Easy Ham and Bean Soup — A Cozy Classic to Make Tonight
Introduction
The first spoonful of Easy Ham and Bean Soup is like a hug on a chilly evening: warm, savory, and a little bit nostalgic. I remember my grandmother stirring a pot just like this, the rich aroma of smoky ham and simmered white beans filling the kitchen as rain tapped the window. If you love comforting food that doubles as an easy recipe for busy nights, this soup will become a family favorite. For another hearty variation that leans into bold beans and ham, check out this black bean and ham soup I adore for its deep, robust flavors.
Why You’ll Love This Easy Ham and Bean Soup
- It tastes like tradition: salty, smoky ham paired with silky beans is pure comfort.
- Quick dinner idea: mostly hands-off simmering makes it an easy recipe for weeknights.
- Family favorite: gentle flavors please kids and adults alike; leftovers get better every day.
- Versatile and healthy option: swap beans, add greens, or make it vegetarian by using smoked paprika.
- Festive meal-ready: stretch a holiday ham into a crowd-pleasing, soul-warming soup.
Ingredients
- 2 cups dried white beans (navy, great northern, or cannellini) — soak overnight or use quick-soak.
- 1 pound cooked ham, diced (leftover ham or a ham bone with meat) — provides smoky depth.
- 1 large onion, finely chopped — adds sweet aromatics.
- 2 carrots, peeled and diced — for color and subtle sweetness.
- 2 celery stalks, diced — classic mirepoix base.
- 3 garlic cloves, minced — brightens the broth.
- 6 cups low-sodium chicken or vegetable broth — controls the salt.
- 1 bay leaf — earthy warmth.
- 1 teaspoon dried thyme — subtle herbal notes.
- Salt and black pepper to taste.
- 1 tablespoon olive oil — for sautéing.
- Optional: a splash of apple cider vinegar or lemon juice before serving — balances the richness.
Substitutions: - Canned beans (4 cans, drained) if you’re truly short on time; reduce cooking time.
- Turkey or smoked sausage can replace ham for a different twist.
- For a creamier texture, blend a cup of the soup and stir back in.
Timing
- Prep time: 15 to 20 minutes (plus soak time for dried beans if using).
- Cook time: 1 to 1.5 hours (less with canned beans).
- Total time: about 1 hour 20 minutes to 2 hours.
This dish comes together faster than takeout and rewards you with deep, layered flavors that feel indulgent yet wholesome.
Step-by-Step Instructions
- Rinse and soak beans if using dried: soak overnight, or quick-soak by boiling 1 minute, covering, and letting sit 1 hour. Drain.
- Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery and sauté 6 to 8 minutes until softened and fragrant — your kitchen will smell amazing at this point.
- Add garlic and cook 30 seconds until fragrant. Stir in diced ham and cook 2 minutes to toast the edges slightly.
- Add beans, broth, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer until beans are tender (about 1 hour for soaked dried beans; 20–30 minutes for canned). Check occasionally and add water or more broth if needed.
- Remove the bay leaf. For a creamier texture, mash a cup of beans against the side of the pot and stir back in. Adjust salt and pepper. Finish with a splash of vinegar or lemon juice to brighten the flavors.
- Serve hot, garnished with chopped parsley or a drizzle of olive oil.
Pro tip: If you used a ham bone, simmer until the meat falls off, then shred and return to the pot for extra richness.
Tips and Variations
- Quick weeknight version: use two cans of drained white beans and 2 cups of leftover diced ham — simmer 20 minutes for flavors to meld.
- Vegetarian twist: swap ham for smoked paprika and a splash of liquid smoke with extra mushrooms.
- Make it creamy: stir in 1/2 cup coconut milk or a dollop of sour cream for a velvety finish.
- Add greens: toss in chopped kale or spinach in the last 10 minutes for color and nutrition.
- Festive upgrade: stir in pearl barley and roasted root vegetables for a harvest-style soup perfect for holiday gatherings.
For another quick comfort soup to rotate into your repertoire, try this quick and easy creamy tomato basil soup that pairs beautifully with grilled cheese.
Serving Suggestions
Serve this Easy Ham and Bean Soup steaming in wide bowls with crusty bread or cornbread on the side. Top with crunchy croutons or a swirl of olive oil. For a cozy dinner, plate a simple green salad with lemon vinaigrette and a glass of chilled white wine or a warming cup of apple cider. Picture a rainy evening, the family gathered around the table, bowls clutched in both hands — this is soup that invites lingering conversation and second helpings.
Storage and Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 4 days. Flavors deepen beautifully, so leftovers often taste even better.
- Freezer: Cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stove over low heat, adding a splash of broth if the soup has thickened. Avoid high heat to prevent beans from breaking apart too much.
Pro Tips from the Kitchen
- Use a ham bone if you have one — it adds incredible body and smoky nuance.
- Don’t over-salt early; ham can be surprisingly salty, so season near the end.
- If you like a thicker soup, puree some beans or reduce liquid to concentrate flavors.
- Toast the diced ham briefly to deepen the savory notes.
- Add a bright acid at the finish to lift the whole bowl.
FAQs
Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the aromatics first for best flavor, then add beans, ham, broth, and seasonings to the slow cooker and cook on low for 6 to 8 hours.
Q: Do I have to soak dried beans?
A: No, but soaking reduces cooking time and helps with digestibility. If you skip soaking, increase simmering time and check for tenderness.
Q: How can I reduce sodium?
A: Use low-sodium broth, rinse canned beans well, and use unsalted butter or oil for sautéing. Taste and adjust salt at the end.
Q: Is this soup freezer-friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight and reheat slowly on the stove.
Q: Can I make this gluten-free?
A: Definitely — beans and ham are naturally gluten-free. Just check labels on broth and any processed ham for hidden gluten.
Conclusion
This Easy Ham and Bean Soup is the kind of recipe that becomes woven into family traditions — simple, reliable, and full of soul. Whether you are stretching holiday ham, need a quick dinner idea, or want a comforting food to share on a quiet night in, this soup delivers. For a handy version of this classic that’s ready in about half an hour, I recommend checking out this Easy Ham and Bean Soup Recipe – ready in just 30 minutes! Try it, tweak it, and make it your own — then pass the bowl and the story along.
Contents
Easy Ham and Bean Soup
Ingredients
Main Ingredients
- 2 cups dried white beans (navy, great northern, or cannellini) Soak overnight or use quick-soak method.
- 1 pound cooked ham, diced (leftover ham or a ham bone with meat) provides smoky depth.
- 1 large onion, finely chopped Adds sweet aromatics.
- 2 medium carrots, peeled and diced For color and subtle sweetness.
- 2 stalks celery, diced Classic mirepoix base.
- 3 cloves garlic, minced Brightens the broth.
- 6 cups low-sodium chicken or vegetable broth Controls the salt.
- 1 leaf bay leaf Earthy warmth.
- 1 teaspoon dried thyme Subtle herbal notes.
- to taste Salt and black pepper
- 1 tablespoon olive oil For sautéing.
- optional splash of apple cider vinegar or lemon juice before serving Balances the richness.
Instructions
Preparation
- Rinse and soak beans if using dried: soak overnight, or quick-soak by boiling 1 minute, covering, and letting sit 1 hour. Drain.
- Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery and sauté for 6 to 8 minutes until softened and fragrant.
- Add garlic and cook for 30 seconds until fragrant. Stir in diced ham and cook for 2 minutes to toast the edges slightly.
Cooking
- Add beans, broth, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer until beans are tender (about 1 hour for soaked dried beans; 20–30 minutes for canned). Check occasionally and add water or more broth if needed.
- Remove the bay leaf. For a creamier texture, mash a cup of beans against the side of the pot and stir back in. Adjust salt and pepper. Finish with a splash of vinegar or lemon juice to brighten the flavors.
- Serve hot, garnished with chopped parsley or a drizzle of olive oil.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest