Ham and Bean Soup: A Cozy, Hearty Classic to Warm Your Heart
Introduction
There is a magic moment when the first spoonful of Ham and Bean Soup touches your lips — the smoky ham, the creamy beans, the steam that carries the scent of home. I remember my grandmother ladling this soup into chipped bowls on a snowy evening, and how everyone at the table sighed in the same, grateful way. If you are chasing a simple, comforting food that feels like a hug, this Ham and Bean Soup is your answer. For a twist on beans and ham, you might also enjoy this playful take on black beans in a cozy pot that I often turn to during busy weeks: black bean and ham soup inspiration.
Why You’ll Love This Recipe
- Soul-warming and nostalgic: tastes like holidays and hush moments at the kitchen table.
- Easy recipe: straightforward steps that even weeknight cooks can follow.
- Family favorite: picky eaters love the creamy beans and tender ham bits.
- Versatile and budget-friendly: use leftover ham, ham hock, or smoked turkey.
- Healthy option (when skinned beans and extra veggies are used): high in fiber and protein, filling without being heavy.
- Quick dinner idea when made in a pressure cooker or slow and indulgent when simmered all afternoon.
Ingredients for Ham and Bean Soup
- 1 pound dried navy beans or great northern beans — soaked overnight or quick-soaked (see substitutions).
- 1 to 1.5 pounds cooked ham, cut into bite-sized pieces (leftover ham, smoked ham hock, or ham bone all work).
- 1 large onion, diced — adds sweetness and body.
- 2 carrots, peeled and chopped — brightens flavor and adds texture.
- 2 celery stalks, chopped — classic mirepoix base.
- 3 cloves garlic, minced — for warmth.
- 6 cups low-sodium chicken or vegetable broth — controls saltiness.
- 1 bay leaf — subtle, savory depth.
- 1 teaspoon dried thyme or a sprig of fresh thyme — aromatic lift.
- Salt and black pepper to taste.
- Optional: a splash of apple cider vinegar or lemon juice to brighten before serving.
Substitutions: Use canned beans (about 3 cans drained) if short on time; reduce cooking liquid and simmer until flavors meld. For a lower-sodium version, use a turkey bone and low-sodium broth. For a vegetarian twist, swap smoked tofu and vegetable broth for a smoky, meatless bowl.
Timing
- Prep time: 20 minutes (soaking excluded)
- Cook time: 1 hour 30 minutes (stovetop) or 30 minutes (pressure cooker)
- Total time: About 2 hours (or under 1 hour with pressure cooking)
Ready faster than takeout if you use canned beans or a pressure cooker; worth every minute when slowly simmered for that melt-in-your-mouth richness.
Step-by-Step Instructions for Ham and Bean Soup
- Prepare the beans: If using dried beans, sort and rinse them. Quick-soak by boiling for 2 minutes, then covering and letting sit for 1 hour, or soak overnight in cold water.
- Sauté the base: In a heavy pot, warm a splash of oil over medium heat. Add onion, carrot, and celery; sauté 6–8 minutes until softened and fragrant. You will smell a sweet, savory aroma that promises comfort.
- Add garlic and spices: Stir in garlic, thyme, and the bay leaf for about 1 minute until your kitchen really smells amazing.
- Combine beans, ham, and broth: Add drained beans, ham pieces, and broth to the pot. Bring to a gentle boil, then reduce to a simmer.
- Simmer until tender: Cover and simmer for 60–90 minutes, stirring occasionally, until beans are tender and soup is thickened. If using a ham bone, remove it near the end and shred any meat to return to the pot.
- Finish and brighten: Taste and season with salt and pepper. Add a splash of apple cider vinegar to awaken the flavors. Let the soup rest for 10 minutes before serving for deeper harmony.
If you want a quicker dinner idea, use canned beans and simmer 20–30 minutes for melded flavor, or follow pressure cooker instructions for beans plus ham for about 25–30 minutes at high pressure.
Tips and Variations
- Smoky and spicy: Add a pinch of smoked paprika and a dash of red pepper flakes.
- Creamy finish: Purée one cup of beans and stir back in for a silky texture without cream.
- Festive meal upgrade: Stir in chopped kale and a handful of pearl pasta for a holiday-ready pot.
- Healthy option: Load extra vegetables and reduce added salt; use a lean ham trim.
