Easy Ham and Bean Soup — A Cozy Bowl of Comfort
Introduction
There is something timeless about a pot simmering on the stove, the smell of savory ham and soft beans curling into the air like a memory. This Easy Ham and Bean Soup is one of those recipes that feels like a warm hug after a long day — familiar, nourishing, and surprisingly bright. In the first spoonful you’ll taste smoky ham, tender beans, and a gentle mirepoix that sings of home. If you love ham soups with a twist, you might also enjoy a black bean and ham variation that brings deeper color and a hint of spice to the table.
Why You’ll Love This Recipe
- Comforting food that tastes like tradition and makes the whole house feel cozy.
- Easy recipe structure: pantry-friendly beans and leftover ham become something special.
- Quick dinner idea with big payoff — it’s faster than many takeout options and feeds a crowd.
- Family favorite: kid-friendly flavors yet sophisticated enough for a dinner party.
- Healthy option: protein-rich beans and vegetables for a balanced bowl.
- Versatile: works as a festive meal when garnished with herbs or as a simple weeknight supper.
Ingredients
- 1 pound dried navy beans or great northern beans, rinsed and picked over — hearty and creamy when cooked. (Substitute: 3 cans (15 ounces each) white beans, drained and rinsed; reduce cooking time.)
- 2 cups diced ham (leftover holiday ham is perfect) — adds smoky, savory depth. (Substitute: smoked turkey for lower sodium.)
- 1 large onion, finely chopped — forms the aromatic base.
- 2 carrots, diced — for sweetness and texture.
- 2 celery stalks, diced — classic mirepoix note.
- 3 garlic cloves, minced — brightens the broth.
- 8 cups low-sodium chicken broth — controls salt while building flavor. (Substitute: vegetable broth for a lighter option.)
- 2 bay leaves — subtle herbal warmth.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped — fragrant and earthy.
- 1 teaspoon smoked paprika — enhances the ham’s smokiness. (Optional for a festive meal twist.)
- Salt and pepper to taste — adjust at the end.
- 1 tablespoon apple cider vinegar or a squeeze of lemon — wakes up the soup at the finish.
- Fresh parsley, chopped, for garnish — adds color and brightness.
Timing
- Prep time: 15 minutes (soaking beans overnight cuts active time).
- Cook time: 1 hour to 1 hour 30 minutes (longer if using dried beans without pre-soaking).
- Total time: 1 hour 15 minutes to 1 hour 45 minutes.
Ready faster than takeout if you use canned beans, or worth every minute when you simmer dried beans to creamy perfection.
Step-by-Step Instructions for Easy Ham and Bean Soup
- If using dried beans, soak them overnight in cold water or use the quick-soak method: cover with water, bring to a boil for 2 minutes, then let sit for 1 hour and drain.
- In a large heavy pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery; sauté until the onion is translucent and the carrots just begin to soften — about 6 to 8 minutes. Your kitchen will smell amazing at this point.
- Stir in garlic, thyme, smoked paprika, and cook 30 seconds until fragrant.
- Add the beans, diced ham, bay leaves, and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, until beans are tender — about 45 minutes to 1 hour for soaked beans. If using canned beans, simmer 20 to 25 minutes to meld flavors.
- Remove bay leaves. Use a potato masher to gently mash some of the beans against the side of the pot for a creamier texture, leaving many whole for bite.
- Stir in apple cider vinegar, then season with salt and pepper to taste. Simmer another 5 minutes.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil or a grating of black pepper. The bowl should look homey and fragrant, steam curling up as it arrives at the table.
Tips and Variations
- For a vegetarian twist, omit ham and add smoked paprika and liquid smoke plus extra vegetables; swap chicken broth for vegetable broth for a satisfying meatless version.
- Make it creamy by stirring in 1/2 cup coconut milk or a splash of cream at the end for an indulgent dessert of texture — delicious and surprisingly elegant.
- Add greens like kale or spinach in the last 5 minutes for a healthy option boost.
- Turn this into a festive meal by topping with crispy fried shallots, chopped parsley, and a sprinkle of Parmesan.
- Want more beans or a heartier bite? Mix in cooked barley or small pasta for a stew-like body. If you like bolder beans, check another variation like a smoky black bean and ham recipe for inspiration.
