Bean Soup with Ham Recipe

Nothing says comfort food quite like a warm bowl of bean soup with ham. This hearty, rustic soup is packed with tender white beans, smoky ham, sweet carrots, celery, and herbs simmered slowly in a rich broth. It’s the perfect way to use leftover holiday ham while creating a cozy family dinner that tastes even better the next day.

Inspired by classic homestyle ham and bean soup recipes, this version combines creamy beans with savory ham and aromatic vegetables for a satisfying one-pot meal. Using a ham bone or ham hock gives the broth an extra layer of deep, smoky flavor that makes this soup unforgettable.

Why You’ll Love This Soup

• Rich and hearty comfort food
• Great for meal prep and freezing
• Budget-friendly and filling
• Perfect use for leftover ham
• Easy stovetop, slow cooker, or Instant Pot recipe

Ingredients

• 2 cups dried Great Northern beans or navy beans
• 4 cups cooked ham, diced
• 1 ham bone or ham hock
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon black pepper
• Salt to taste
• Optional: bay leaf, smoked paprika, red pepper flakes

Also Read: Sweet and Sour Sauce Recipe

Step by Step: How to Make Bean Soup with Ham

Step 1: Soak the Beans

Rinse the dried beans thoroughly and remove any damaged beans or debris. Place them in a large bowl and cover with cold water. Soak overnight or for at least 8 hours. Drain and rinse before cooking.

Step 2: Sauté the Vegetables

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

Step 3: Add Ham and Broth

Add the diced ham and ham bone to the pot. Pour in the chicken broth and stir well.

Step 4: Add Beans and Seasonings

Mix in the soaked beans, thyme, parsley, black pepper, and optional bay leaf. Bring the soup to a gentle boil.

Step 5: Simmer Slowly

Reduce heat to low and cover partially with a lid. Simmer for 2–3 hours, stirring occasionally, until the beans are tender and creamy.

Step 6: Thicken the Soup

For a thicker texture, remove about 1 cup of soup and blend it until smooth. Stir it back into the pot. This creates a creamy consistency without adding cream.

Step 7: Finish and Serve

Remove the ham bone, shred any remaining meat, and return it to the soup. Taste and adjust salt if needed. Serve hot with crusty bread, cornbread, or garlic toast.

Also Read: Crab Meat Salad Recipe

Slow Cooker Instructions

1. Add all ingredients to the slow cooker.
2. Cook on LOW for 8–10 hours or HIGH for 4–5 hours.
3. Remove the ham bone before serving.

Instant Pot Instructions

1. Use the sauté function for vegetables first.
2. Add remaining ingredients.
3. Pressure cook on HIGH for 45–50 minutes.
4. Allow natural pressure release for 15 minutes.

Also Read: Cheddar Cheese Sauce Recipe

Tips for the Best Bean Soup with Ham

• A ham bone adds the richest flavor to the broth.
• Navy beans and Great Northern beans work best for creamy texture.
• Avoid adding too much salt early since ham is naturally salty.
• The soup thickens as it cools, so add extra broth when reheating.
• Freeze leftovers for up to 3 months.

What to Serve with Ham Bean Soup

• Warm cornbread
• Garlic bread
• Crackers
• Side salad
• Roasted vegetables

Also Read: Baked Apples Recipe

Nutritional Information (Per Serving)

Nutritional values are approximate and may vary depending on ingredients used.

Also Read: Fresh Green Beans Recipe

Storage Tips

• Refrigerate in an airtight container for 3–4 days
• Freeze for up to 3 months
• Reheat gently on the stovetop with a splash of broth or water