Ham and Bean Soup

Why You’ll Love This Recipe

Ham and Bean Soup is a hearty, comforting dish perfect for chilly days or when you have leftover ham to use up. Packed with tender beans, smoky ham, and flavorful vegetables, this soup is both nourishing and satisfying. It’s a one-pot meal that’s simple to prepare and ideal for feeding a crowd or meal prepping for the week.

ingredients

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

dried white beans (such as navy or Great Northern)ham bone or diced hamonioncarrotscelerygarlicbay leaveschicken broth or waterthymeparsleysalt and pepperolive oil

directions

Rinse the beans thoroughly and soak them overnight, or use the quick soak method by boiling for 2 minutes and letting them sit for an hour.

In a large pot, heat olive oil over medium heat and sauté the onion, carrots, celery, and garlic until softened.

Add the ham bone (or diced ham), soaked beans, bay leaves, thyme, and chicken broth or water to the pot.

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

Remove the ham bone, shred any meat from it, and return the meat to the pot.

Season with salt, pepper, and freshly chopped parsley to taste.

Serve hot with crusty bread or cornbread.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 15 minutesSoaking time: 8 hours (or quick soak method)Cooking time: 2 hoursTotal time: 2 hours 15 minutes (excluding soaking)

Variations

Add diced tomatoes for a slightly tangy flavor.

Use smoked sausage in place of ham for a different twist.

Include greens like spinach or kale for extra nutrition.

Season with smoked paprika for a deeper, smoky taste.

Use canned beans for a faster version (adjust cooking time accordingly).

storage/reheating

Store Ham and Bean Soup in an airtight container in the refrigerator for up to 4 days.It can also be frozen for up to 3 months.Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a splash of water or broth if needed.

FAQs

Can I make Ham and Bean Soup in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or until beans are tender.

Do I have to soak the beans?

Soaking is recommended for even cooking and to reduce the cooking time, but it’s not absolutely necessary if you adjust the cooking time.

What if I don’t have a ham bone?

You can use diced ham alone, or add a smoked ham hock for flavor.

Can I use canned beans?

Yes, but reduce the cooking time significantly since canned beans are already cooked.

How do I thicken the soup?

Mash some of the beans against the side of the pot, or blend a small portion and stir it back into the soup.

Is this soup gluten-free?

Yes, as long as the broth and ham you use are gluten-free.

Can I add potatoes?

Absolutely, diced potatoes can add even more heartiness to the soup.

What’s the best type of bean to use?

Navy beans, Great Northern beans, or cannellini beans work wonderfully.

Conclusion

Ham and Bean Soup is a timeless, cozy meal that’s easy to make and endlessly adaptable. Whether you’re looking to use up leftover ham or craving a satisfying, protein-packed soup, this recipe promises rich flavors and a comforting bowl every time. Make a big batch and enjoy its hearty goodness all week long!

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