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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.