Ham and Bean Soup Recipe

There is nothing quite like a warm bowl of Ham and Bean Soup Recipe on a chilly evening, and this recipe has become my absolute favorite. I just made a big pot of it, and the aroma filling my kitchen was unbelievably comforting.

It’s the kind of meal that feels like a hug in a bowl, slowly simmering on the stove until every ingredient is perfectly tender.

Using a leftover ham bone is my secret to creating a broth so rich and flavorful, it tastes like it was professionally made. Honestly, after trying this, you won’t look at canned soup the same way again.

Ingredients

This recipe relies on simple, wholesome ingredients to create its deep, savory flavor. Here’s what you’ll need to get started.

• 4 cups Leftover Ham, cubed: Using leftover ham, especially from a bone-in roast, provides a smoky, complex flavor that is the heart of this soup.
• 1 Ham Bone: This is the key to a rich, velvety broth. Don’t skip it, as it adds depth you can’t get from stock alone.
• 2 cups Dry Great Northern or Navy Beans: Dried beans offer a superior creamy texture compared to canned. Just remember to sort and soak them first.
• 2 cups Celery, chopped: Provides a fresh, slightly peppery base note that balances the saltiness of the ham.
• 2 cups Carrots, chopped: These add a touch of natural sweetness that complements the savory flavors in the pot.
• 1 Large Onion, finely chopped: A yellow or white onion creates the foundational aromatic layer when sautéed.
• 3 cloves Garlic, finely minced: For the best flavor, use fresh garlic. Its pungent aroma is essential for a good soup base.
• 4 sprigs Fresh Thyme, or 2 tsp dry: Fresh thyme infuses the soup with an earthy, slightly minty undertone that pairs beautifully with beans.
• 1/4 cup Fresh Parsley, or 1 tbsp dry: Added at the end, parsley gives the soup a bright, clean finish.
• 1/2 teaspoon Fresh Ground Pepper: Cracking your own pepper provides a more potent and aromatic spice.
• 8-9 cups Chicken Stock or Broth: Opt for a low-sodium version to better control the final saltiness, as the ham contributes a lot of salt.
• 1 tablespoon Olive Oil: A quality olive oil is needed to sauté the vegetables and unlock their flavors.
• Salt: Taste the soup at the very end before adding any salt, as the ham and broth are already quite salty.

Note: These ingredients will yield about 8 hearty servings.

Variations

One of the best things about this recipe is how easily you can adapt it. This soup is naturally dairy-free, as it uses a portion of the beans for thickening instead of cream. It is also inherently sugar-free, though it’s always wise to check the label on your chicken stock. If you enjoy a little heat, add a pinch of red pepper flakes or a finely diced jalapeño along with the other vegetables to give the soup a spicy kick.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 30 minutes

Equipment You Need

• Large Dutch Oven or Soup Pot: Necessary for simmering all the ingredients together and ensuring even heat.
• Sharp Chef’s Knife: For safely and uniformly chopping your vegetables and ham.
• Cutting Board: A dedicated surface for all your ingredient preparation.
• Immersion Blender: This is the secret tool for creating a creamy broth without adding any dairy.
• Ladle: Essential for stirring the hearty soup and serving it without making a mess.

How to Make Ham and Bean Soup Recipe?

Creating this delicious soup is a process of layering flavors and allowing them time to meld into a satisfying meal. While it requires a few hours on the stove, most of the cooking is hands-off. The result is a wonderfully aromatic and hearty dish that is well worth the wait.

Prepare the Beans

Properly preparing your beans is the first step toward achieving that perfect, creamy texture. Place the dried beans in a large bowl and cover them with cold water. Allow them to soak for at least 8 hours or, even better, overnight. Once soaked, drain the water, rinse the beans thoroughly, and pick out any that are broken or discolored.

Sauté the Aromatics

Building a fragrant base is crucial for developing a complex flavor profile. Heat the olive oil in your large Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until they soften and the onion becomes translucent. Add the minced garlic and cook for one more minute until you can smell its aroma.

Combine the Ingredients

With your aromatic base ready, it’s time to bring everything together. Pour the chicken stock into the pot, then add the soaked beans, cubed ham, and the ham bone. Stir in the fresh thyme, parsley, and ground pepper. Give everything a gentle mix to ensure the ingredients are evenly distributed.

Simmer the Soup

This is where the magic happens. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. The soup needs to cook for 2 to 3 hours, or until the beans are completely tender and the meat is falling off the bone. A low, slow simmer is key to preventing the beans from bursting.

Thicken and Finish

To achieve a rich, creamy consistency, take about one cup of the soup—making sure to get plenty of beans—and puree it with an immersion blender. Stir this puree back into the pot. This step naturally thickens the broth beautifully. Remove the ham bone, pull off any remaining meat to add back to the soup, and discard the bone.

Additional Tips for Making this Recipe Better

Over the years, I’ve learned a few things that take this soup from great to absolutely unforgettable. Here are some of my personal tips.

• I always soak my beans overnight. I’ve tried quick-soak methods before, but I find that a longer soak gives the beans a much creamier and more consistent texture.
• Be very careful with salt. The first time I made this, I salted it too early. I learned it’s best to wait until the very end, as the ham releases a lot of salt as it cooks.
• A low and slow simmer is non-negotiable for me. If you let the soup boil too vigorously, the beans can split and become mushy before the flavors have fully developed.
• My secret ingredient is a tiny splash of apple cider vinegar stirred in just before serving. I find it brightens all the savory flavors without being overpowering.

How to Serve Ham and Bean Soup Recipe?

This soup is a hearty meal on its own, but serving it thoughtfully makes it even more special. Ladle the hot soup into deep bowls and garnish with a sprinkle of fresh parsley for a touch of color and freshness. It pairs perfectly with a side of crusty bread or warm garlic toast, which is ideal for soaking up every last drop of the delicious broth. For a complete meal, a simple green salad with a light vinaigrette offers a refreshing contrast.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

• Calories: 454 kcal
• Protein: 32g
• Carbohydrates: 43g
• Fat: 17g

Make Ahead and Storage

This soup is an excellent candidate for meal prep, as its flavors deepen over time. Here’s how to store it properly.

Refrigerating:
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.

Freezing:
This soup freezes beautifully. Pour it into freezer-safe containers, leaving a little space at the top for expansion. It can be stored in the freezer for up to 3 months.

Reheating:
Thaw frozen soup in the refrigerator overnight. Reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You might need to add a splash of broth if it has thickened.

Why You’ll Love This Recipe?

This ham and bean soup is a favorite for so many reasons, and it’s sure to become one in your home too.

• It’s a fantastic way to use leftovers: This recipe transforms a leftover ham bone and meat into an entirely new and delicious meal, reducing food waste.
• It’s incredibly budget-friendly: Made with inexpensive dried beans and vegetables, it allows you to stretch a small amount of ham into a meal that can feed a crowd.
• The soup is deeply satisfying: Packed with protein and fiber, a single bowl is hearty enough to keep you feeling full and nourished for hours.
• It’s perfect for batch cooking: One pot yields a large quantity, making it ideal for feeding a large family or for stocking your freezer with easy future meals.