If you are looking for a warm, filling, and old-fashioned comfort food recipe, this Ham and Bean Soup is the perfect dish to make. It is rich, savory, smoky, and packed with tender white beans, chunks of ham, carrots, onions, garlic, herbs, and a flavorful broth.
This recipe is perfect for cold days, family dinners, leftover ham, Sunday meals, meal prep, or anytime you want a simple bowl of homemade comfort.
The beans become soft and creamy as they cook.
The ham adds smoky, salty flavor.
The vegetables make the broth taste deeper and more homemade.
Serve this soup with cornbread, crusty bread, biscuits, rice, salad, or warm dinner rolls.
Recipe Overview
| Detail | Information |
|---|---|
| Recipe Name | Ham and Bean Soup |
| Prep Time | 15 minutes |
| Soak Time | 8 hours optional |
| Cook Time | 1 ½–2 hours |
| Total Time | About 2 hours 15 minutes |
| Servings | 6–8 |
| Course | Soup, Dinner, Main Dish |
| Cuisine | American Comfort Food |
| Difficulty | Easy |
Why You’ll Love This Ham and Bean Soup
This ham and bean soup is hearty, budget-friendly, and full of flavor.
It uses simple ingredients but tastes rich and satisfying.
The ham bone or ham hock gives the broth deep smoky flavor.
The beans make the soup creamy and filling without needing heavy cream.
This is also a great recipe for using leftover holiday ham.
It tastes even better the next day because the beans, ham, and broth continue to blend together.
Ingredients
Main Ingredients
| Ingredient | Amount |
|---|---|
| Dried white beans, navy beans, or great northern beans | 1 pound |
| Ham bone, ham hock, or smoked ham pieces | 1 large ham bone or 2 ham hocks |
| Cooked ham, chopped | 2 cups |
| Yellow onion, chopped | 1 large |
| Carrots, diced | 2 medium |
| Celery, diced | 2 stalks |
| Garlic, minced | 4 cloves |
| Chicken broth or vegetable broth | 6 cups |
| Water | 2–3 cups, as needed |
| Olive oil or butter | 2 tablespoons |
| Bay leaves | 2 |
| Dried thyme | 1 teaspoon |
| Smoked paprika | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Salt | To taste |
| Fresh parsley | For garnish |
Optional Add-Ins
| Ingredient | Amount |
|---|---|
| Potatoes, diced | 1–2 cups |
| Tomatoes, diced | 1 can, 14 oz |
| Spinach or kale | 2 cups |
| Red pepper flakes | ¼ teaspoon |
| Worcestershire sauce | 1 tablespoon |
| Lemon juice or vinegar | 1 teaspoon |
| Crumbled bacon | For topping |
Equipment Needed
You will need a large soup pot or Dutch oven, cutting board, knife, wooden spoon, measuring cups, measuring spoons, ladle, and strainer.
A Dutch oven is great for this recipe because it holds heat evenly and helps the beans cook slowly until tender.
Step-by-Step Instructions
Step 1: Sort and Rinse the Beans
Place the dried beans on a clean surface.
Remove any small stones, broken beans, or debris.
Rinse the beans well under cold water.
This step is important because dried beans can sometimes contain small pieces that should be removed before cooking.
Step 2: Soak the Beans
Place the beans in a large bowl and cover with plenty of water.
Let them soak overnight, or for at least 8 hours.
Soaking helps the beans cook faster and more evenly.
After soaking, drain and rinse the beans.
If you forgot to soak them, you can still make the soup. Just cook it longer until the beans are tender.
Step 3: Cook the Vegetables
Heat olive oil or butter in a large pot over medium heat.
Add the chopped onion, carrots, and celery.
Cook for 5–7 minutes, stirring often, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
Do not burn the garlic.
Step 4: Add the Ham Bone or Ham Hock
Place the ham bone or ham hocks into the pot.
This is what gives the soup its deep smoky flavor.
If you do not have a ham bone, use smoked ham pieces, smoked turkey, or extra chopped ham.
Step 5: Add Beans and Broth
Add the soaked beans to the pot.
Pour in the chicken broth and enough water to cover the beans by about 1 inch.
