Go Back

Ham and Bean Soup

This Ham and Bean Soup is a comforting dish with slow-simmered ham, white beans, and fresh vegetables, perfect for chilly evenings or busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried white beans (navy, great northern, or cannellini), picked over and rinsed Or substitute with 3 cans (15 ounces each) drained and rinsed.
  • 1 to 1.5 pounds ham bone with some meat attached (or 2 cups diced cooked ham) The bone creates deep, soulful broth.
  • 1 large onion, diced Adds sweet, savory base notes.
  • 2 medium carrots, peeled and sliced For color and gentle sweetness.
  • 2 stalks celery, sliced Brings classic balance.
  • 3 cloves garlic, minced Fragrant and warm.
  • 6 cups low-sodium chicken or vegetable broth Control the salt to keep this healthy.
  • 1 bay leaf Adds depth of flavor.
  • 1 teaspoon dried thyme Simple herb that rounds out the flavor.
  • Salt and freshly ground black pepper, to taste
  • A splash of apple cider vinegar or a squeeze of lemon (optional) To brighten the finished soup.
  • Olive oil for sautéing

Method
 

Preparation
  1. If using dried beans, soak them overnight or perform a quick soak: cover with water, bring to a boil for 2 minutes, remove from heat and let sit for 1 hour, then drain.
  2. In a large Dutch oven or heavy pot, warm 1–2 tablespoons olive oil over medium heat.
  3. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add the diced ham (if not using a ham bone) and sauté briefly to develop color.
Cooking
  1. Pour in the beans, ham bone (if using), broth, bay leaf, and thyme.
  2. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 1 to 1.5 hours, or until beans are tender.
  3. If using canned beans, simmer for 20–30 minutes to allow flavors to meld.
  4. Taste and remove the ham bone. Pick off any remaining meat and return it to the pot.
  5. Discard bay leaf. Adjust seasoning with salt, pepper, and a splash of apple cider vinegar.
Finishing Touches
  1. For a thicker texture, mash a cup of beans against the side of the pot and stir back in, or use an immersion blender for a creamier finish.
  2. Serve hot with crusty bread or a simple salad.

Notes

Serve with a pat of butter melting on top and a scattering of chopped parsley. For variations, add smoked paprika for a smoky flavor or use a slow cooker for convenience.