Ham and Bean Soup

When the weather's cold and you're craving something warm and filling, Ham and Bean Soup is the kind of hearty comfort food that hits the mark. The smoky ham, tender beans, and savory broth make it taste like you’ve spent hours over the stove, even though in fact, it comes together with so much ease. It’s perfect for cozy winter dinners, slow weekends, or putting leftover Christmas or Easter ham to good use. You can make this dish ahead, chill or freeze it, and have a comforting meal ready whenever you need it.

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Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Ham and Bean Soup

Servings:

Calories: 499kcal

Author: Mandy Applegate

Equipment

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

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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

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