Add bay leaves, thyme, smoked paprika, and black pepper.
Stir gently.
Do not add too much salt at the beginning because ham can already be salty.
Step 6: Simmer the Soup
Bring the soup to a boil.
Reduce the heat to low.
Cover partially and simmer for 1 ½–2 hours, or until the beans are tender.
Stir occasionally.
If the soup gets too thick before the beans are soft, add more water or broth.
Step 7: Remove the Ham Bone
Once the beans are tender, carefully remove the ham bone or ham hocks from the pot.
Let them cool slightly.
Remove any meat from the bone and chop it into bite-size pieces.
Return the meat to the soup.
Discard the bone, skin, and excess fat.
Step 8: Add Chopped Ham
Add the chopped cooked ham to the pot.
Simmer for another 10–15 minutes.
This warms the ham and gives the broth more flavor.
Taste the soup and add salt only if needed.
Step 9: Thicken the Soup
For a creamier texture, mash some of the beans against the side of the pot with a spoon.
You can also remove 1 cup of soup, blend it, and stir it back in.
This makes the broth thicker without adding cream.
Step 10: Finish and Serve
Remove the bay leaves.
Add fresh parsley.
If you want a brighter flavor, stir in a small splash of lemon juice or vinegar at the end.
Serve hot with bread, cornbread, biscuits, or a simple salad.
Pro Tips for the Best Ham and Bean Soup
Use a ham bone or ham hock for the richest flavor.
Do not add too much salt early.
Soak dried beans for faster cooking.
Simmer gently, not aggressively.
Add more broth if the soup becomes too thick.
Mash some beans for a creamy texture.
Add fresh parsley at the end for freshness.
Let the soup rest for 10 minutes before serving.
The flavor gets even better the next day.
Best Beans to Use
Different beans can be used for this recipe.
| Bean Type | Result |
|---|---|
| Navy beans | Small, creamy, classic |
| Great northern beans | Larger, tender, mild |
| Cannellini beans | Creamy and hearty |
| Pinto beans | Earthier flavor |
| Mixed beans | Colorful and rustic |
Navy beans and great northern beans are the most classic choices for ham and bean soup.
They become soft, creamy, and perfect for a thick comforting broth.
Can I Use Canned Beans?
Yes, you can use canned beans for a faster version.
Use about 4 cans of white beans, drained and rinsed.
Because canned beans are already cooked, simmer the soup for only 30–40 minutes.
Add the canned beans after the vegetables and broth have simmered with the ham bone for a while.
This keeps the beans from becoming too mushy.
Slow Cooker Ham and Bean Soup
This soup works very well in a slow cooker.
Add soaked beans, ham bone or ham hock, onion, carrots, celery, garlic, broth, water, bay leaves, thyme, paprika, and pepper to the slow cooker.
Cook on low for 7–8 hours or high for 4–5 hours, until the beans are tender.
Remove the ham bone, chop the meat, return it to the soup, and season to taste.
Add parsley before serving.
Instant Pot Ham and Bean Soup
For a faster version, use a pressure cooker.
Add rinsed beans, ham bone or ham hock, vegetables, broth, water, and seasonings.
Cook on high pressure for 35–40 minutes if using soaked beans.
Cook for 50–55 minutes if using unsoaked beans.
Let the pressure release naturally for at least 15 minutes.
Remove the bone, chop the meat, return it to the soup, and adjust seasoning.
Delicious Variations
Creamy Ham and Bean Soup
Mash more of the beans or blend part of the soup.
This makes the broth thicker and creamier without cream.
Ham and Bean Soup with Potatoes
Add diced potatoes during the last 30 minutes of cooking.
They make the soup even heartier.
Spicy Ham and Bean Soup
Add red pepper flakes, cayenne pepper, or hot sauce.
This gives the soup a warm spicy kick.
Ham and Bean Soup with Greens
Add chopped kale, spinach, or collard greens during the last 10 minutes.
The greens add color and freshness.
Tomato Ham and Bean Soup
Add one can of diced tomatoes.
This gives the soup a slightly tangy flavor and deeper color.
Smoky Bacon Bean Soup
Add cooked crumbled bacon on top before serving.
