Ham And Bean Soup Recipe

Nothing warms up a cool day quite like a bowl of hearty Ham and Bean Soup. I love how a handful of simple ingredients can turn into something so comforting and full of flavor.

You can toss in leftover ham or a ham bone, and suddenly the soup has this rich, smoky taste that just feels like home.

You’ll learn exactly how to make ham and bean soup that’s filling, easy to prepare, and perfect for any weeknight meal.

I’ll walk through the ingredients, the steps to bring it all together, and a few tips to get the best texture and taste.

As you cook, you’ll notice the beans soaking up all that savory broth, while the ham adds a deep, rich bite.

By the time you’re done, you’ll have a pot of soup that’s honestly even tastier the next day—simple, satisfying, and absolutely worth every spoonful.

Ham And Bean Soup Recipe

I make this soup when I’m craving something hearty that uses what I already have in the kitchen and fills the house with a warm, cozy smell. It’s easy to throw together, especially if there’s leftover ham in the fridge.

Equipment

• Large soup pot or Dutch oven – deep enough for all the beans, broth, and veggies.
• Cutting board and sharp knife – for chopping up onion, carrot, celery, and ham.
• Wooden spoon or ladle – makes stirring and serving way easier.
• Measuring cups and spoons – for seasoning, if you’re being precise.
• Colander – to rinse dried or canned beans.
• Immersion blender (optional) – if you like a creamier soup.
• Storage containers – for leftovers or freezing extra portions.

I prefer a heavy-bottomed pot since it keeps the beans from sticking and burning. A sturdy ladle helps, too, when the soup is thick and packed with beans and ham.

Ingredients

• 1 pound dried navy beans, great northern beans, or cannellini beans
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 2 cups diced ham or leftover holiday ham
• 1 ham hock (optional for extra flavor)
• 6 cups chicken broth or chicken stock
• 1 bay leaf
• ½ teaspoon black pepper
• 1 teaspoon dried herbs (like thyme or parsley)
• Optional: a handful of spinach, a splash of hot sauce, or extra bacon pieces

Sometimes I just use canned beans if I’m in a rush, but honestly, dried beans make the soup taste deeper and richer. Fresh thyme is great if you have it, and a splash of olive oil helps the veggies soften up nicely.

Instructions

• Soak the beans overnight, or use the quick-boil method if you’re using dried beans.
• Heat olive oil in a large pot over medium heat.
• Add onion, carrot, and celery (the classic mirepoix) and cook until they’re soft.
• Stir in garlic and let it cook for about 30 seconds.
• Add ham, ham hock, beans, broth, bay leaf, and herbs.
• Bring everything to a boil, then drop the heat and let it simmer gently for about 1½ to 2 hours.
• Remove the ham hock, shred off any meat, and toss it back into the pot.
• Season with black pepper, taste, and add salt if you think it needs it.
• If you like a thicker soup, blend part of it with an immersion blender.
• Stir in spinach at the end if you’re using it, and cook until it wilts.

I keep the heat pretty low so the beans don’t split open. The soup thickens up on its own as it simmers, especially if you blend a bit of it.

Notes

I usually freeze ham and bean soup in small containers so I can grab a quick meal later. It reheats well on the stove—just add a splash of broth or water if it’s too thick.

If the soup feels a little thin, I just mash some beans against the side of the pot or blend a cup and stir it back in.

Leftover holiday ham or some extra bacon brings a smoky kick. A few drops of hot sauce or a sprinkle of fresh parsley just before serving makes it pop.

Honestly, I think it’s best with a hunk of crusty bread on the side.

Tasting Notes

I’ve gotta say, this ham and bean soup really hits the spot when I’m craving comfort food. The flavor’s rich and smoky from the ham, and the beans bring in that soft, creamy texture. Every spoonful feels hearty, but it never gets too heavy.

The broth carries just enough saltiness to balance out the beans’ sweetness. I always notice how the ham pieces stay nice and tender, while the beans soak up all that savory goodness. Honestly, it’s the kind of soup that warms me up right away.

Usually, I’ll serve it with something simple on the side:

• Cornbread for a little sweetness
• Biscuits if I’m in the mood for something buttery and flaky
• Crusty bread to soak up every last bit of broth

When I grab a bite with warm bread, the textures just click. The crisp bread edges play off the smooth soup. It’s filling, balanced, and honestly, I could eat it any day of the week.

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