Ham and Bean Soup

Why You’ll Love This Recipe

Ham and Bean Soup is a hearty, comforting dish that’s perfect for chilly days or whenever you need a warm, filling meal. Made with tender beans, savory chunks of ham, and aromatic vegetables, this soup is rich in flavor and surprisingly easy to make. It’s an excellent way to use up leftover ham and is satisfying enough to serve as a complete meal.

ingredients

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

cooked ham (diced or shredded)
dried white beans (such as navy or great northern)
carrots
celery
onion
garlic
bay leaves
thyme
chicken or vegetable broth
salt
black pepper
olive oil
optional: parsley for garnish

directions

Soak the dried beans overnight in water, or use the quick soak method by boiling them for 2 minutes, then letting them sit covered for 1 hour. Drain and rinse.

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.

Add garlic and cook for another minute until fragrant.

Stir in the diced ham, drained beans, bay leaves, and thyme.

Pour in the broth, bring to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender.

Season with salt and black pepper to taste. Remove bay leaves before serving.

Optional: Garnish with fresh chopped parsley for color and extra flavor.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes

Variations

Use smoked ham hocks or a ham bone for extra depth of flavor.
Add diced potatoes for a heartier soup.
Include a splash of apple cider vinegar or lemon juice at the end for brightness.
Swap white beans for pinto or black-eyed peas for a twist.
Make it spicy with a pinch of red pepper flakes or diced jalapeño.

storage/reheating

Store Ham and Bean Soup in an airtight container in the refrigerator for up to 5 days.
To freeze, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months.
Reheat on the stove over medium heat or in the microwave until hot.

FAQs

Can I use canned beans instead of dried?

Yes, but reduce the cooking time significantly and add them toward the end to avoid mushiness.

What if I don’t have leftover ham?

You can use ham steak, smoked sausage, or even bacon as an alternative.

Do I need to soak the beans?

Soaking reduces cooking time and helps with digestion, but you can skip it by using a pressure cooker or Instant Pot.

Can I make this soup in a slow cooker?

Absolutely. Cook on low for 7-8 hours or high for 4-5 hours after sautéing the veggies.

Is this soup gluten-free?

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

How can I thicken the soup?

Mash some of the beans or add a slurry of cornstarch and water for a thicker consistency.

Conclusion

Ham and Bean Soup is a timeless comfort food that’s simple to prepare and loaded with flavor. It’s a smart, delicious way to use up leftovers and feed a crowd with minimal effort. Whether you’re meal prepping or serving a cozy family dinner, this soup delivers warmth and satisfaction in every spoonful.

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