Ham and Bean Soup
Ham and bean soup is the kind of dish that feels like home. Slow-simmered, hearty, and deeply satisfying, this classic soup turns simple ingredients into a rich, comforting meal. Traditionally made with dried beans and a ham bone or leftover ham, it’s a recipe that has been passed down through generations because it’s affordable, filling, and full of flavor.
Perfect for chilly days or whenever you need a nourishing bowl of comfort, ham and bean soup develops even better flavor as it sits, making it ideal for leftovers and make-ahead meals.
Why This Soup Is a Classic
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Hearty and filling, perfect as a main dish
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Simple, pantry-friendly ingredients
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Great use for leftover ham
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Improves in flavor overnight
Served with crusty bread or cornbread, ham and bean soup is a complete and satisfying meal.
Ingredients
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1 pound dried white beans (navy or great northern)
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1 meaty ham bone or 2 cups diced cooked ham
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1 tablespoon olive oil or butter
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1 medium onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1 bay leaf
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½ teaspoon black pepper
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8 cups water or low-sodium chicken broth
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Salt, to taste
Optional additions:
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1 teaspoon smoked paprika
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Fresh parsley for garnish
Preparation
Step 1: Soak the Beans
Rinse the beans and remove any debris. Place them in a large bowl and cover with water by at least 2 inches. Soak overnight. Drain and rinse before using.
Quick soak option: Bring beans and water to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds until fragrant.
Step 3: Simmer the Soup
Add the soaked beans, ham bone (or diced ham), thyme, bay leaf, pepper, and water or broth. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 1½ to 2 hours, stirring occasionally, until the beans are tender.
Step 4: Finish the Soup
Remove the ham bone and bay leaf. Shred any meat from the bone and return it to the pot. Taste and adjust seasoning with salt as needed. For a thicker soup, mash some of the beans against the side of the pot.
Tips for the Best Ham and Bean Soup
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Use dried beans for the best texture and flavor
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Simmer gently to prevent beans from breaking apart
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Season at the end, as ham can be salty
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Let it rest—the soup thickens and improves after cooling
Serving Suggestions
Serve hot with cornbread, crusty bread, or crackers. A simple green salad or steamed vegetables make excellent side dishes.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Ham and bean soup also freezes well for up to 3 months. Reheat gently on the stovetop, adding a little water or broth if it thickens too much.
A Comfort Food Staple
Ham and bean soup is a perfect example of how humble ingredients can create something deeply comforting and nourishing. With its rich broth, tender beans, and smoky ham flavor, it’s a timeless recipe that belongs in every home cook’s collection.