This adds extra smoky flavor and crunch.
What to Serve with Ham and Bean Soup
This soup is filling on its own, but it pairs beautifully with simple sides.
Great serving ideas include:
- Cornbread
- Crusty bread
- Biscuits
- Garlic bread
- Dinner rolls
- White rice
- Green salad
- Coleslaw
- Roasted vegetables
- Baked potatoes
- Crackers
- Pickles
For a classic comfort meal, serve ham and bean soup with warm cornbread and butter.
For a lighter meal, serve it with a fresh green salad.
Make-Ahead Instructions
Ham and bean soup is excellent for making ahead.
Cook the soup fully, let it cool, and store it in the refrigerator.
The flavor becomes richer after resting overnight.
When reheating, add a splash of broth or water because the beans will absorb liquid as the soup sits.
Storage
Store leftover ham and bean soup in an airtight container in the refrigerator for up to 4 days.
The soup will thicken as it cools.
Add extra broth or water when reheating if you want a thinner texture.
Reheating
Stovetop Method
Place the soup in a pot over medium-low heat.
Add a little broth or water.
Stir occasionally until hot.
Microwave Method
Place one serving in a microwave-safe bowl.
Cover loosely.
Heat for 1–2 minutes, stirring halfway through.
Add a splash of liquid if needed.
Freezing
Ham and bean soup freezes very well.
Let it cool completely.
Place it in freezer-safe containers or bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheat gently on the stove.
The beans may soften slightly after freezing, but the flavor will still be delicious.
Common Mistakes to Avoid
Adding Salt Too Early
Ham can be salty.
Wait until the soup is almost finished before adding extra salt.
Not Cooking the Beans Long Enough
Beans should be tender and creamy.
If they are still firm, keep simmering.
Boiling Too Hard
A hard boil can break the beans apart too much.
Use a gentle simmer.
Not Using Enough Liquid
Beans absorb liquid as they cook.
Add more broth or water when needed.
Throwing Away the Ham Bone Too Soon
The ham bone adds flavor while the soup cooks.
Remove it only after the beans are tender and the broth is rich.
Nutrition Estimate
| Serving | Amount |
|---|---|
| Calories | 320–520 |
| Protein | 22–36 g |
| Carbohydrates | 38–60 g |
| Fat | 8–20 g |
| Fiber | 10–16 g |
| Sodium | 650–1200 mg |
| Serving Size | 1 large bowl |
Nutrition values are approximate and will vary depending on ham, broth, beans, and portion size.
Frequently Asked Questions
Can I make ham and bean soup without soaking the beans?
Yes.
Unsoaked beans will work, but they take longer to cook.
Add extra liquid and simmer until tender.
What kind of ham is best?
A ham bone, smoked ham hock, or leftover baked ham works best.
Smoked ham gives the soup the deepest flavor.
Can I use canned beans?
Yes.
Use drained canned beans and reduce the cooking time.
Why are my beans still hard?
The beans may be old, or they may need more cooking time.
Keep simmering and add more liquid as needed.
Can I make this soup thicker?
Yes.
Mash some beans or blend a small portion of the soup and stir it back in.
Can I add potatoes?
Yes.
Add diced potatoes during the last 30 minutes of cooking.
Can I make it spicy?
Yes.
Add red pepper flakes, cayenne pepper, or hot sauce.
Is this soup good for meal prep?
Yes.
It stores and reheats very well.
The flavor is even better the next day.
Can I freeze it?
Yes.
Freeze in airtight containers for up to 3 months.
What bread goes best with ham and bean soup?
Cornbread, crusty bread, biscuits, and dinner rolls all taste delicious with this soup.
Final Thoughts
This Ham and Bean Soup is hearty, smoky, warm, and full of homemade comfort. The tender white beans, savory ham, carrots, onions, garlic, herbs, and rich broth come together to create a filling soup that tastes like classic family cooking.
It is budget-friendly, easy to make, and perfect for leftovers.
Serve it hot with cornbread, crusty bread, or biscuits, and enjoy a cozy bowl of ham and bean soup that is simple, satisfying, and full of flavor.