham and Bean Soup
Follow these detailed steps for perfect soup every time. Take your time with the prep work, it makes the cooking process much smoother.
1. Prepare the Beans
- Rinse the dried navy beans under cold water in a colander, removing any debris or shriveled beans
- Place beans in a large bowl and cover with at least 3 inches of cold water
- Let them soak overnight (8-12 hours) on the counter, or use the quick-soak method: bring beans and water to a boil for 2 minutes, then remove from heat and let stand covered for 1 hour
- Drain and rinse the soaked beans before using
2. Sauté the Vegetables
- Heat the butter in your large pot over medium heat until melted and foaming
- Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent
- Stir in the carrots and celery, cooking for another 4-5 minutes until they begin to soften
- Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning (you’ll smell the wonderful aroma when it’s ready)
3. Add the Ham and Beans
- Nestle the ham bone into the vegetables, or add the diced ham if using
- Pour in the drained beans, distributing them evenly around the pot
- Add the chicken broth, making sure the liquid covers everything by at least an inch (add water if needed)
4. Season and Simmer
- Drop in the bay leaves, dried thyme, and smoked paprika
- Stir everything together gently to distribute the seasonings
- Bring the soup to a boil over high heat
- Once boiling, reduce heat to low and partially cover the pot with the lid
- Simmer gently for 2 to 2.5 hours, stirring occasionally, until beans are tender and creamy (some will break down and thicken the broth naturally)
5. Final Touches
- Remove the ham bone if using, and let it cool slightly on a cutting board
- Pick off any meat from the bone, shred it, and return it to the soup
- Fish out and discard the bay leaves
- Taste the soup and adjust seasoning with salt and pepper (remember the ham is salty, so add salt gradually)
- If you prefer a thicker soup, use a potato masher or immersion blender to partially blend some of the beans right in the pot
- Let the soup rest for 10 minutes before serving to allow flavors to meld
Read Also: Pozole
Tips for The Best Ham and Bean Soup
These little tricks make a big difference in the final result. I’ve learned them through trial and error so you don’t have to.
- Don’t skip the soak: Soaking beans makes them cook more evenly and reduces cooking time significantly
- Save that ham bone: A bone with meat still attached adds far more flavor than just diced ham alone
- Low and slow: Gentle simmering prevents the beans from breaking apart too much and keeps the broth clear
- Stir occasionally: This prevents beans from sticking to the bottom and ensures even cooking
- Salt at the end: Adding salt too early can toughen the beans, so wait until they’re tender before seasoning
- Let it rest: The soup thickens and tastes even better after sitting for a bit (or the next day)
- Add acid at serving: A splash of vinegar or squeeze of lemon brightens all the flavors right before eating
This pairs beautifully with my Buttermilk Cornbread for a complete meal.
Serving Suggestions
This soup is satisfying on its own, but a few simple additions take it to the next level. Think about textures and flavors that complement the creamy beans and smoky ham.
Serve your ham and bean soup with:
- Crusty bread: Perfect for soaking up every last drop of broth
- Cornbread: The slight sweetness balances the savory soup beautifully
- Fresh green salad: A bright Cranberry Pecan Salad cuts through the richness
- Pickled vegetables: Tangy pickles add a nice contrast
- Shredded cheese: A sprinkle of sharp cheddar on top adds creaminess
- Sour cream or Greek yogurt: A dollop adds richness and tang
- Fresh herbs: Chopped parsley or chives brighten each bowl
- Hot sauce: For those who like a kick of heat
Variations of Ham and Bean Soup
This recipe is wonderfully adaptable. Feel free to make it your own based on what you have in your pantry or your family’s preferences.
- Slow cooker version: After sautéing vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours
- Instant Pot method: Use the pressure cooker function for 30 minutes with natural release (no need to presoak beans)
- Different beans: Try pinto beans, great northern beans, or a mix
- Add greens: Stir in chopped kale, spinach, or collard greens during the last 15 minutes
- Smoky twist: Add a diced chipotle pepper in adobo for heat and smokiness
- Creamy version: Blend half the soup and stir it back in for an ultra-creamy texture
- Tomato base: Add a can of diced tomatoes with the broth for a slightly tangy flavor
- Spicy kick: Stir in some red pepper flakes or diced jalapeños with the vegetables
For more warming soups, check out my collection of Winter Soups and Stews.
Storage and Reheating
This soup stores beautifully and often tastes even better the next day. The flavors have time to develop and meld together.
- Refrigerator: Store cooled soup in an airtight container for up to 5 days
- Freezer: Freeze in portion-sized containers for up to 3 months (leave some headspace as soup expands when frozen)
- Thawing: Transfer frozen soup to the fridge overnight, or thaw in the microwave on defrost setting
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if needed (the soup thickens as it sits)
- Microwave option: Heat individual portions in 1-minute intervals, stirring between each, until steaming hot
Another comfort food classic: Tuscan Ribollita Soup
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 285
- Protein: 22g
- Carbohydrates: 38g
- Fiber: 12g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 890mg
- Potassium: 785mg
- Vitamin A: 45% DV
- Vitamin C: 8% DV
- Calcium: 10% DV
- Iron: 25% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
This soup isn’t just delicious, it’s genuinely good for you. The combination of beans, vegetables, and lean protein makes it a nutritional powerhouse.