Serving Suggestions
Serve this Easy Ham and Bean Soup with crusty bread for dipping and a simple green salad. For a cozy weeknight, pair it with buttered toast and a glass of chilled cider; for a festive gathering, present it alongside roasted root vegetables and a platter of pickles to brighten the palate. If you’re creating a soup-focused menu, consider a lighter, creamy side like a quick creamy tomato basil soup as a companion for variety and balance.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove to prevent beans from breaking down too much.
- Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead: The flavors deepen if made a day ahead — reheat slowly and add a splash of broth or water if it thickens. Add fresh herbs just before serving.
Pro Tips from the Kitchen
- Use leftover ham from holidays — it transforms this recipe into a thrifty, soulful meal.
- Reserve a cup of cooking liquid before pureeing — it helps you control texture and keeps the soup velvety.
- Taste before salting: ham and broth can be salty, so adjust seasoning at the end.
- For a silky mouthfeel, mash about one-third of the beans against the pot wall and stir them back in.
- When in doubt, finish with acid (vinegar or lemon) — it brightens and balances the entire bowl.
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the vegetables first, then add everything to the slow cooker. Cook on low for 6 to 8 hours for dried beans (soaked) or 4 hours for canned beans. Add delicate greens near the end.
Q: Do I have to soak the beans?
A: Soaking shortens cooking time and promotes even texture, but you can cook unsoaked dried beans — expect longer simmering (up to 2 hours). Canned beans are the fastest choice and still very tasty.
Q: How do I reduce the saltiness if my ham is very salty?
A: Add extra water or unsalted broth, a peeled potato while simmering (discard before serving), or balance with more vinegar or a squeeze of lemon.
Q: Can I use different beans?
A: Absolutely. Navy, great northern, cannellini, or mixed white beans all work well. For a heartier chew, try kidney beans or pinto beans, adjusting cooking times as needed.
Q: Is this soup kid-friendly?
A: Yes — the flavors are mild and comforting. Chop ingredients smaller for young children and serve with bread or crackers.
Conclusion
There is comfort in simplicity, and this Easy Ham and Bean Soup proves it: humble ingredients become a bowl that warms the heart, feeds the whole family, and invites conversation around the table. It’s a quick dinner idea that doubles as a festive meal with the right garnishes, and it’s forgiving enough to personalize however you like. If you want the original tested version to compare notes or to follow a slightly quicker method, try this Easy Ham and Bean Soup Recipe – ready in just 30 minutes! and then come back to make it your own — I promise it will become a beloved part of your kitchen story.
Contents
Easy Ham and Bean Soup
Ingredients
Main ingredients
- 1 pound dried navy beans or great northern beans, rinsed and picked over Substitute: 3 cans (15 ounces each) white beans, drained and rinsed; reduce cooking time.
- 2 cups diced ham Leftover holiday ham is perfect.
- 1 large onion, finely chopped Forms the aromatic base.
- 2 carrots, diced For sweetness and texture.
- 2 stalks celery, diced Classic mirepoix note.
- 3 cloves garlic, minced Brightens the broth.
- 8 cups low-sodium chicken broth Substitute: vegetable broth for a lighter option.
- 2 bay leaves Subtle herbal warmth.
- 1 teaspoon dried thyme Or 1 tablespoon fresh thyme, chopped.
- 1 teaspoon smoked paprika Enhances the ham’s smokiness.
- Salt and pepper to taste Adjust at the end.
- 1 tablespoon apple cider vinegar or a squeeze of lemon Wakes up the soup at the finish.
- Fresh parsley, chopped, for garnish Adds color and brightness.
Instructions
Preparation
- If using dried beans, soak them overnight in cold water or use the quick-soak method: cover with water, bring to a boil for 2 minutes, then let sit for 1 hour and drain.
- In a large heavy pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery; sauté until the onion is translucent and the carrots just begin to soften, about 6 to 8 minutes.
- Stir in garlic, thyme, and smoked paprika, and cook for 30 seconds until fragrant.
Cooking
- Add the beans, diced ham, bay leaves, and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, until beans are tender, about 45 minutes to 1 hour for soaked beans. If using canned beans, simmer for 20 to 25 minutes to meld flavors.
- Remove bay leaves. Use a potato masher to gently mash some of the beans against the side of the pot for a creamier texture, leaving many whole for bite.
- Stir in apple cider vinegar, then season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil or a grating of black pepper.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest