Introduction
Ham and Bean Soup bubbles gently on the stove, filling the kitchen with smoky, savory warmth that feels like a hug from a loved one. On a rainy evening last winter, I ladled this bowl for my tired family and watched worries melt away between spoonfuls; that’s the kind of comforting food that becomes memory. If you love classic, cozy meals, this is a recipe you will return to again and again — and if you want more variations, I also found a trusted ham and bean soup guide that inspired my own tweaks. This easy recipe is a quick dinner idea that tastes like tradition, and it’s the kind of family favorite you’ll brag about and make again.
Why You’ll Love This Ham and Bean Soup
- Warm, smoky comfort in every spoonful — perfect for chilly nights or a festive meal.
- Budget-friendly and nourishing: uses pantry staples and stretches leftover ham.
- Versatile — turn it into a healthy option by adding extra greens or a quick blender smooth for an indulgent dessert-style, creamy bowl.
- Hands-off simmering means minimal fuss but maximum payoff.
- Classic crowd-pleaser: kids and grandparents alike tend to ask for seconds.
Ingredients
- Dried navy or great northern beans — 1 pound, soaked overnight or quick-soaked (see substitutions).
- Cooked ham bone or 2 cups diced ham — for deep smoky flavor and richness.
- Yellow onion — 1 medium, finely chopped.
- Carrots — 2 medium, peeled and diced for sweetness and color.
- Celery stalks — 2, diced for aromatic base.
- Garlic — 3 cloves, minced.
- Chicken or vegetable broth — 8 cups (use low-sodium for control).
- Bay leaves — 2.
- Fresh thyme or 1 teaspoon dried thyme — adds a savory lift.
- Smoked paprika — 1 teaspoon for extra warmth.
- Salt and freshly ground black pepper — to taste.
- Olive oil — 1 tablespoon for sautéing.
- Optional: chopped kale or spinach — 2 cups, stirred in at the end for a healthy option.
- Optional: a splash of apple cider vinegar or lemon juice — brightens the flavors before serving.
Substitutions:
- No dried beans? Use 3 cans (15 ounces each) of rinsed beans; reduce broth by 1 to 2 cups.
- Vegetarian version: omit ham, add smoked tofu or liquid smoke and extra mushrooms for umami.
- Quick-soak beans: boil for 2 minutes, remove from heat, cover 1 hour, then drain.
Timing
- Prep time: 20 minutes (if beans are pre-soaked; add 10 minutes for chopping).
- Cook time: 1 hour to 1 hour 30 minutes (less with canned beans).
- Total time: 1 hour 20 minutes to 1 hour 50 minutes.
This recipe is worth every minute — and often ready faster than takeout if you use the quick-soak or canned-bean shortcut. Simmering develops the deep, soulful flavor that makes this soup a family favorite.
Step-by-Step Instructions
- Prepare the beans: If using soaked dried beans, drain and rinse. If using canned, drain and rinse well.
- Sear the aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened and fragrant, about 6–8 minutes. Your kitchen will smell amazing at this point.
- Add garlic and spices: Stir in garlic, smoked paprika, and thyme for 1 minute until fragrant.
- Add ham and liquids: Add the ham bone or diced ham, beans, bay leaves, and broth. Bring to a gentle boil, then reduce to a simmer.
- Simmer gently: Cover and simmer for 1 to 1¼ hours for dried beans (30–40 minutes if using canned beans) until beans are tender and the soup is thickened. Stir occasionally and skim foam as needed.
- Finish the bowl: Remove the ham bone, shred any meat back into the pot, and adjust seasoning with salt, pepper, and a splash of vinegar to brighten. Stir in chopped kale or spinach if using — it wilts beautifully in the heat.
- Serve warm: Ladle into deep bowls with crusty bread or a simple green salad.
Tips and Variations
- Make it smoky: Add a small piece of smoked ham hock or a splash of liquid smoke if you crave deeper smoke notes.
- Vegetarian swap: Use chunky roasted mushrooms and smoked paprika for an earthy, meat-free twist.
