Ham And Bean Soup Recipe — A Bowl of Home

Introduction — Ham And Bean Soup Recipe

There is something about a simmering pot that feels like a warm invitation: the steam curling up, the gentle clink of a wooden spoon, and the scent of smoky ham meeting soft beans. That is exactly what this Ham And Bean Soup Recipe delivers — comfort on a spoon, a memory-maker for weeknights and Sunday gatherings alike. Whether you are stirring this soup on a rainy afternoon or serving it after a lively holiday, it folds into the moment like an old sweater. If you enjoy variations, you might also like this heartier black bean and ham version for a twist on the classic black bean and ham soup.

Why You’ll Love This Ham And Bean Soup Recipe

This is more than soup — it is an experience. Here’s why it becomes a family favorite:

Deep, smoky flavor from leftover ham that tastes like a festive meal in a bowl.
Hearty and healthy option: beans add protein and fiber, making it a nourishing choice.
Versatile and forgiving — an easy recipe for beginners and a canvas for cooks who love to personalize.
Comforting food that doubles as a quick dinner idea when time is short.
Makes great leftovers and freezes well for busy weeks ahead.

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Ingredients for Ham And Bean Soup Recipe

Olive oil — 1 tablespoon, for gentle sautéing.
Yellow onion — 1 medium, diced, for sweetness and depth.
Carrots — 2 medium, peeled and sliced, add color and natural sweetness.
Celery — 2 stalks, chopped, a classic flavor base.
Garlic — 3 cloves, minced, bright and aromatic.
Smoked ham — 2 cups, diced (leftovers or ham bone will work beautifully).
Dried great northern beans or navy beans — 1 pound, soaked overnight and drained (or two 15-ounce cans, drained and rinsed).
Chicken or vegetable broth — 8 cups, for a rich and comforting broth.
Bay leaf — 1, for subtle herbal notes.
Fresh thyme — 1 teaspoon chopped (or 1/2 teaspoon dried).
Salt and black pepper — to taste.
Lemon juice — 1 tablespoon, brightens the finished soup.
Optional greens — handful of chopped kale or spinach stirred in at the end for a healthy option.

Substitutions: Use smoked turkey in place of ham for a lighter twist, or swap canned beans if you are short on time. Nutritional yeast can be sprinkled on top for a cheesy, dairy-free finish.

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Timing — Ham And Bean Soup Recipe

Prep time: 15–20 minutes (less if beans are canned).
Cook time: 1 hour 15 minutes (about 45–60 minutes simmering with dried beans).
Total time: 1 hour 30 minutes (or 30–40 minutes with canned beans).

This recipe is worth every minute: it comes together faster than many takeout options and rewards you with deep, layered flavor.

Step-by-Step Instructions for Ham And Bean Soup Recipe

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; sauté until softened and fragrant, about 6–8 minutes. Your kitchen will smell amazing at this point.
Stir in the garlic and cook 1 minute more until aromatic.
Add the diced ham and cook for 3–4 minutes to render some of the fat and deepen the flavor.
Pour in the soaked and drained beans (or canned beans), add the broth, bay leaf, and thyme. Bring to a gentle boil, then lower the heat to simmer.
Simmer, uncovered, until beans are tender (about 45–60 minutes for dried beans, 20–30 minutes for canned). Stir occasionally and test beans for doneness.
If using a ham bone, remove it mid-simmer, scrape any meat from the bone, and return the meat to the pot.
Season with salt and pepper, stir in lemon juice, and add greens if using; simmer 2–3 minutes until wilted.
Serve hot, ladled into bowls, with crusty bread or a crisp salad on the side.

Tips and Variations for Ham And Bean Soup Recipe

For a smoky, spicier version, add a chopped smoked paprika sausage or a pinch of red pepper flakes.
Need it faster? Use two cans of beans and reduce simmer time to 20–25 minutes.
For a creamy texture, mash a cup of the cooked beans against the side of the pot with a spoon and stir back in.
Vegetarian friends? Omit the ham and add smoked paprika and liquid smoke for that comforting, smoky note — or try a protein-rich black bean and ham hybrid from our other collection black bean and ham soup for inspiration.

Serving Suggestions for Ham And Bean Soup Recipe

Pair this soup with simple, satisfying sides and drinks to create a memorable meal: a warm baguette and salted butter, a crisp apple and walnut salad to contrast the warmth, or a light white wine for a festive feel. For a balanced lunch, serve a bowl with a spoonful of tangy pickled onions on top and a side of roasted vegetables. If you want a crunchy contrast, try a bright apple-walnut salad alongside the soup for textural harmony apple-walnut salad.

Storage and Make-Ahead Tips for Ham And Bean Soup Recipe

Refrigerate in an airtight container for up to 4 days.
Freeze in portioned, freezer-safe containers for up to 3 months — thaw overnight in the fridge before reheating.
Reheat gently over low heat on the stove, adding a splash of broth if it has thickened.
This soup often tastes even better the next day as the flavors meld — a true make-ahead winner. If you love split-pea variations, check out our guide to prepping soups with ham for make-ahead meals split-pea and ham soup.

Pro Tips from the Kitchen — Ham And Bean Soup Recipe

Use the ham bone: simmering the bone adds an unbeatable depth of flavor.
Salt near the end: ham can be salty; wait to finish seasoning so you do not overdo it.
Soak beans overnight if you can; they soften more evenly and cook faster.
Brighten at the finish: a squeeze of lemon or dash of vinegar lifts the whole bowl.
Make extra: this soup refrigerates and freezes beautifully — it’s a weeknight hero.

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FAQs — Ham And Bean Soup Recipe

Q: Can I use canned beans instead of dried?
A: Absolutely. Canned beans are a quick dinner idea — reduce the simmer time and add them toward the end to warm through without falling apart.

Q: How can I make this soup less salty if my ham is very salty?
A: Rinse and soak large ham pieces briefly, use low-sodium broth, and add salt slowly near the end of cooking — you can always add more, but you cannot take it away.

Q: Is this soup freezer-friendly?
A: Yes. Cool it completely, then freeze in single-serve or family-sized portions for up to 3 months.

Q: Can I make this in a slow cooker or pressure cooker?
A: Both methods work well: slow cook on low for 6–8 hours; for the pressure cooker, reduce liquid slightly and cook according to your model’s bean setting.

Q: What can I serve with this for a festive meal?
A: Serve with crusty bread, a bright salad, and a simple dessert for an indulgent dessert after dinner that balances the savory flavors.

Conclusion

This Ham And Bean Soup Recipe is more than a list of ingredients — it is a cozy, dependable tradition that gathers people around the table. It is forgiving, budget-friendly, and endlessly adaptable whether you want a healthy option or a festive meal centerpiece. Try it once and you will have a new go-to for chilly nights and crowd-pleasing dinners. For another take on this comforting classic and inspiration from a fellow cook, explore this lovely version at Ham and Bean Soup – Art and the Kitchen.

Contents

1 Ham And Bean Soup

Ham And Bean Soup

This comforting Ham And Bean Soup blends smoky flavors with hearty beans for a nourishing meal that’s perfect for chilly nights and gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Total Time 1 30

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 350 kcal

Ingredients

Base Ingredients

1 tablespoon Olive oil For gentle sautéing.
1 medium Yellow onion, diced Adds sweetness and depth.
2 medium Carrots, peeled and sliced Adds color and natural sweetness.
2 stalks Celery, chopped A classic flavor base.
3 cloves Garlic, minced Bright and aromatic.

Main Ingredients

2 cups Smoked ham, diced Leftovers or ham bone will work beautifully.
1 pound Dried great northern beans or navy beans, soaked overnight and drained Alternatively, use two 15-ounce cans, drained and rinsed.
8 cups Chicken or vegetable broth For a rich and comforting broth.
1 Bay leaf For subtle herbal notes.
1 teaspoon Fresh thyme, chopped Or 1/2 teaspoon dried.
Salt and black pepper To taste.
1 tablespoon Lemon juice Brightens the finished soup.

Optional Ingredients

1 handful Chopped kale or spinach Stirred in at the end for a healthy option.

Instructions

Preparation

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; sauté until softened and fragrant, about 6–8 minutes.
Stir in the garlic and cook for 1 minute more until aromatic.
Add the diced ham and cook for 3–4 minutes to render some of the fat and deepen the flavor.
Pour in the soaked and drained beans, add the broth, bay leaf, and thyme. Bring to a gentle boil, then lower the heat to simmer.

Cooking

Simmer uncovered, until beans are tender (about 45–60 minutes for dried beans, 20–30 minutes for canned). Stir occasionally and test beans for doneness.
If using a ham bone, remove it mid-simmer, scrape any meat from the bone, and return the meat to the pot.
Season with salt and pepper, stir in lemon juice, and add greens if using; simmer for 2–3 minutes until wilted.
Serve hot, ladled into bowls, with crusty bread or a crisp salad on the side.

Notes

For a smoky, spicier version, add a chopped smoked paprika sausage or a pinch of red pepper flakes. Use canned beans for a faster prep time, and mash some cooked beans for a creamier texture.

Keyword Comfort Food, Easy Recipe, Family Meal, Ham and Bean Soup, Hearty Soup

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest