Easy Ham and Bean Soup

Easy Ham and Bean Soup: A Cozy Bowl That Feels Like Home

Introduction

There are recipes that fill your belly and there are recipes that fill the room with memory — this Easy Ham and Bean Soup does both. The first time I ladled a steaming bowl of this soup over a windy November night, the scent of slow-simmered ham, caramelized onions, and soft white beans wrapped around me like a warm blanket. Easy Ham and Bean Soup is the kind of comforting food that turns a simple dinner into a shared moment, whether it is a midweek quick dinner idea or the final touch after a holiday roast. If you enjoy classic variations and want more inspiration, I often look back at this lovely, traditional take on classic ham and bean soup for ideas.

Why You’ll Love This Easy Ham and Bean Soup

• Soul-soothing flavor: The smoky richness of ham meets creamy beans in a bowl of pure comfort.
• Family favorite: Gentle flavors please kids and grownups alike, making it ideal for family dinners.
• Quick payoff: With a few pantry staples, this easy recipe comes together faster than you think.
• Versatile and forgiving: Swap beans, add vegetables, or make it vegetarian with smoked paprika for a healthy option.
• Makes great leftovers: Flavors deepen overnight — it’s perfect for make-ahead meals and lunch boxes.

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Easy Ham and Bean Soup Ingredients

• Olive oil – 1 tablespoon; for sautéing and a glossy finish.
• Yellow onion – 1 medium, diced; brings sweet depth.
• Carrots – 2 medium, peeled and diced; add color and subtle sweetness.
• Celery – 2 stalks, diced; classic mirepoix flavor.
• Garlic – 3 cloves, minced; aromatic backbone.
• Dried white beans (navy or great northern) – 2 cups, soaked overnight or quick-soaked; creamy texture.
• Leftover ham or ham bone – 2 cups chopped or 1 meaty bone; the star ingredient for smoky flavor.
• Chicken or vegetable broth – 6 cups; use low-sodium if preferred.
• Bay leaves – 2; gentle herbal lift.
• Thyme – 1 teaspoon dried or 1 tablespoon fresh, chopped.
• Salt and black pepper – to taste.
• Fresh parsley – chopped, for bright garnish.
• Optional splash of apple cider vinegar or lemon juice – balances richness.

Substitutions:

• No soaked beans? Use 4 cans (15 ounces each) of drained and rinsed white beans; reduce broth to 4 cups and simmer shorter.
• Vegetarian swap: Replace ham with smoked paprika and a smoked tomato substitute, and use vegetable broth for a satisfying plant-based version.

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Easy Ham and Bean Soup Timing

• Prep time: 15–20 minutes (or 10 minutes if using canned beans)
• Cook time: 45–60 minutes (shorter with canned beans)
• Total time: 1 hour–1 hour 20 minutes

Worth every minute: even when you take the longer stove-top route, you’ll be rewarded with a depth of flavor that feels like a festive meal. If you are short on time, this can be ready faster than takeout when you use canned beans and pre-chopped vegetables.

Step-by-Step Instructions

1. Heat the olive oil in a heavy pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the onion is translucent and the edges begin to caramelize — your kitchen will smell amazing at this point.
2. Stir in the garlic and cook one minute until fragrant, then add the chopped ham. Let the ham brown slightly so its edges release that smoky aroma.
3. Add the soaked and drained beans (or canned beans), bay leaves, thyme, and broth. If using a ham bone, nestle it into the pot for deep, savory flavor.
4. Bring to a gentle simmer, cover, and cook for 45–60 minutes, or 20–30 minutes if you used canned beans — the beans should be tender and the broth slightly thickened.
5. Remove the bay leaves and, if used, the ham bone. Taste and adjust seasoning with salt and pepper; a splash of apple cider vinegar brightens the whole pot.
6. Serve hot with a sprinkle of fresh parsley and a drizzle of good olive oil, enjoying the way the steam carries the story of Sunday dinners and holiday leftovers.

Tips and Variations

• Swap white beans for cannellini or even a mix of white and cranberry beans.
• For a creamier texture, mash a cup of beans against the side of the pot and stir back in.
• Add greens like spinach or kale in the last 5 minutes for a healthy option.
• Turn it into a quick weeknight bowl by using pre-cooked ham, canned beans, and an immersion blender on low for a silky broth.
• For a festive meal twist, finish with a spoonful of crème fraîche and chopped chives.

In colder months, pair this with roasted root vegetables or, if you want a different cozy combo, try it alongside a sweet and silky butternut squash and sweet potato soup for a fall supper spread.

