When I first tried making ham and bean soup at home, I realized it’s one of those recipes that doesn’t ask for much effort once everything is in the pot. You just set it up and let it cook while you do other things.
It’s the kind of meal I like to make for dinner when I want something filling but not complicated. It reheats well too, so I’ve even had it the next day for lunch without needing to change anything. Now, let’s go into what ham and bean soup actually is.
What is Ham and Bean Soup?
Ham and bean soup is basically a thick and filling dish made by simmering beans with pieces of ham in a seasoned broth. The beans soften as they cook, and the ham adds a savory flavor that makes the soup taste rich without needing a lot of extra ingredients.
It’s usually served hot in a bowl, sometimes with bread or biscuits on the side, and it works well as a main meal for lunch or dinner. In many homes, it’s also a way to use leftover ham, so it feels practical as well as comforting. This makes it one of those recipes that people keep coming back to whenever they want something hearty and satisfying.
Why You’ll Love This Recipe:
- Easy to set up: Once you chop the ham and vegetables, most of the work is just letting the soup cook slowly, so you don’t have to stand over the stove the whole time.
- Flexible cooking methods: You can make it on the stove, in a slow cooker, or in an Instant Pot, depending on what feels easier that day. I’ve tried all three, and honestly, they all work fine.
- Great for leftovers: If you ever have extra ham after a holiday meal, this soup is one of the best ways to use it up without wasting anything.
- Filling and satisfying: A single bowl feels like a full meal, so you don’t really need much else besides maybe some bread on the side.
- Adjustable texture: If you like thicker soup, just let it simmer longer. If you prefer it lighter, add a little extra broth or water. I learned the hard way that beans can thicken faster than expected, so keeping an eye on it helps.
- Stores well: It keeps nicely in the fridge for a few days, and it also freezes without losing flavor, which makes it handy for busy weeks.
Ingredients Needed:
- Olive oil and butter: These give the soup a nice base flavor and help the onions cook down smoothly. I usually use both together because it balances richness and keeps things from sticking.
- Onion: A small yellow onion works best since it adds sweetness as it cooks. I’ve tried red onion once, but it gave a sharper taste that didn’t blend as well.
- Ham: About two cups of diced ham. Leftover ham from a holiday meal is perfect here, and it saves you from buying extra.
- Carrots: Two cups, diced. I sometimes add them later in the cooking process so they stay a little firmer, which I personally prefer.
- Garlic: Just a couple of cloves, minced. It adds depth without overpowering the broth.
- Chicken broth and water: Four cups each. If you don’t have a ham bone, you can swap the water for more broth to keep the flavor strong.
- Ham bone or substitute: A meaty ham bone is ideal, but ham hocks or shanks work too. I’ve even used smoked bacon once when I didn’t have anything else, and it still turned out tasty.
- Navy beans: One pound of dried beans, rinsed. They thicken the soup naturally as they cook, which is why I don’t bother with canned beans here.
- Seasonings: Onion powder, bay leaf, and thyme sprigs. These are simple but they round out the flavor. I’ve learned not to skip the bay leaf because it really does make a difference.
💡 Note: For the full ingredient list with exact quantity and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Ham and Bean Soup:
One small thing I learned while making this soup at home is that beans can thicken the broth much faster than expected. The first time I cooked it, I didn’t stir often enough, and the beans stuck to the bottom. Now I make sure to give it a gentle stir every so often, which keeps the texture smooth.
Step 1: Start with the base
Begin by warming a little oil and butter in your pot. Add the onions and let them cook until they look soft and slightly golden. This step builds the flavor right from the start.
Step 2: Add the ham and carrots
Next, toss in the diced ham and carrots along with the garlic. Let them cook together for a short while so the ham browns slightly and the carrots start to soften. The garlic should smell fragrant but not burnt.
Step 3: Build the broth
Pour in the chicken broth and water, then add the ham bone or substitute along with the beans and seasonings. Stir everything together so the beans don’t settle too quickly. The liquid should look clear at first but will slowly turn richer as it cooks.
Step 4: Let it simmer
Keep the pot at a gentle simmer with the lid slightly open. Over time, the beans soften and the broth thickens. If you prefer firmer carrots, add them later in the cooking process. Stir occasionally so nothing sticks at the bottom.
Step 5: Finish and serve
Once the beans are tender and the broth has thickened to your liking, remove the ham bone, bay leaf, and thyme stems. Taste and adjust with a little extra broth or water if it feels too thick. Serve warm with bread or biscuits on the side.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
- Control the heat: Keep the soup at a gentle simmer instead of a hard boil, because boiling too fast can break down the beans unevenly and make the broth cloudy.
- Texture check: Stir the pot every so often since beans tend to settle at the bottom, and this helps prevent sticking or burning.
