Ham and Bean Soup
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When the weather turns cold, Ham and Bean Soup is a simple and satisfying meal. Tender beans, smoky ham, and savory broth come together in a cozy bowl that’s pure comfort. With one simple step that deepens the flavor, you get that slow-cooked taste in a fraction of the time.
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This soup has become a favorite recipe in my kitchen, especially around Christmas and Easter when there’s plenty of leftover ham to use. It’s perfect for cozy winter dinners or slow weekends at home, and I love that it’s also make-ahead friendly. Whether you refrigerate or freeze it, you’ll have a comforting meal ready to reheat anytime.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham and Bean Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this Ham and Bean Soup simple and relaxing when you follow my easy steps; it’s mostly hands-off once everything’s in the pot.
Soak the Beans
Rinse the dried beans under cold water to remove any dust, then soak them overnight in a bowl filled with fresh water. This helps soften them and cuts down on the cooking time the next day, giving your soup a creamier texture.
A glass mixing bowl with lids makes overnight soaking much easier without water spills.
Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. I love using an enameled Dutch oven for soups like this; it heats evenly and looks beautiful on the stove. Sometimes, I use this nonstick stockpot for easy cleanup.
Add the onion, carrots, and celery, and sauté for about 5–7 minutes until they start to soften and smell sweet. Stir in the garlic and cook for another minute to bring out their rich, savory base.
I usually dice the veggies using a sharp chef’s knife, and if I’m short on time, I go with a mandoline slicer. For stirring, a heat-resistant wooden spoon keeps things moving without scratching your pot.
Add the Ham and Broth
Drain the soaked beans and rinse them again to remove any starch or residue. A stainless steel colander, a collapsible strainer, or a fine mesh sifter makes draining and rinsing the beans fast and easy.
Now, add them to the pot with the bay leaf, black pepper, and diced ham. Pour in the chicken broth—just enough to soak the beans—and give everything a gentle stir. This combination is where the magic begins.
Simmer Until Tender
Bring the mixture to a boil to help the beans absorb liquid faster. Then, reduce the heat to low so the beans cook evenly without breaking apart, and cover to trap the steam and moisture, keeping the soup rich and flavorful.
Let it simmer for 1 to 1½ hours, stirring occasionally, until the beans are tender and the broth thickens naturally. If it starts to look too thick, don’t worry; just add a bit more broth or water until it reaches your preferred consistency.
Season and Serve
Now, remove the bay leaf, taste, and adjust with salt and pepper as needed. A salt and pepper grinder set lets you control seasoning more precisely and keeps everything fresher.
Ladle the soup into bowls and top with chopped fresh parsley. I use a ladle with spouts to make serving easy and mess-free, and I snip the parsley using herb scissors like this.
Once garnished, serve it hot and enjoy! For some reason, it feels cozier when I serve it in a soup mug.
If you’re taking this to a potluck or a friend’s house, I recommend using a food thermos like this to retain its temperature. You can also use a hard-sided leakproof container to prevent any spills, and tuck it inside an insulated casserole carrier to keep it warm until serving time.
Recipe Notes and Expert Tips
I’ve discovered a few simple ways that make this Ham and Bean Soup even more flavorful and hearty.
- Prepare the beans properly: Start with dry beans for the best flavor. Soak them overnight so they cook evenly and develop a creamy texture. You can also swap navy beans for great northern beans or cannellini beans; both absorb flavor well and hold their shape beautifully.
- Use a heavy pot or Dutch oven: A sturdy pot helps distribute heat evenly and prevents the bottom from burning while it simmers.
- Build flavor in layers: Sauté the onion, carrot, and celery first to create a flavorful base. Then, add the ham afterward so it can infuse the broth slowly and develop that rich, meaty depth.
- Enhance the broth for depth: Simmer with a ham bone, shank, or ham hocks for old-fashioned flavor and richness. Or make the perfect use of leftover ham for a smoky, budget-friendly shortcut. They all release savory notes that make the broth full-bodied and silky.
- Boost texture and color naturally: Add a few potatoes during the simmering stage to give the soup extra body and a more comforting texture. Then, stir in chopped kale towards the end for added color, nutrients, and a fresh contrast to the smoky, hearty broth.
