Hearty Ham and Bean Soup

As the leaves start to turn and the air gets that crisp, tell-tale chill, my kitchen invariably shifts gears. Out come the slow cookers, the Dutch ovens, and the biggest soup pots. There’s something profoundly comforting about a simmering pot on the stove, filling the house with delicious aromas. And when it comes to classic comfort food that truly hits the spot, few dishes are as satisfying as a bowl of homemade ham and bean soup. It’s a timeless favorite, evoking memories of grandma’s kitchen and simple, hearty meals.

This recipe is my go-to for using up that leftover holiday ham bone, transforming it into a rich, savory broth that forms the backbone of an incredibly satisfying soup. Packed with tender beans, vegetables, and succulent pieces of ham, it’s a complete meal in itself. If you’re looking for another protein-packed, comforting bowl, you might also love our High Protein Split Pea Soup. This ham and bean soup is surprisingly easy to make, incredibly budget-friendly, and perfect for meal prep.

Why You Will Love This Ham and Bean Soup

There are so many reasons to fall in love with this classic soup! First, it’s the ultimate budget-friendly meal, especially if you’re repurposing a ham bone and leftover ham from a holiday dinner. It takes humble ingredients and transforms them into something truly spectacular. The slow simmer allows all the flavors to meld beautifully, creating a depth of taste that store-bought soups just can’t match.

Beyond its deliciousness, this soup is incredibly versatile. Don’t have a ham bone? No problem, I’ve got tips for that! Want to add more veggies? Go for it! It’s also a fantastic way to get a hearty, protein-rich meal on the table with minimal fuss once the initial prep is done. If you enjoy other hearty, warm dishes like our Cozy Fall Harvest Wild Rice Stew, you’ll find this ham and bean soup equally satisfying and perfect for a cozy evening in.

Essential Ingredients

Gathering your ingredients for this comforting ham and bean soup is straightforward. We’re focusing on simple, wholesome items that come together to create a deeply flavorful and satisfying meal. You’ll likely have many of these staples in your pantry already, making this an easy weeknight or weekend cook.

• Dried Great Northern Beans: 1 pound, soaked overnight or quick-soaked for best results and faster cooking.
• Olive Oil: 2 tablespoons, for sautéing the aromatics and building the flavor base.
• Yellow Onion: 1 large, finely diced to melt into the soup and provide a sweet foundation.
• Carrots: 2 medium, peeled and diced, adding natural sweetness and color.
• Celery Stalks: 2, diced, contributing a classic aromatic note to the broth.
• Garlic: 4 cloves, minced, for a pungent and savory depth of flavor.
• Ham Bone: 1 large, with some meat attached, essential for a rich, smoky broth.
• Diced Ham: 2 cups, cooked, added towards the end for tender bites throughout the soup.
• Chicken Broth: 8 cups (2 quarts), low sodium, to supplement the ham bone broth and ensure enough liquid.
• Water: 4 cups, to cover the beans and ham bone adequately for simmering.
• Dried Thyme: 1 teaspoon, a classic herb that pairs wonderfully with ham and beans.
• Bay Leaves: 2, whole, for an earthy, aromatic background flavor; remember to remove before serving.
• Salt and Black Pepper: To taste, adjust seasoning at the end to balance the flavors perfectly.
• Fresh Parsley: 1/4 cup, chopped, for garnish and a fresh, vibrant finish.

Step-by-Step Cooking Guide

Making this hearty ham and bean soup is a rewarding process, and while it does take a bit of time for the flavors to develop, the hands-on work is minimal. Follow these steps for a perfect pot of comforting soup every time.

1. Prepare the Beans: Rinse the 1 pound of dried Great Northern beans thoroughly. If you have time, soak them overnight in a large bowl of water. Alternatively, for a quick soak, place rinsed beans in a pot, cover with water, bring to a boil for 5 minutes, then remove from heat and let stand for 1 hour. Drain and rinse well before proceeding. This step helps the beans cook more evenly and reduces cooking time.
2. Sauté Aromatics: In a large Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This builds the flavor foundation for your soup.



3. Build the Broth: Stir in the minced garlic and cook for another minute until fragrant. Add the soaked and drained beans, the ham bone, 8 cups of chicken broth, 4 cups of water, 1 teaspoon of dried thyme, and 2 bay leaves to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours. The beans should become tender, and the ham bone should release its rich flavor, creating a delicious broth.
4. Shred and Add Ham: Carefully remove the ham bone from the pot. Once cool enough to handle, pick off any remaining ham meat from the bone and shred it. Discard the bone and bay leaves. Return the shredded ham, along with the 2 cups of pre-diced cooked ham, to the soup. Stir everything together gently.
5. Simmer and Thicken (Optional): Continue to simmer the soup uncovered for another 20-30 minutes, allowing the flavors to deepen and the soup to thicken slightly to your desired consistency. If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a spoon or an immersion blender for a few pulses.
6. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Remember that ham can be salty, so add salt gradually. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread or cornbread for a truly comforting meal.

