Easy Ham and Bean Soup
This Easy Ham and Bean Soup is warm, savory, and nostalgic, making it a perfect comfort food for chilly evenings. Simple to prepare, it's a family favorite that gets even better with leftovers.
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
Store in an airtight container for up to 4 days in the refrigerator. Cool completely and freeze in portions for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if the soup has thickened.