Ham and Bean Soup – Hearty, Comforting, and Easy to Make

There’s something timeless about a pot of ham and bean soup simmering on the stove. It’s cozy, satisfying, and uses simple ingredients you might already have. Whether you’re working with leftover holiday ham or a meaty ham bone, this recipe turns it into a nourishing meal.

The broth is rich, the beans are tender, and the whole kitchen smells inviting. It’s the kind of soup that feels like a warm welcome on a cold day.

Ham and Bean Soup - Hearty, Comforting, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 lb dry beans (Great Northern, navy, or cannellini), rinsed and picked over
• 2 tablespoons olive oil or unsalted butter
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 meaty ham bone, ham hock, or 2 cups diced cooked ham
• 8 cups low-sodium chicken broth (or use water with 2 bouillon cubes)
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional, for extra depth)
• Salt and black pepper, to taste
• 1–2 teaspoons apple cider vinegar or lemon juice, to finish
• Chopped parsley, for garnish (optional)

Instructions

 

• Soak the beans (optional but helpful): For quicker, more even cooking, cover beans with water by 2 inches and soak 6–8 hours or overnight. Drain and rinse. If you’re short on time, use the quick soak: cover with water, bring to a boil for 2 minutes, turn off the heat, cover, and let sit 1 hour. Drain and rinse.
• Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Build the base: Add the beans, ham bone or ham hock (or diced ham), bay leaves, thyme, and smoked paprika. Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
• Simmer: Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook 1½–2 hours, stirring occasionally, until beans are tender and creamy. If using pre-cooked diced ham without a bone, start checking around 75 minutes. Add water if the soup gets too thick before the beans are done.
• Shred the meat: If you used a bone or hock, remove it to a board. Pull off any meat, chop it, and return to the pot. Discard the bone and bay leaves.
• Adjust texture and seasoning: For a creamier soup, mash some beans against the side of the pot or blend a cup of soup and return it. Season with salt and pepper. Finish with 1–2 teaspoons apple cider vinegar or lemon juice for brightness.
• Serve: Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or cornbread for a complete meal.

Why This Recipe Works

This soup gets layers of flavor from a few reliable moves. Sautéing onions, carrots, and celery first builds a savory base that makes the broth taste deeper and more complex.

A ham bone or smoked ham hock adds smokiness and body, while the beans turn creamy as they cook. A splash of vinegar at the end brightens everything, balancing the richness. And because it’s a one-pot meal, cleanup is easy and the flavors meld beautifully as it rests.

Ingredients

• 1 lb dry beans (Great Northern, navy, or cannellini), rinsed and picked over
• 2 tablespoons olive oil or unsalted butter
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 meaty ham bone, ham hock, or 2 cups diced cooked ham
• 8 cups low-sodium chicken broth (or use water with 2 bouillon cubes)
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional, for extra depth)
• Salt and black pepper, to taste
• 1–2 teaspoons apple cider vinegar or lemon juice, to finish
• Chopped parsley, for garnish (optional)

Instructions

1. Soak the beans (optional but helpful): For quicker, more even cooking, cover beans with water by 2 inches and soak 6–8 hours or overnight.

   Drain and rinse. If you’re short on time, use the quick soak: cover with water, bring to a boil for 2 minutes, turn off the heat, cover, and let sit 1 hour. Drain and rinse.

2. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat.

   Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Build the base: Add the beans, ham bone or ham hock (or diced ham), bay leaves, thyme, and smoked paprika.

   Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor.

4. Simmer: Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook 1½–2 hours, stirring occasionally, until beans are tender and creamy.

   If using pre-cooked diced ham without a bone, start checking around 75 minutes. Add water if the soup gets too thick before the beans are done.

5. Shred the meat: If you used a bone or hock, remove it to a board. Pull off any meat, chop it, and return to the pot.

   Discard the bone and bay leaves.

6. Adjust texture and seasoning: For a creamier soup, mash some beans against the side of the pot or blend a cup of soup and return it. Season with salt and pepper. Finish with 1–2 teaspoons apple cider vinegar or lemon juice for brightness.
7. Serve: Ladle into bowls and garnish with chopped parsley.

   Serve with crusty bread or cornbread for a complete meal.

Keeping It Fresh

Leftovers taste even better the next day. As the soup rests, the flavors deepen and the beans get creamier. Store in airtight containers in the fridge for up to 4 days.

The soup will thicken, so add a splash of water or broth when reheating. For longer storage, freeze in portions for up to 3 months. Let the soup cool, then pack it in freezer-safe containers, leaving some headspace.

Thaw overnight in the fridge or reheat gently from frozen with a bit of water to loosen it.

Benefits of This Recipe

• Budget-friendly: Beans and leftover ham stretch into multiple meals without costing much.
• High in protein and fiber: Beans are filling and nutritious, and ham adds satisfying protein.
• Flexible: Works with different beans, ham types, and pantry spices. It’s forgiving and customizable.
• One-pot convenience: Easy to prep, easy to clean, and great for batch-cooking.
• Comfort food factor: Warm, savory, and soothing—ideal for cold nights or easy lunches.

Pitfalls to Watch Out For

• Under-seasoning: Beans absorb flavor. Taste near the end and salt generously, especially if you used low-sodium broth.
• Tough beans: Old beans can take forever to soften.

  If they’re still firm after 2 hours, keep simmering and add more liquid as needed.

• Adding acid too early: Vinegar or lemon can slow bean softening. Add at the end for bright flavor without compromising texture.
• Overly salty soup: Ham and broth can be salty. Use low-sodium broth and add salt only after the beans cook.
• Boiling hard: A rolling boil can break beans and cloud the broth.

  Keep the simmer gentle for tender beans and better texture.

Variations You Can Try

• Veggie boost: Stir in chopped kale, spinach, or Swiss chard during the last 10 minutes.
• Herb swap: Use rosemary, savory, or Italian seasoning instead of thyme for a different profile.
• Spicy kick: Add a pinch of red pepper flakes, cayenne, or a diced jalapeño with the aromatics.
• Creamy finish: Stir in a splash of cream or half-and-half at the end for a richer soup.
• Different beans: Try a mix of navy and pinto, or use cannellini for a silkier texture. If using canned beans, see the FAQ.
• Smoky depth: A bit of liquid smoke (¼–½ teaspoon) gives a campfire note if you don’t have a ham bone.
• Instant Pot or slow cooker: This recipe adapts well; see the FAQ for timing.

FAQ

Can I use canned beans instead of dry?

Yes. Use 3–4 cans (15 ounces each) of drained and rinsed beans.

Sauté the aromatics, add broth and seasonings, then simmer 15–20 minutes. Stir in diced ham and heat through. Since canned beans are already soft, reduce cooking time and skip soaking.

What if I don’t have a ham bone?

Use diced cooked ham plus 1 teaspoon smoked paprika for a similar smoky vibe.

You can also use a smoked turkey leg or wing for great flavor.

How do I make this in an Instant Pot?

Sauté the vegetables on Sauté mode. Add beans, ham bone or diced ham, seasonings, and 7–8 cups broth. Pressure cook on High for 35–40 minutes (unsoaked beans) or 20–25 minutes (soaked beans).

Natural release for 15 minutes, then quick release. Adjust seasoning and finish with vinegar.

How about a slow cooker version?

Add all ingredients to a slow cooker (use 7–8 cups broth). Cook on Low for 7–9 hours or High for 4–5 hours, until beans are tender.

Remove the bone, shred meat, and return it to the pot. Finish with vinegar and season to taste.

Can I make it vegetarian?

Absolutely. Skip the ham and use vegetable broth.

Add extra umami with a parmesan rind, a teaspoon of smoked paprika, or a splash of soy sauce. Include more veggies or a can of diced tomatoes for body.

How do I prevent gas from beans?

Soak the beans and discard the soaking water. Rinse well and cook in fresh liquid.

Adding bay leaves and a piece of kombu (if you have it) can help, and so can eating smaller portions at first.

What should I serve with ham and bean soup?

Crusty bread, cornbread, or biscuits are great choices. A simple green salad or roasted vegetables rounds out the meal nicely.

How can I thicken the soup?

Mash a ladleful of beans against the side of the pot, or blend a cup of soup and return it. You can also let it simmer uncovered for a few minutes to reduce and thicken.

How long does it keep?

Up to 4 days in the fridge and up to 3 months in the freezer.

Reheat gently with a splash of water or broth.

In Conclusion

Ham and bean soup is classic comfort made simple. With a few pantry staples and a bit of simmer time, you get a hearty, flavorful meal that feeds a crowd or sets you up with leftovers. It’s flexible, affordable, and endlessly satisfying.

Make it once, and it’ll become a regular in your cold-weather rotation.