Here’s why these ingredients are so beneficial:
- Navy beans: Packed with fiber that supports digestive health and helps keep you full, plus they’re loaded with folate and magnesium
- Ham: Provides high-quality protein and essential B vitamins, especially B12
- Carrots: Rich in beta-carotene which converts to vitamin A for eye health and immune function
- Onions and garlic: Contain anti-inflammatory compounds and may support heart health
- Celery: Low in calories but high in antioxidants and beneficial plant compounds
- Chicken broth: Provides minerals and collagen that support joint and gut health
- Thyme: Has antimicrobial properties and is rich in antioxidants
For another nutritious soup option, try my Yellow Split Pea Soup.
FAQs About Ham and Bean Soup
1. Do I have to soak the beans overnight?
Soaking beans overnight is highly recommended because it significantly reduces cooking time and helps them cook more evenly.
If you’re short on time, use the quick-soak method: boil the beans for 2 minutes, remove from heat, cover, and let stand for 1 hour.
This achieves similar results to overnight soaking.
2. Can I make this soup without a ham bone?
Absolutely! If you don’t have a ham bone, use 3 cups of diced leftover ham or even ham steak cut into cubes.
For extra smoky flavor without the bone, add an extra 1/4 teaspoon of smoked paprika or a dash of liquid smoke.
The soup will still be delicious and hearty.
3. Why are my beans still hard after cooking?
Hard beans after long cooking usually mean they’re old or were cooked with too much salt too early. Old beans can take much longer to soften or may never fully cook.
Try buying beans from stores with high turnover, and always add salt only after the beans are tender.
4. How can I make this soup thicker?
The soup naturally thickens as it cools and the beans break down. For an even thicker consistency, mash some beans against the side of the pot with a spoon, or use an immersion blender to partially puree the soup.
You can also simmer it uncovered for an additional 15-20 minutes to reduce the liquid.
5. Can I use canned beans instead of dried?
Yes, you can use 4 cans (15 ounces each) of drained and rinsed navy beans. Add them during the last 30 minutes of cooking since they’re already tender.
The soup won’t be quite as thick and creamy as the dried bean version, but it’s a great time-saving option.
Ham and Bean Soup
Ingredients
- 1 pound dried navy beans 454g
- 2 tablespoons butter 28g
- 1 large onion diced
- 3 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 ham bone with meat or 3 cups diced ham
- 8 cups chicken broth 1.9L
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Equipment
- Large heavy-bottomed pot or Dutch oven At least 6 quarts capacity
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle For serving
- Colander For rinsing beans
Method
- Rinse dried navy beans under cold water, removing debris. Place in a large bowl, cover with 3 inches of cold water, and soak overnight (8-12 hours) or use quick-soak method: boil for 2 minutes, remove from heat, cover and let stand 1 hour. Drain and rinse before using.
- Heat butter in large pot over medium heat until melted. Add onion and cook 5-6 minutes until softened. Stir in carrots and celery, cooking 4-5 minutes until beginning to soften. Add garlic and cook 1 minute, stirring constantly.
- Nestle ham bone into vegetables (or add diced ham). Pour in drained beans and chicken broth, ensuring liquid covers everything by at least 1 inch. Add water if needed.
- Add bay leaves, thyme, and smoked paprika. Bring to a boil over high heat, then reduce to low and partially cover. Simmer gently 2 to 2.5 hours, stirring occasionally, until beans are tender and creamy.
- Remove ham bone, let cool slightly, pick off meat and return to soup. Discard bay leaves. Taste and adjust seasoning with salt and pepper (add salt gradually as ham is salty). For thicker soup, mash some beans or use immersion blender. Let rest 10 minutes before serving.
Nutrition
Notes
- Soaking beans overnight significantly reduces cooking time and helps them cook evenly. Don’t skip this step for best results.
- A ham bone with meat attached adds far more flavor than diced ham alone. Save your holiday ham bones for this recipe.
- Add salt only after beans are tender, as salting too early can toughen them and extend cooking time.
- Soup naturally thickens as it cools. For even thicker consistency, mash beans against pot side or partially blend with immersion blender.
- Can substitute 4 cans (15 oz each) drained navy beans for dried – add during last 30 minutes of cooking.
- For slow cooker: After sautéing vegetables, transfer everything to slow cooker and cook on low 8 hours or high 4-5 hours.
- For Instant Pot: Use pressure cooker function for 30 minutes with natural release (no need to presoak beans).
- Storage: Refrigerate in airtight container up to 5 days, or freeze in portion-sized containers up to 3 months.
- Soup tastes even better the next day as flavors meld. Reheat gently on stovetop, adding broth or water if too thick.
- Add a splash of vinegar or squeeze of lemon juice just before serving to brighten all the flavors.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Ham and Bean Soup is one of those reliable recipes that delivers comfort and satisfaction every single time.
It’s simple enough for a weeknight but impressive enough to serve to guests.
The best part is how it transforms humble ingredients into something truly special. Give it a try this week and let me know what you think in the comments below.
I’d love to hear if you added any special touches or variations.
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