If you’re craving a comforting bowl that hits all the right notes—hearty, flavorful, and just downright satisfying—you’re going to love this Ham and Bean Soup Recipe. It’s one of those classics that feels like a warm hug after a long day, and I promise you, once you try my version, it’ll might just become your go-to soup for cozy nights. Whether you’re using a ham bone or some leftover ham, this recipe is forgiving, flexible, and downright delicious.
Why You’ll Love This Recipe
- Simple Ingredients: It uses pantry staples you probably already have, so it’s super easy to pull together.
- Super Comforting: The beans and ham create a rich, savory broth that hits the spot every time.
- Versatile Cooking: You can make it in a crockpot or on the stove, depending on how much time you have.
- Great for Leftovers: It tastes even better the next day, making it perfect for meal prep or freezing.
Ingredients You’ll Need
This Ham and Bean Soup Recipe comes together beautifully with fresh veggies and simple seasonings that build layers of flavor. I find that using a ham bone really elevates the broth, but leftover ham works just as well. And choosing your beans wisely makes a big difference!
- Dried Navy Beans (or other white beans): Navy beans cook up creamy and tender, but cannellini or great northern beans also make fantastic swaps.
- Ham Bone (or ham hock, ham steak, leftover ham): The ham bone gives this soup deep smoky flavor – here’s where the magic starts.
- Onion: Diced onions add that sweet onion flavor that forms a perfect base.
- Celery: Adds mild, refreshing crunch and balances the soup’s richness.
- Garlic: Five cloves might sound like a lot, but trust me – it’s just right for depth.
- Fresh Thyme (or dried): Thyme’s subtle earthiness lifts the flavors nicely without overpowering.
- Sea Salt: Adjust this carefully especially if you’re using broth to avoid over-salting.
- Black Pepper: Freshly ground for that warm, peppery kick.
- Water (or broth): Water works well if you’ve got a ham bone; broth shines if you don’t.
- Carrot: Diced carrots add a touch of sweetness and color that brighten things up.
Variations
I love how forgiving this Ham and Bean Soup Recipe is—feel free to customize it to suit your tastes or pantry. I’ve often tweaked it based on what veggies I have on hand, or to make it friendlier for different diets.
- Vegetarian Twist: Skip the ham and use vegetable broth with smoked paprika for a smoky flavor; plus, add extra veggies like kale or potatoes for heartiness.
- Spicy Kick: I like to toss in a pinch of cayenne or some red pepper flakes when I’m craving heat—it adds a lovely warmth without taking over.
- Canned Beans Shortcut: If you’re in a hurry, swap dried beans for canned. Just add them near the end to avoid mushiness.
- Slow Cooker vs. Stovetop: I switch between methods depending on my day. Slow cooker lets me set it and forget it, while stovetop is quicker if I’m in a rush.
How to Make Ham and Bean Soup Recipe
Step 1: Prep the Beans and Ingredients
If you remember one thing from this recipe, it’s that soaking your beans overnight is optional but helpful—it cuts down cooking time and gives you creamier beans. When I first tried this, I was impatient and skipped soaking, and it still turned out tasty, just with a longer cook time. Sort and rinse your beans well to remove any debris.
Step 2: Layer Flavors in Your Slow Cooker
Place the navy beans, diced onion, celery, minced garlic, thyme, salt, and pepper right into your slow cooker. Then nestle in the ham bone and pour in enough water (or broth) to cover everything by about an inch. Here’s a little tip: don’t add any leftover ham yet, to keep it tender and flavorful.
Step 3: Slow Cook Low and Slow
Set your slow cooker on LOW for 6 hours if soaked, or about 9 hours if you’re going straight with unsoaked beans. It’s perfectly fine to give it a stir now and then. The key is keeping the beans covered in liquid, so add a bit more water if needed. I’ve learned that patience here really pays off in the creamy texture you crave.
Step 4: Add Carrots and Finish Cooking
About an hour before the beans are tender, stir in the diced carrots. They add sweetness and some nice visual color—trust me, my family goes crazy for this step. Once everything’s soft and cooked through, fish out the ham bone and any little bits of gristle or bone that might be hiding.
Step 5: Mash and Stir for Creaminess
Now here’s my secret weapon: I use a potato masher to smash a good handful of beans right in the pot. This thickens the broth and makes it luscious without adding any thickening agents. You’ll see from my photos how creamy this makes the soup, and I absolutely love the texture it creates.
Step 6: Add Leftover Ham and Serve
Finally, shred or dice any leftover ham you have and stir it in just before serving. This keeps your ham nice and tender instead of tough from overcooking. Ladle into bowls and get ready for the comforting hug of this soup!
Pro Tips for Making Ham and Bean Soup Recipe
- Don’t Skip the Ham Bone: Using a ham bone is a game-changer for flavor—if you don’t have one, switch to broth and season carefully.
- Patience with Beans: Ingredient freshness affects cook time—older beans take longer, so taste early and often.
- Adjust Liquid Levels: Beans soak up liquid, so keep an eye and add water or broth as needed to keep the soup nice and soupy.
- Add Ham Last: Adding leftover ham at the end keeps it tender and prevents it from drying out or becoming rubbery.
