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Ham And Bean Soup Recipe
This Ham And Bean Soup Recipe is a hearty, comforting one-pot meal that’s easy enough for a cozy weeknight dinner yet special enough to share with family on chilly winter evenings.
I’ve always believed that a bowl of soup can feel like a warm hug—and this classic ham and bean soup delivers just that. Picture tender white beans simmered with smoky ham, aromatic vegetables, and fragrant herbs, all coming together in a savory broth that’s as nutritious as it is satisfying. Growing up in Minnesota, my mom would simmer this soup on Sunday afternoons, filling our home with the mouthwatering scent of garlic and thyme. Decades later, I still turn to this recipe whenever I crave something homemade and wholesome—whether it’s after shoveling the driveway or gathering loved ones around the table.
Why You’ll Love This Ham And Bean Soup Recipe
- Hearty, comforting flavors that feel like a warm kitchen hug
- One-pot meal for easy cleanup—no extra dishes piling up
- Flexible cooking: stovetop or slow cooker friendly
- Uses pantry staples plus leftover ham—zero food waste
- Family-friendly and kid-approved (even picky eaters!)
- Nutritious protein and fiber boost from beans and ham
- Perfect for winter but just as welcome any night of the week
- Easily customizable for dietary preferences or spice level
Ingredients You’ll Need for This Ham And Bean Soup Recipe
• 1 lb (450g) dried navy or great northern beans (or 3 cans, 15 oz each, drained)
• 1½–2 lbs (680–900g) ham hock or diced cooked ham (leftover holiday ham works great)
• 1 large yellow onion, finely chopped (Vidalia if you like a bit more sweetness)
• 2 carrots, peeled and diced (for color and a hint of sweetness)
• 2 celery stalks, diced (use leaves for extra flavor)
• 3 garlic cloves, minced (fresh is best—no powdered shortcuts)
• 1 bay leaf (tuck it in and fish it out later)
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 6 cups (1.4L) low-sodium chicken broth (or vegetable broth for lighter taste)
• 2 cups water (or more broth, if you prefer a richer soup)
• 1 tbsp olive oil (or butter, for a fuller mouthfeel)
• ½ tsp smoked paprika (optional, for an extra smoky note)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (if you like a little warmth)
Tips:
• If using dried beans, soak them overnight in cold water for softer texture and quicker cook time.
• For a quick-soak method, cover beans with boiling water for 1 hour, then drain and rinse.
• Choose a ham hock with some meat on the bone for depth of flavor—and save the bone for split pea soup next week!
Directions to Make This Ham And Bean Soup Recipe
- Prep the beans. Drain soaked beans and rinse under cool water. If you skipped soaking, just rinse canned beans and set aside.
- Sauté the aromatics. In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and smoked paprika, cooking 1 more minute—your kitchen will already smell irresistible.
- Add ham and beans. Toss in the ham hock (or diced ham) and beans. Stir to coat in the veggies and spices.
- Pour in liquids. Add chicken broth and water, then tuck in the bay leaf and sprinkle thyme. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 1 hour 15 minutes—stirring occasionally. (If you’re using canned beans, simmer for 30 minutes.)
- Optional slow-cooker finish. You can transfer everything to a 6-quart slow cooker now: cook on Low for 6–8 hours or High for 3–4 hours. No stovetop babysitting required!
- Shred and season. Remove ham hock and bay leaf. Shred any meat from the bone, chop if needed, then return to pot. Taste and season with salt, pepper, and red pepper flakes.
- Thicken, if desired. For a creamier texture, mash a cup of beans against the side of the pot with a spoon, then stir. This little trick makes it feel extra cozy without any cream.
- Rest before serving. Let your soup sit off the heat for 10 minutes—this helps flavors mellow and mingle, giving you that classic depth you crave.
Servings & Timing
Yield: Serves 6–8 hungry adults
Prep Time: 15 minutes (plus overnight bean soak if using dried)
Rest Time: 10 minutes before serving (to deepen flavor)
Total Time: About 2 hours (includes 1 hr 15 min simmer; or 6–8 hours in slow cooker)
Variations to Mix It Up
• Veggie-friendly: Swap ham for smoked tempeh or mushrooms, use vegetable broth, and skip the meat.
• Spicy kick: Add diced jalapeños with onions, and swap paprika for chili powder.
• Bean medley: Mix in kidney or pinto beans for a colorful bowl.
• Instant Pot: Pressure cook on High for 30 minutes, then natural release for 10 minutes.
• Cheesy twist: Stir in shredded sharp cheddar or a dollop of crème fraîche just before serving.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze individual portions in freezer-safe bags or containers for up to 3 months.
• Reheat: Thaw overnight in the fridge, then warm on stovetop over medium heat, stirring, or microwave in 1-minute bursts until steaming.
• Make-ahead: Soup often tastes even better the next day—prepare on Sunday, reheat for a fuss-free Monday dinner.
Notes
• I learned that a quick soak (boiling water over beans for an hour) works wonders if you forget to soak overnight—trust me, I’ve been there.
• Shredding the ham hock off the bone adds a rustic touch and uses every ounce of flavor.
• Tasting as you go is key: ham saltiness can vary wildly, so add extra salt only at the end.
• For an ultra-smooth broth, slip it through a mesh sieve before adding the shredded ham back in.
FAQs
Q: Can I use canned beans instead of dried?
A: Absolutely—just drain and rinse two 15-oz cans, add them in step 2, and simmer for 30 minutes instead of an hour.
Q: Do I have to soak the beans?
A: No, but soaking cuts down cook time and helps your tummy—it also gives a creamier bean texture.
Q: What type of ham is best?
A: A smoked ham hock or leftover holiday ham both work beautifully; just watch your salt levels.
Q: How can I thicken the soup?
A: Mash some beans against the pot’s side or add a teaspoon of cornstarch slurry for extra body.
Q: Is this soup freezer-friendly?
A: Yes—freeze cooled soup in portions for up to 3 months. Thaw and reheat gently.
Q: Can I make this vegan?
A: Swap ham for smoked paprika and use veggie broth—add mushrooms or tempeh for that meaty bite.
Q: What’s the best way to reheat leftovers?
A: Gently warm on the stovetop, stirring often, or microwave in covered batches in 1-minute intervals.
Q: Can I add potatoes?
A: Sure—dice one large potato and add with carrots for a heartier version.
Conclusion
This Ham And Bean Soup Recipe is the ultimate blend of smoky ham, tender beans, and savory veggies—a nutritious, family-friendly classic that’s both comforting and easy. Give it a try tonight (or prep ahead for busy weekdays), then drop a comment to let me know how it turned out or share a photo on Instagram. And if you love one-pot meals, don’t miss my Chicken Tortilla Soup or Slow Cooker Beef Stew recipes next!
Ham And Bean Soup Recipe
Ingredients
- 1 lb dried navy or great northern beans
- 1½–2 lbs ham hock or diced cooked ham
- 1 large yellow onion finely chopped
- 2 carrots carrots peeled and diced
- 2 celery stalks celery stalks diced
- 3 cloves garlic cloves minced
- 1 bay leaf bay leaf
- 1 tsp dried thyme
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tbsp olive oil olive oil
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Pinch of red pepper flakes if you like a little warmth
Instructions
- Drain soaked beans and rinse under cool water. If using canned beans, rinse and set aside.
- In a large Dutch oven, sauté onion, carrots, and celery in olive oil until softened. Add garlic and paprika, cook for 1 minute.
- Combine ham hock, beans, and vegetables in the pot. Stir to coat everything.
- Add chicken broth, water, bay leaf, and thyme. Bring to a boil, then simmer for 1 hour 15 minutes.
- Transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Remove ham hock and bay leaf, shred meat, then return to pot. Season with salt, pepper, and red pepper flakes.
- Mash some beans against the pot's side for a creamier texture.
- Let the soup sit off the heat for 10 minutes to allow flavors to meld.
