Ham And Bean Soup Recipe
This Ham And Bean Soup Recipe is an easy, homemade, one-pot meal—hearty, comforting, and perfect for chilly winter evenings.
Full Recipe Introduction
Nothing warms you up quite like a steaming bowl of ham and bean soup, especially when frost glistens on the windowpanes. I first fell in love with this classic winter dish courtesy of my grandmother, who’d always cook up a pot after holiday ham dinners. It’s not fancy; it’s pure, soulful cooking. What makes this ham and bean soup unique is the way smoky ham dances with creamy white beans, while simple aromatics—onion, carrot, celery—bring a fresh brightness that keeps each spoonful balanced. According to USDA data, one cup delivers about 15 g of fiber and 10 g of protein, so you won’t feel that mid-afternoon slump. You know what? It’s honestly like a warm hug in a bowl.
Whether you use a Le Creuset Dutch oven on the stovetop or set it and forget it in a slow cooker, this recipe adapts to your kitchen vibe. I love serving it to my grandkids—they get a kick out of the chunky ham bits—and my husband swears it’s his go-to when he needs comfort fuel after a cold day on the porch. Ready to taste winter’s coziest classic?
Why You’ll Love This Ham And Bean Soup Recipe
- Rescue leftover ham—no wasted holiday meat here
- Pantry-friendly (beans, broth, basic veggies)
- Fiber-rich and protein-packed for lasting energy
- Easy one-pot meal (less mess, more cozy)
- Slow cooker or stovetop—flexible cooking style
- Freezer-friendly for grab-and-go lunches
- Kid-approved, family-friendly flavors
- Nutritious comfort food without the slump
Ingredients
• 1 lb dried navy beans (or 3 15 oz cans white beans, drained & rinsed) (for dried, soak overnight)
• 2 cups diced cooked ham (about 10–12 oz; leftover holiday ham or smoked ham)
• 1 large yellow onion, diced (use Vidalia for sweetness)
• 2 medium carrots, peeled & sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth (or vegetable broth for less salt)
• 2 bay leaves
• 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
• 1 tsp smoked paprika (adds warmth; omit if you prefer mild)
• 2 Tbsp olive oil (or unsalted butter)
• Salt & freshly ground pepper, to taste
• Fresh parsley, chopped for garnish
Directions
- Prep the beans. Drain your soaked navy beans and rinse under cold water. (Tip: for a quick-soak, cover beans with water, bring to a boil 1 min, then remove from heat and steep 1 hr.)
- Sauté the aromatics. Warm olive oil in a 6-quart Dutch oven over medium heat. Add onion, carrot, celery; cook 5 mins until veggies soften. You’ll know they’re ready when the onion turns translucent.
- Add garlic & spices. Stir in minced garlic, thyme, and smoked paprika for 1 min until fragrant—trust me, your kitchen will smell like home.
- Combine beans & ham. Toss in drained beans, diced ham, bay leaves, and chicken broth. Stir gently to mix.
- Simmer & skim. Bring to a gentle boil, then lower heat to maintain a slow bubble. Simmer uncovered for about 1 hr—just enough time to chat with a friend or prep a side salad. Skim foam from the surface if needed.
• Slow cooker tip: After sautéing, transfer everything to a 6-qt slow cooker. Cook on LOW 6–7 hrs or HIGH 3–4 hrs until beans are tender. - Taste & season. Once beans are soft, fish out bay leaves. Season with salt and pepper—remember, ham can be salty, so taste before extra salt.
- Optional creaminess. If you crave extra body, use a KitchenAid immersion blender to mash about 1 cup of soup in the pot, then stir to swirl in that gentle creaminess.
- Serve. Ladle into bowls, sprinkle with fresh parsley, and maybe a crack of black pepper. Grab crusty bread and dig in!
Servings & Timing
Yield: Serves 6–8 family members
Prep Time: 15 mins (plus 8 hrs bean soak)
Cook Time: 1 hr 15 mins stovetop (or 6 –7 hrs slow cooker)
Total Time: ~2 hrs stovetop (including soak), ~7 hrs slow cooker (mostly hands-off)
Variations
• Chipotle Kick: Add ½ tsp chipotle powder for smoky heat.
• Vegetarian Swap: Use smoked tofu, vegetable broth, and omit ham.
• Creamy Dream: Stir in ½ cup half-and-half just before serving.
• Greens Boost: Stir in 2 cups chopped kale or spinach at the end.
• Grain Twist: Add ½ cup pearl barley with the beans for extra chew.
• Spicy Southern: Toss in a diced jalapeño with the veggies.
Storage & Reheating
• Fridge: Store in airtight container up to 4 days.
• Freezer: Freeze in meal-prep bowls for up to 3 months; thaw overnight in fridge.
• Reheat: Warm gently on stovetop over medium-low, adding splash of broth if thick.
• Make-ahead: Assemble soup a day ahead through Step 5, then cool and refrigerate; next day, simmer 20 mins before serving.
Notes
• Salt balance: Taste before salting—your ham may be saltier than mine!
• Skim the fat: If you used a ham hock, let soup cool briefly and skim off hardened fat.
• Texture tweak: Partially mashing beans adds body without cream.
• Flavor boost: A squeeze of lemon just before serving brightens the whole pot.
• Bean choice: Navy beans are classic, but cannellini or Great Northern work beautifully.
FAQs
Q: Can I use canned beans instead of dried?
A: Absolutely—just drain and rinse three 15-oz cans, then reduce broth by 1 cup to keep your soup from getting too thin.
Q: What about using a ham bone or hock?
A: A bone-in ham hock adds deep flavor; remove it after cooking, shred any meat, and return to the pot.
Q: My soup is too thin—how do I thicken it?
A: Mash a cup of beans against the pot’s side or whisk in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water).
Q: Can I make this vegan?
A: Swap chicken broth for vegetable broth, omit ham, and use smoked tofu—still cozy, still filling.
Q: How long will leftovers keep?
A: In the fridge, 4–5 days; in the freezer, up to 3 months.
Q: Do I need a slow cooker?
A: No, stovetop works great—slow cooker is just a hands-off bonus.
Q: Can I freeze single-serving portions?
A: Yes—freeze in individual containers, then thaw in the fridge overnight for quick lunches.
Conclusion
This Ham And Bean Soup Recipe brings together smoky ham, creamy beans, and bright veggies in a cozy, family-friendly package. Give it a try this weekend, and let me know in the comments how you jazz it up! If you loved this, you might also enjoy my Tuscan White Bean Soup or Slow Cooker Vegetable Stew—have fun experimenting.
Ham And Bean Soup
Ingredients
- 1 lb dried navy beans or 3 15 oz cans white beans, drained & rinsed (for dried, soak overnight)
- 2 cups diced cooked ham about 10–12 oz; leftover holiday ham or smoked ham
- 1 large yellow onion diced (use Vidalia for sweetness)
- 2 medium carrots peeled & sliced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth or vegetable broth for less salt
- 1 tsp dried thyme or 1 Tbsp fresh, chopped
- 1 tsp smoked paprika adds warmth; omit if you prefer mild
- 2 Tbsp olive oil or unsalted butter
- Salt & freshly ground pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Drain your soaked navy beans and rinse under cold water. (Tip: for a quick-soak, cover beans with water, bring to a boil 1 min, then remove from heat and steep 1 hr.)
- Warm olive oil in a 6-quart Dutch oven over medium heat. Add onion, carrot, celery; cook 5 mins until veggies soften.
- Stir in minced garlic, thyme, and smoked paprika for 1 min until fragrant—trust me, your kitchen will smell like home.
- Toss in drained beans, diced ham, bay leaves, and chicken broth. Stir gently to mix.
- Bring to a gentle boil, then lower heat to maintain a slow bubble. Simmer uncovered for about 1 hr—just enough time to chat with a friend or prep a side salad. Skim foam from the surface if needed.
- Once beans are soft, fish out bay leaves. Season with salt and pepper—remember, ham can be salty, so taste before extra salt.
- If you crave extra body, use a KitchenAid immersion blender to mash about 1 cup of soup in the pot, then stir to swirl in that gentle creaminess.
- Ladle into bowls, sprinkle with fresh parsley, and maybe a crack of black pepper. Grab crusty bread and dig in!