- Check the consistency: Stir occasionally as it cooks and add more liquid if you prefer a thinner soup. If you want a slightly thicker consistency, use chicken stock instead of chicken broth. You could even purée a small portion of the soup in a blender to make it creamier without adding dairy.
- Season thoughtfully: Since both ham and chicken broth already have salt, season near the end to keep the balance right. You can also add thyme or Italian seasoning early on with the broth for an herby aroma that complements the salty ham perfectly.
- Finish clean and bright: Remove any bay leaves before serving to avoid bitterness, then sprinkle fresh parsley on top for a pop of color and brightness that balances the rich flavors.
How to Store Leftovers
Let the soup cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 4–5 days and actually tastes even better the next day as the flavors deepen. You can use a glass food container like this one to keep the soup fresh and leak-free in the fridge.
For longer storage, freeze it in freezer-safe containers or bags for up to 3 months, leaving room for expansion. A durable freezer container stacks nicely, a thick freezer bag saves space, and a silicone soup mold makes portioning and reheating simpler; use whichever fits your needs.
When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove, adding a splash of broth or water to loosen it up if needed. You can also use the microwave until warmed through.
What to Serve With Ham and Bean Soup
This hearty soup is a full meal on its own, but it’s even better with something to soak up the broth. Try serving it with a warm loaf of crusty bread, fluffy cornbread muffins, or buttery biscuits.
A crisp green salad or roasted vegetables on the side make the meal balanced and fresh.
More Easy Recipes for You to Try at Home
I love keeping a few cozy recipes on hand for those days when you want something warm, filling, and easy to throw together.
Equipment
- Food thermos or
Ingredients
- 1 lb dried navy beans
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 bay leaf
- ½ tsp black pepper
- 1 lb ham diced or cut into thick slices
- 8 cups chicken broth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Rinse the dried navy beans under cold water, then soak them overnight in plenty of water.1 lb dried navy beans
- In a large pot or Dutch oven, heat olive oil over medium heat.1 tbsp olive oil
- Add onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables soften. Stir in the garlic and cook for another minute.1 cup chopped onion, 2 carrots, 2 celery stalks, 2 cloves garlic
- Drain and rinse the soaked beans, then add them to the pot along with the bay leaf, black pepper, and ham. Pour in the chicken broth—just enough to cover the beans.1 bay leaf, ½ tsp black pepper, 1 lb ham, 8 cups chicken broth
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, or until the beans are tender. If the soup becomes too thick, add more broth or water to adjust the consistency. Remove the bay leaf, taste, and season with salt and pepper.Salt and pepper to taste
- Serve hot, topped with chopped fresh parsley.Fresh parsley
Video
Notes
- Prepare the beans properly: Start with dry beans for the best flavor. Soak them overnight so they cook evenly and develop a creamy texture. You can also swap navy beans for great northern beans or cannellini beans; both absorb flavor well and hold their shape beautifully.
- Use a heavy pot or Dutch oven: A sturdy pot helps distribute heat evenly and prevents the bottom from burning while it simmers.
- Build flavor in layers: Sauté the onion, carrot, and celery first to create a flavorful base. Then, add the ham afterward so it can infuse the broth slowly and develop that rich, meaty depth.
- Enhance the broth for depth: Simmer with a ham bone, shank, or ham hocks for old-fashioned flavor and richness. Or make the perfect use of leftover ham for a smoky, budget-friendly shortcut. They all release savory notes that make the broth full-bodied and silky.
- Boost texture and color naturally: Add a few potatoes during the simmering stage to give the soup extra body and a more comforting texture. Then, stir in chopped kale towards the end for added color, nutrients, and a fresh contrast to the smoky, hearty broth.
- Check the consistency: Stir occasionally as it cooks and add more liquid if you prefer a thinner soup. If you want a slightly thicker consistency, use chicken stock instead of chicken broth. You could even purée a small portion of the soup in a blender to make it creamier without adding dairy.
- Season thoughtfully: Since both ham and chicken broth already have salt, season near the end to keep the balance right. You can also add thyme or Italian seasoning early on with the broth for an herby aroma that complements the salty ham perfectly.
- Finish clean and bright: Remove any bay leaves before serving to avoid bitterness, then sprinkle fresh parsley on top for a pop of color and brightness that balances the rich flavors.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
