Ham and Bean Soup

Why You’ll Love This Recipe

Ham and Bean Soup is a hearty, comforting dish made with tender white beans, savory chunks of ham, and aromatic vegetables simmered in a flavorful broth. It’s the perfect way to use leftover ham and makes for a filling, protein-packed meal ideal for chilly days or easy weeknight dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked ham (diced)dry white beans (like navy or Great Northern)carrotsonionscelerygarlicbay leavesdried thymechicken or vegetable brotholive oilsalt and pepper

directions

Rinse and sort the beans, then soak them overnight or use the quick soak method (boil for 2 minutes, then rest for 1 hour).

In a large pot, heat olive oil over medium heat.

Add chopped onions, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Stir in minced garlic and cook for another minute.

Add the soaked beans, diced ham, bay leaves, thyme, and broth to the pot.

Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until the beans are tender.

Remove bay leaves. Season with salt and pepper to taste.

Use a spoon or potato masher to slightly mash some of the beans for a thicker texture, if desired.

Serve hot with crusty bread or cornbread.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 2 hours (including simmering)Total time: 2 hours 15 minutes

Variations

Use canned beans to cut down cooking time—just reduce simmering to 30 minutes.

Add a ham bone while simmering for deeper flavor.

Mix in chopped spinach or kale near the end for added greens.

Include a splash of vinegar or lemon juice before serving for brightness.

Make it spicy with a pinch of red pepper flakes or diced jalapeño.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days.Freeze in individual portions for up to 3 months.Thaw overnight in the fridge and reheat on the stovetop or microwave until hot.

FAQs

Can I use canned beans instead of dry?

Yes, use about 3 cans (rinsed and drained). Reduce cooking time accordingly.

Do I have to soak the beans?

Soaking is recommended for even cooking, but you can cook unsoaked beans longer if needed.

What type of ham works best?

Leftover ham, ham steak, or even a ham bone all work well in this soup.

How can I thicken the soup?

Mash some of the beans in the pot or blend a small portion and stir back in.

Is this soup gluten-free?

Yes, as long as your broth and ham are certified gluten-free.

Can I make this in a slow cooker?

Absolutely—add all ingredients and cook on low for 6-8 hours or high for 4-5 hours.

Can I make this vegetarian?

Omit the ham and use more vegetables or smoked paprika for flavor.

Conclusion

Ham and Bean Soup is a classic, cozy meal that’s both budget-friendly and full of satisfying flavors. Whether you’re repurposing leftover ham or cooking from scratch, this simple soup is perfect for meal prep, freezing, or serving to a hungry crowd. Give it a try—you’ll love the warmth in every bite.

Print