- Creamy version: For an indulgent texture, reserve a cup of the cooked beans and blend them, then stir back into the pot to thicken naturally.
- Festive meal upgrade: Stir in chopped roasted root vegetables and finish with fresh parsley and a drizzle of good olive oil for holiday dinner flair.
- Quick dinner idea: Use canned beans and pre-cooked ham to have dinner on the table in under 40 minutes.
For more hearty templates and inspiration, try a riff inspired by a savory Amish bean soup to deepen traditions and textures.
Serving Suggestions
Serve Ham and Bean Soup in deep bowls, topped with a swirl of olive oil and freshly cracked pepper. Pair with:
- Crusty sourdough or cornbread, perfect for sopping up broth.
- A crisp simple salad to balance the hearty warmth.
- Pickles or quick-pickled red onions for contrast.
- For a cozy family night, pour warm apple cider or a light red wine and enjoy as a comforting, communal meal.
This is a perfect comfort-laden dinner for chilly nights, a festive meal centerpiece, or an easy recipe to share with neighbors in need.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Gently rewarm on the stovetop; add a splash of broth or water if the stew has thickened.
- Make-ahead: The day after cooking, flavors deepen magnificently — consider making it the day before serving for a party.
Pro Tips from the Kitchen
- Salt late: Add most of your salt after beans are tender so you can control the final seasoning.
- Texture control: For a thicker soup, mash a cup of beans against the pot sides and stir back in.
- Flavor booster: A small splash of acid (vinegar or lemon) at the end wakes up the whole pot.
- Bean choice matters: Navy and great northern beans become silky; kidney beans hold their shape more.
- Save that ham bone: Freeze bones from holiday ham to keep a ready stash of flavor for soups later.
FAQs
Q: Can I make this in a slow cooker?
A: Yes — brown the aromatics first, then add all ingredients to a slow cooker and cook on low for 6–8 hours until beans are tender.
Q: Do I have to soak dried beans?
A: Soaking shortens cooking time and improves digestibility, but quick-soak or canned beans both work as time-saving alternatives.
Q: How can I make it less salty if using a ham bone?
A: Use low-sodium broth and taste as you go; add salt only at the end. Adding diced potatoes or extra beans can balance saltiness.
Q: Is this healthy?
A: Absolutely — it is a comforting, protein-rich, high-fiber meal. Add greens for extra nutrients and reduce added salt to suit your diet.
Q: Can I freeze it?
A: Yes, freeze in portioned containers for up to 3 months and thaw in the refrigerator before reheating.
Conclusion
This Ham and Bean Soup is more than a recipe — it’s a ritual of warmth, memory, and nourishment, perfect as a quick dinner idea or a festive meal centerpiece. Whether you simmer a ham bone low and slow or toss in canned beans for a speedy weeknight bowl, the result is always a family favorite that comforts and connects. For another beloved version and inspiration, take a look at Ham and Bean Soup – Art and the Kitchen and then make this recipe your own — share it, tweak it, and let it become part of your tradition.
Ham and Bean Soup
Ingredients
Method
- Prepare the beans: If using soaked dried beans, drain and rinse. If using canned, drain and rinse well.
- Sear the aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened and fragrant, about 6–8 minutes.
- Add garlic and spices: Stir in garlic, smoked paprika, and thyme for 1 minute until fragrant.
- Add ham and liquids: Add the ham bone or diced ham, beans, bay leaves, and broth. Bring to a gentle boil, then reduce to a simmer.
- Simmer gently: Cover and simmer for 1 to 1¼ hours for dried beans (30–40 minutes if using canned beans) until beans are tender and the soup is thickened. Stir occasionally and skim foam as needed.
- Finish the bowl: Remove the ham bone, shred any meat back into the pot, and adjust seasoning with salt, pepper, and a splash of vinegar to brighten. Stir in chopped kale or spinach if using.
- Serve warm: Ladle into deep bowls with crusty bread or a simple green salad.