- Meatless swap: Use smoked tempeh or mushrooms and vegetable broth for a satisfying vegetarian bowl.
For another hearty variation that swaps bean types and spices, explore this split pea and ham take for inspiration: split pea and ham soup ideas.
Serving Suggestions for Ham and Bean Soup
Serve in deep bowls with crusty bread or buttery cornbread for sopping up every last drop. A bright arugula salad and a crisp white wine or a warm mug of cider make this feel like a special, cozy night in. Picture a family gathered around the table, steam rising, laughter mixing with the soup’s smoky scent — that is exactly the kind of memory this bowl creates.
Storage and Make-Ahead Tips
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Cool fully, then freeze in portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
- Reheating: Add a splash of broth or water while reheating to revive texture. Soups often taste better the next day as the flavors meld.
Pro Tips from the Kitchen
- Use a ham bone for depth: Simmer the bone with the soup, then shred any meat and return to the pot.
- Adjust thickness: Mash a few beans against the side of the pot to naturally thicken without flour.
- Taste as you go: Beans can mute salt, so always season at the end for the best balance.
- Save time: Canned beans and pre-cooked ham get you to dinner in under 30 minutes without much flavor compromise.
- Make it smoky without meat: Add liquid smoke or smoked paprika for a vegetarian smoky twist.
FAQs
Q: Can I make Ham and Bean Soup in a slow cooker?
A: Absolutely — combine pre-soaked beans, ham, vegetables, and broth and cook on low 6–8 hours or high 3–4 hours. The slow cooker makes it a true comfort, hands-off meal.
Q: Do I need to soak the beans?
A: Soaking reduces cooking time and can improve digestibility, but using canned beans is an easy recipe shortcut that still delivers great flavor.
Q: How can I make this soup thicker?
A: Mash a portion of the beans or use an immersion blender for a creamier consistency. Simmer uncovered to reduce liquid as needed.
Q: Is Ham and Bean Soup healthy?
A: Yes — when balanced with plenty of vegetables and controlled sodium, it becomes a hearty, fiber-rich, protein-packed healthy option.
Conclusion
This Ham and Bean Soup is more than a recipe — it is a ritual for chilly nights, a family favorite that stitches conversations together, and a versatile dish you can make your own. If you love classic, comforting food that warms both body and soul, I hope you try this recipe and let it become part of your traditions. For additional inspiration and a lovely version of this classic, check out this Ham and Bean Soup from Art and the Kitchen. Share a bowl with someone you love and notice how simple meals always seem to taste better when shared.
Contents
Ham and Bean Soup
Ingredients
Main Ingredients
- 1 pound dried navy beans or great northern beans soaked overnight or quick-soaked
- 1 to 1.5 pounds cooked ham, cut into bite-sized pieces leftover ham, smoked ham hock, or ham bone all work
- 1 large onion, diced adds sweetness and body
- 2 medium carrots, peeled and chopped brightens flavor and adds texture
- 2 stalks celery, chopped classic mirepoix base
- 3 cloves garlic, minced for warmth
- 6 cups low-sodium chicken or vegetable broth controls saltiness
- 1 leaf bay leaf subtle, savory depth
- 1 teaspoon dried thyme or a sprig of fresh thyme aromatic lift
- Salt and black pepper to taste
- Optional: a splash of apple cider vinegar or lemon juice to brighten before serving
Instructions
Preparation
- If using dried beans, sort and rinse them. Quick-soak by boiling for 2 minutes, then covering and letting sit for 1 hour, or soak overnight in cold water.
- In a heavy pot, warm a splash of oil over medium heat. Add onion, carrot, and celery; sauté for 6–8 minutes until softened and fragrant.
- Stir in garlic, thyme, and the bay leaf for about 1 minute until your kitchen smells amazing.
Cooking
- Add drained beans, ham pieces, and broth to the pot. Bring to a gentle boil, then reduce to a simmer.
- Cover and simmer for 60–90 minutes, stirring occasionally, until beans are tender and soup is thickened.
- If using a ham bone, remove it near the end and shred any meat to return to the pot.
Finishing Touches
- Taste and season with salt and pepper. Add a splash of apple cider vinegar to awaken the flavors.
- Let the soup rest for 10 minutes before serving for deeper harmony.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest