Ham and Bean Soup

Ham And Bean Soup Recipe — A Bowl of Homey Comfort

Introduction (H2):
There are smells that take you back — the gentle simmer of ham bone and navy beans, the soft hiss of onions hitting hot oil, the warm, unhurried steam that slips from a ladle into a waiting bowl. This Ham And Bean Soup Recipe is one of those smells for me: a cozy, memory-laced hug that turns an ordinary night into something quietly celebratory. If you grew up with Sunday suppers or kept a ham bone in the freezer “just in case,” this recipe will feel like home. For an extra nostalgic read, I often find inspiration from other classic takes, like this ham and bean soup, which helped shape my approach to brothy comfort.

Why You’ll Love This Recipe (H2):

• Deep, soulful flavor: Slow-simmered ham and beans create a rich, savory broth that feels like a long, warm conversation.
• Easy recipe that’s forgiving: Perfect for cooks of all levels — it’s more about patience than precision.
• Family favorite: Kids and grandparents alike will ask for seconds.
• Versatile and budget-friendly: Use leftover ham or a ham bone to stretch a meal into several dinners.
• Healthy option when loaded with veggies: Beans provide plant-based protein and fiber, making this both comforting food and nourishing fuel.

Save

Ingredients (H2):

• 1 pound dried navy beans (or cannellini) — rinsed and picked over; soak overnight for creamier texture.
• 1 meaty ham bone or 2 cups diced cooked ham — adds deep, smoky richness; use vegetarian smoked ham for a plant-based twist.
• 1 large onion — diced.
• 2 carrots — peeled and chopped for sweetness and color.
• 2 celery stalks — chopped for aromatic depth.
• 3 cloves garlic — minced.
• 6 cups low-sodium chicken or vegetable stock — adjust salt later.
• 2 bay leaves — for that subtle herbal backbone.
• 1 teaspoon dried thyme — or a sprig of fresh thyme.
• Salt and freshly ground black pepper — to taste.
• 2 tablespoons olive oil — or butter, for richer flavor.
• Optional: a splash of apple cider vinegar or lemon juice to brighten the soup at the end.

Substitutions: Swap navy beans for great northern or cannellini for a creamier finish. If you prefer a faster method, use two 15-ounce cans of white beans (drained) and reduce cooking time. For a lower-sodium version, use unsalted stock and rinse the ham.

Save

Timing (H2):

• Prep time: 15–20 minutes (soaking adds passive time if you soak beans)
• Cook time: 1 hour 30 minutes to 2 hours (longer for richer flavor)
• Total time: 1 hour 45 minutes–2 hours 20 minutes
  This may not be the quickest dinner idea, but the payoff is worth every minute — and when it’s simmering, it’s practically doing itself.

Step-by-Step Instructions (H2): Ham And Bean Soup Recipe

1. If using dried beans, soak them overnight or do a quick soak: cover with water, bring to a boil for 2 minutes, then turn off and let sit for 1 hour. Drain and rinse.
2. In a heavy pot or Dutch oven, warm olive oil over medium heat. Add onion, carrot, and celery and sauté until softened and fragrant, about 6–8 minutes. Your kitchen will smell like a warm bakery of savory notes at this point.
3. Stir in garlic and thyme for 1 minute, then add the soaked beans, ham bone (or diced ham), and stock. Toss in bay leaves.
4. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 1 to 1 1/2 hours, until beans are tender and the broth is rich.
5. Remove the ham bone; shred any meat and return it to the pot. If you used diced ham, taste and add more as needed.
6. For a creamier texture, mash a cup of beans against the side of the pot and stir — this thickens the soup naturally.
7. Finish with a splash of apple cider vinegar or lemon juice, and season with salt and plenty of black pepper. Serve steaming hot.

Tips and Variations (H2):

• Quick version: Use canned beans and leftover ham; simmer 20–30 minutes to meld flavors.
• Festive meal twist: Add diced potatoes, kale, and smoked paprika for a heartier, holiday-ready stew.
• Vegetarian option: Skip the ham and use a smoked tofu or mushroom base with liquid smoke for savoriness.
• Indulgent comfort: Stir in a knob of butter or a swirl of cream just before serving.
• Healthy swap: Add extra vegetables like leeks, parsnips, or chopped spinach for color and nutrients.

Use this recipe as a canvas — it’s a family favorite that invites personalization.

Serving Suggestions (H2): Ham And Bean Soup Recipe
Serve this soup in deep bowls with crusty bread for sopping up the broth, or a platter of buttered cornbread for Southern-inspired comfort. Pair with a crisp apple-walnut salad to contrast the soup’s richness; I love how a fresh salad brightens the table — see a crunchy companion like this apple walnut salad recipe for inspiration. For drinks, try a chilled hard cider or a simple sparkling water with lemon. Picture a cold evening, a warm bowl, soft lighting, and the gentle chorus of family chatter — it’s one of those meals that feels like an embrace.

Storage and Make-Ahead Tips (H2):

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently warm on the stovetop over low heat; add a splash of broth or water if it’s too thick.
• Make-ahead: The flavors deepen over 24 hours, so making this a day ahead turns it into an even better quick dinner idea.

Pro Tips from the Kitchen (H2):

• Salt late: Because ham can be salty, wait until the end to adjust seasoning.
• Texture control: Mash a handful of beans for a naturally creamy consistency without cream.
• Boost umami: A teaspoon of soy sauce or a parmesan rind simmered with the soup adds depth.
• Keep it smoky: If your ham isn’t smoky enough, a few drops of liquid smoke go a long way.
• Even heat: Use a heavy-bottomed pot to prevent scorching and encourage even simmering.

Save

FAQs (H2):
Q: Can I make this soup in a slow cooker?
A: Yes — brown the aromatics first, then add everything to the slow cooker and cook on low for 6–8 hours. Add the ham at the end and adjust seasoning.

Q: Do I have to soak the beans?
A: Soaking shortens cooking time and improves digestibility, but you can cook unsoaked beans — expect a longer simmer and check water levels.

Q: How can I thicken the soup without cream?
A: Mash a cup of cooked beans into the broth, or simmer uncovered to reduce and concentrate the liquid.

Q: Is this recipe kid-friendly?
A: Absolutely. It’s mild, savory, and easily adjustable to less pepper or extra pureed veggies for picky eaters.

Q: Can I use leftover ham steak?
A: Yes — dice it and add in the last 20 minutes of cooking so it stays tender.

Conclusion (H2):
There’s a special kind of comfort in a pot that simmers slowly on the stove — it’s the kind of meal that anchors traditions and creates new memories. This Ham And Bean Soup Recipe is a reminder that simple ingredients, a little time, and a bit of love can turn into something extraordinary. If you want to see another beautiful version of this classic or draw inspiration for your next batch, check out this lovely take on the soup at Ham and Bean Soup – Art and the Kitchen. Try it, share it, and let it become one of those dishes your family requests on rainy evenings and holiday gatherings alike.

Contents

• 1 Ham And Bean Soup
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Ham And Bean Soup

A cozy, comforting soup made with ham, navy beans, and a medley of vegetables, simmered to perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound dried navy beans (or cannellini) rinsed and picked over; soak overnight for creamier texture.
• 1 meaty ham bone or 2 cups diced cooked ham adds deep, smoky richness; use vegetarian smoked ham for a plant-based twist.
• 1 large onion diced.
• 2 medium carrots peeled and chopped for sweetness and color.
• 2 stalks celery chopped for aromatic depth.
• 3 cloves garlic minced.
• 6 cups low-sodium chicken or vegetable stock adjust salt later.
• 2 pieces bay leaves for that subtle herbal backbone.
• 1 teaspoon dried thyme or a sprig of fresh thyme.
• to taste Salt and freshly ground black pepper to taste.
• 2 tablespoons olive oil or butter, for richer flavor.
• to taste apple cider vinegar or lemon juice optional; for brightness at the end.

Method

 

Preparation

1. If using dried beans, soak them overnight or do a quick soak: cover with water, bring to a boil for 2 minutes, then turn off and let sit for 1 hour. Drain and rinse.
2. In a heavy pot or Dutch oven, warm olive oil over medium heat. Add onion, carrot, and celery and sauté until softened and fragrant, about 6–8 minutes.
3. Stir in garlic and thyme for 1 minute, then add the soaked beans, ham bone (or diced ham), and stock. Toss in bay leaves.
4. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 1 to 1 1/2 hours, until beans are tender and the broth is rich.
5. Remove the ham bone; shred any meat and return it to the pot. If you used diced ham, taste and add more as needed.
6. For a creamier texture, mash a cup of beans against the side of the pot and stir — this thickens the soup naturally.
7. Finish with a splash of apple cider vinegar or lemon juice, and season with salt and plenty of black pepper. Serve steaming hot.

Notes

This recipe is versatile and can be personalized with various vegetables or additional spices. Leftover ham or canned beans can be used for a quicker version.