Tips for Success

• No Ham Bone? No Problem!: If you don’t have a ham bone, you can still make this soup! Use 1.5-2 pounds of smoked ham hocks or a generous amount of diced smoked ham (about 2-3 cups) along with additional chicken broth for a rich, smoky flavor.
• Adjust Consistency: For a creamier soup, remove about 1-2 cups of the cooked beans and a little broth, blend them until smooth, then stir them back into the pot. This naturally thickens the soup without adding flour or cornstarch.
• Add More Veggies: Feel free to add other vegetables like diced potatoes, green beans, or spinach during the last 30 minutes of simmering for extra nutrition and flavor.
• Flavor Boost: A splash of apple cider vinegar or a squeeze of lemon juice at the very end can brighten all the flavors in the soup, balancing the richness of the ham.
• Meal Prep Powerhouse: This soup tastes even better the next day as the flavors continue to meld. Make a big batch on the weekend for easy lunches and dinners throughout the week.

Storage and Reheating

This hearty ham and bean soup is fantastic for leftovers and meal prep. Once completely cooled, transfer the soup to airtight containers. It will keep beautifully in the refrigerator for up to 4-5 days. For longer storage, this soup freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water to adjust the consistency.

FAQ

Q: Can I use canned beans for this ham and bean soup recipe?
A: While dried beans offer a superior texture and flavor, you can use canned Great Northern or cannellini beans as a shortcut. Drain and rinse two (15-ounce) cans of beans, then add them to the soup during the last 30 minutes of cooking, allowing them to warm through and absorb flavors.

Q: What kind of ham is best for this soup?
A: The best ham for this soup is a leftover ham bone from a holiday meal, as it provides immense flavor to the broth. For the diced ham, any cooked ham, such as a ham steak, deli ham, or leftover ham roast, will work well. The smoky flavor is key.

Q: Can I make this soup in a slow cooker?
A: Absolutely! After sautéing the aromatics on the stovetop, transfer them to your slow cooker. Add the soaked beans, ham bone, broth, water, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender. Remove the ham bone, shred the meat, and return it to the pot with any additional diced ham before serving.

There you have it – a truly comforting and satisfying bowl of ham and bean soup that’s perfect for any occasion, especially when you’re craving something warm and nourishing. This recipe is a testament to how simple ingredients can create extraordinary flavor. We hope you and your loved ones enjoy this classic as much as we do! Don’t forget to follow Simple Bites Recipes on Facebook for more delicious recipes and kitchen inspiration. For another hearty meal featuring ham, check out our Southern Baked Beans with Beef & Bacon Recipe (which can easily be made without beef!).

Hearty Ham and Bean Soup

A classic, comforting soup made with a rich ham bone broth, tender Great Northern beans, and savory vegetables, perfect for a warming meal.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 8 servings

Ingredients

  

• 1 pound Dried Great Northern Beans soaked overnight or quick-soaked
• 2 tablespoons Olive Oil
• 1 large Yellow Onion diced
• 2 medium Carrots peeled and diced
• 2 stalks Celery diced
• 4 cloves Garlic minced
• 1 large Ham Bone with some meat attached
• 2 cups Cooked Ham diced
• 8 cups Chicken Broth low sodium
• 4 cups Water
• 1 teaspoon Dried Thyme
• 2 Bay Leaves
• to taste Salt and Black Pepper
• 1/4 cup Fresh Parsley chopped, for garnish

Instructions

 

• Rinse and soak dried Great Northern beans overnight, or quick-soak if short on time. Drain well.
• Heat olive oil in a Dutch oven over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes until softened.
• Add minced garlic and cook for 1 minute. Stir in soaked beans, ham bone, chicken broth, water, thyme, and bay leaves.
• Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until beans are tender.
• Remove ham bone and bay leaves. Shred meat from the bone, discard bone, and return shredded ham along with diced ham to the pot.
• Simmer uncovered for 20-30 minutes to thicken. Season with salt and pepper to taste.
• Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For extra depth of flavor, use homemade chicken broth if available. Adjust salt carefully, as ham can be quite salty. This soup tastes even better the next day!

Recipe by Chef Marco