- Carrot timing: If you like carrots with a bit of bite, add them later in the cooking process instead of right at the start.
- Swap options: If you don’t have a ham bone, using ham hocks or even smoked bacon works fine. I’ve tried both, and they still give the broth a nice depth.
- Liquid balance: If the soup gets thicker than you want, just add a splash of broth or water while it’s cooking. I’ve had to do this more than once when the beans absorbed more liquid than expected.
Tasty Variations to Try:
- Smoky flavor: Add a small amount of smoked paprika or chipotle powder if you want a deeper, smoky taste.
- Vegetarian option: Skip the ham and use vegetable broth instead, then add extra beans or mushrooms for texture.
- Seasonal twist: In colder months, throw in diced potatoes for extra heartiness. In warmer months, add fresh spinach near the end for a lighter feel.
- Spicy kick: A pinch of red pepper flakes or diced jalapeño can make the soup more lively if you like heat.
- Different beans: Try swapping navy beans for Great Northern or pinto beans. They cook differently but give a slightly new texture and flavor.
- Herb change: Instead of thyme, you can use rosemary or parsley. I’ve tried rosemary once, and it gave the soup a stronger herbal note that worked well with bread on the side.
Serving Suggestions:
1. Serve with bread:
A warm slice of garlic bread or a soft roll pairs well with ham and bean soup, since it helps soak up the thick broth.
2. Perfect for dinner:
This soup works best as a main dish for dinner, especially on cooler evenings when you want something filling.
3. Pairs well with sides:
A simple salad or roasted vegetables on the side balances the heaviness of the soup and makes the meal feel complete.
4. Good for gatherings:
If you’re cooking for family or friends, serving this soup in a big pot with biscuits or cornbread makes it easy and comforting.
Storage & Reheating Tips:
- Storage time: Ham and bean soup keeps well in the fridge for about three to five days, and it can also be frozen for a couple of months without losing much flavor.
- Best storage method: Use airtight containers so the broth doesn’t pick up other fridge smells. I usually portion it into smaller containers because it makes reheating easier.
- Reheating advice: Warm it slowly on the stove with a splash of broth or water if it looks too thick. The microwave works too, but stir halfway so the beans heat evenly.
Frequently Asked Questions (FAQ):
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Can I use canned beans instead of dried beans?
Yes, you can, but the broth won’t thicken the same way. I’ve tried it once when I was short on time, and it worked, but the flavor was lighter.
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Can I make ham and bean soup ahead of time?
Absolutely. It actually tastes better the next day because the flavors blend more. Just store it properly in the fridge and reheat slowly.
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What if my soup turns too thick?
Add a little extra broth or water while reheating. I’ve had this happen often since beans soak up liquid quickly.
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Is there a way to make it lighter?
You can skip the ham bone and use vegetable broth with extra beans or mushrooms. It won’t taste the same, but it’s still hearty.
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Can I freeze ham and bean soup?
Yes, it freezes well. I usually portion it into smaller containers so I can defrost only what I need later.
Ham and Bean Soup
Description
Ham and bean soup is a hearty dish made with navy beans, ham, and vegetables simmered in a flavorful broth. It’s filling, practical for leftovers, and works well for family dinners or meal prep.
Ingredients
Instructions
- Warm 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large soup pot over medium heat. Add 1 medium diced yellow onion and cook until softened and lightly golden.
- Stir in 1 ½ cups diced ham, 2 ½ cups diced carrots, and 3 cloves minced garlic. Cook for a few minutes until the ham browns slightly and the garlic smells fragrant.
- Pour in 5 cups chicken broth and 3 cups water. Add 1 meaty ham bone (or ham hock/shank), 1 pound rinsed navy beans, 1 ½ teaspoons onion powder, 1 bay leaf, and 2 sprigs fresh thyme. Stir well to combine.
- Bring the mixture to a boil, then reduce to a gentle simmer. Keep the lid slightly open and stir occasionally to prevent beans from sticking.
- Continue simmering until the beans are tender and the broth thickens. If you prefer firmer carrots, add them halfway through cooking instead of at the start.
- Remove the ham bone, bay leaf, and thyme stems before serving. Adjust thickness with extra broth or water if needed.
Notes
- If you don’t have a ham bone, use extra broth for flavor.
- Adding carrots later keeps them from turning mushy.
- Stir occasionally to avoid beans sticking at the bottom.
Nutrition Facts
Servings 12
Serving Size 1 cup
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Cholesterol 18mg6%
- Sodium 530mg23%
- Potassium 610mg18%
- Total Carbohydrate 25g9%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 14g29%
- Vitamin A 3300 IU
- Vitamin C 7 mg
- Calcium 70 mg
- Iron 2 mg
- Vitamin D 20 IU
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
