Ham and Bean Soup

iamwinfred

This hearty Ham and Bean Soup transforms leftover ham into a deeply satisfying, comforting meal. The beans become incredibly creamy while the ham adds rich, smoky flavor throughout. It's economical, requires minimal hands-on time, and freezes beautifully for future meals.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Soup

Cuisine American

Servings servings

Calories 285 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 38gProtein: 22gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 890mgPotassium: 785mgFiber: 12gSugar: 3gVitamin A: 45IUVitamin C: 8mgCalcium: 10mgIron: 25mg

Keyword comfort food, freezer friendly soup, ham and bean soup, leftover ham recipe, navy bean soup