How to Serve Ham and Bean Soup Recipe
Garnishes
I usually top my bowls with a sprinkle of fresh chopped parsley for a pop of color and a hit of brightness. Sometimes when I want a bit more richness, a dollop of sour cream or plain Greek yogurt works wonders. And don’t underestimate a freshly cracked black pepper finish—simple but effective.
Side Dishes
This soup pairs beautifully with crusty bread or warm cornbread for sopping up that flavorful broth. I often serve it alongside a crisp green salad to balance the savory richness. Plus, a little sharp cheddar cheese on the side never hurts—it melts perfectly when sprinkled on top.
Creative Ways to Present
For a special touch, I’ve served this Ham and Bean Soup Recipe in individual bread bowls at family gatherings, which makes it feel extra cozy and festive. Another idea is layering the soup in clear glass mugs for a pretty presentation that shows off the colors—great for casual dinner parties or lunch with friends.
Make Ahead and Storage
Storing Leftovers
I always let my soup cool to room temperature before transferring it into airtight containers to avoid sogginess. Stored properly, it keeps well in the fridge for up to 5 days—which is perfect because it tastes even better the next day when the flavors meld.
Freezing
Freezing this soup is a lifesaver. I portion it out into freezer-safe containers, leaving some room for expansion. It freezes beautifully for up to 3 months and thaws easily overnight in the fridge. It’s my go-to for busy weeks when I want something wholesome but don’t have time to cook from scratch.
Reheating
I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Sometimes the soup thickens in the fridge, so I add a splash of water or broth to loosen it back up. Avoid microwaving straight from frozen to keep that perfect creamy texture.
FAQs
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Can I use canned beans for this Ham and Bean Soup Recipe?
Absolutely! If you’re short on time, canned white beans are a great option. Add them during the last 30 minutes of cooking so they warm up without falling apart. This shortcut still delivers great flavor and texture.
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What’s the best type of ham to use in this recipe?
Using a ham bone or ham hock gives the soup its signature smoky richness. If you don’t have those, leftover ham steak or diced cooked ham will work great—the key is to add the ham late in cooking to keep it tender.
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Do I have to soak the beans overnight?
Soaking the beans is optional. It speeds up the cook time and helps make the beans creamier, but unsoaked beans will work fine; just expect a longer cooking time and keep an eye on the liquid levels.
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How can I thicken the soup if it’s too watery?
The easiest way is to mash some of the cooked beans right in the pot using a potato masher or give it a quick blend with an immersion blender. This naturally thickens the broth without extra ingredients.
Final Thoughts
This Ham and Bean Soup Recipe is one I come back to again and again—not just because it’s delicious, but because it’s nourishing and satisfying in the best way. I love how it brings together simple ingredients into a meal that feels like home. Give it a try, tweak it a bit to your taste, and enjoy the cozy, comforting magic that only a warm bowl of homemade soup can bring. Trust me, your kitchen (and your family) will thank you.
Print
Ham and Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 10 cups
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Ham and Bean Soup combines tender white beans with savory ham and aromatic vegetables, slow-cooked to perfection for a comforting and flavorful meal that’s perfect for chilly days or anytime you crave a satisfying bowl of soup.
Ingredients
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
- Leftover ham, shredded or diced (added later)
Vegetables and Seasonings
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 1 large Carrot, diced (1 cup, added during last hour)
Liquids
- 6 cups Water, or broth
Instructions
- Soaking the Beans (Optional): If desired, soak the navy beans overnight in 8 cups of water and drain before cooking. This will reduce the cooking time but is not mandatory.
- Combine Ingredients in Slow Cooker: Add the sorted and rinsed navy beans, ham bone, diced onion, celery, minced garlic, fresh thyme, salt, and black pepper to a 5-quart slow cooker. Pour in enough water or broth to cover the beans by about one inch.
- Slow Cook: Cook on LOW for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. Monitor the liquid level during cooking and add more water or broth as needed to keep it slightly above the beans.
- Add Carrots: During the last hour of cooking, stir in the diced carrots and continue cooking until they and the beans are tender.
- Remove Ham Bone: After beans are tender, take out the ham bone along with any bones or gristle.
- Adjust Soup Thickness: For a creamier texture, mash some beans in the pot with a potato masher to thicken the broth or use an immersion blender for a few pulses.
- Add Leftover Ham: Shred or dice any leftover ham and stir it into the soup just before serving to keep it tender.
- Serve and Store: Serve hot. Cool leftovers to room temperature and store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Use navy, cannellini, or great northern beans. Smaller beans cook faster, but age and soaking affect timing.
- Water vs. broth: Water works well with ham bone due to flavor from the bone; if no bone is used, chicken broth or turkey stock adds extra flavor. Skip added salt if using broth.
- No ham bone? Use broth if only leftover cooked ham is available. Add leftover ham during the last 30 minutes to maintain tenderness.
- Cooking times can vary based on bean age and size; test for doneness and adjust heat as needed.
- For thicker soup, mash some beans after cooking or use an immersion blender for a creamier texture.
- Using canned beans: Substitute four 15-ounce cans of rinsed and drained white beans, added during the final hour in the slow cooker to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