Serving Suggestions

Serve this Easy Ham and Bean Soup with crusty bread to soak up the broth, a simple green salad to brighten the table, and a warm mug of apple cider or a crisp white wine when hosting. Imagine a late afternoon when children come home from school, the golden light hitting the table, and bowls of soup steaming as everyone gathers — this is the kind of meal that becomes a tradition and a memory.

Storage and Make-Ahead Tips

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat.
• Freezing: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Make-ahead: The soup actually improves in flavor after a day, so make it the day before entertaining and reheat with a splash of broth.

Pro Tips from the Kitchen

1. Save your ham bone: even small bones add huge flavor — simmer it with the soup and remove before serving.
2. Low-and-slow for depth: a gentle simmer melds flavors without breaking the beans apart.
3. Balance with acid: a teaspoon of vinegar at the end brightens the whole pot.
4. Skim excess fat if desired: chill the soup and remove hardened fat for a lighter finish.
5. Use fresh herbs at the end for brightness; dried herbs early in cooking build background notes.

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FAQs

Q: Can I make this soup in a slow cooker or instant pot?
A: Yes. For slow cooker: brown onions and ham in a pan, add to slow cooker with beans and broth, and cook on low 6–8 hours. For Instant Pot: use the sauté function for the aromatics, then pressure cook soaked beans and ham for about 20–25 minutes with a natural release.

Q: Do I need to soak the beans overnight?
A: Soaking helps reduce cooking time and improves texture, but you can use a quick-soak method or canned beans for convenience. If using dried unsoaked beans in a stovetop method, expect a much longer cook time.

Q: Is this soup healthy?
A: It can be — white beans are high in fiber and protein, and by using lean ham or trimming fat and opting for low-sodium broth, you make a nourishing, balanced meal that fits into many healthy eating plans.

Q: How do I thicken the soup without cream?
A: Mash a portion of the beans against the pot side and stir back in. Or simmer uncovered to reduce the liquid slightly.

Q: Can I make this vegetarian?
A: Absolutely. Replace ham with smoked paprika, smoked salt, or a smoked tomato product and use vegetable broth for a satisfying vegetarian version.

Conclusion

Easy Ham and Bean Soup is more than a recipe — it is a warm invitation to slow down, share, and savor simple comforts. Whether you are feeding a crowd after the holidays or creating a quiet, nourishing weeknight dinner, this soup is a family favorite that invites personalization and repeated love. For a printable version and step-by-step photos to guide you as you cook, check out this trusted resource: Easy Ham and Bean Soup Recipe – ready in just 30 minutes!

Contents

• 1 Easy Ham and Bean Soup
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Easy Ham and Bean Soup

A comforting and soul-soothing soup made with ham, creamy white beans, and aromatic vegetables, perfect for family dinners or make-ahead meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 330

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 tablespoon Olive oil For sautéing and a glossy finish.
• 1 medium Yellow onion, diced Brings sweet depth.
• 2 medium Carrots, peeled and diced Add color and subtle sweetness.
• 2 stalks Celery, diced Classic mirepoix flavor.
• 3 cloves Garlic, minced Aromatic backbone.
• 2 cups Dried white beans (navy or great northern), soaked Creamy texture.
• 2 cups Leftover ham or ham bone, chopped The star ingredient for smoky flavor.
• 6 cups Chicken or vegetable broth Use low-sodium if preferred.
• 2 Bay leaves Gentle herbal lift.
• 1 teaspoon Thyme, dried Use 1 tablespoon fresh, chopped if desired.
• Salt and black pepper To taste.
• 1 tablespoon Fresh parsley, chopped For bright garnish.
• Optional splash of apple cider vinegar or lemon juice Balances richness.

Method

 

Preparation

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté until the onion is translucent and the edges begin to caramelize.
3. Stir in the garlic and cook for one minute until fragrant, then add the chopped ham.
4. Let the ham brown slightly so its edges release that smoky aroma.
5. Add the soaked and drained beans, bay leaves, thyme, and broth. If using a ham bone, nestle it into the pot.

Cooking

1. Bring to a gentle simmer, cover, and cook for 45–60 minutes, or 20–30 minutes if you used canned beans. The beans should be tender and the broth slightly thickened.
2. Remove the bay leaves and the ham bone, if used. Taste and adjust seasoning with salt and pepper; a splash of apple cider vinegar brightens the whole pot.
3. Serve hot with a sprinkle of fresh parsley and a drizzle of good olive oil.

Notes

For best results, allow the soup to sit overnight for flavors to deepen. Store in an airtight container for up to 4 days or freeze for up to 3 months. This soup can also be made in a slow cooker or instant pot.