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Ham and Bean Soup

A comforting and hearty ham and bean soup that's easy to make and perfect for weeknight dinners.
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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
  

For the Soup Base
  • 2 cups dried navy beans or great northern beans, rinsed and picked over (or 4 cups cooked/canned, drained) Creamy texture base.
  • 1 to 1 1/2 pounds smoked ham bone or diced ham The soul of the soup.
  • 1 large onion, finely chopped Adds sweetness and depth.
  • 2 carrots, diced Provides color and subtle sweetness.
  • 2 stalks celery, diced Adds aromatic lift.
  • 3 cloves garlic, minced Small but mighty flavor.
  • 8 cups low-sodium chicken broth or water Control salt easily.
  • 2 pieces bay leaves Herbal backbone.
  • 1 teaspoon dried thyme or a sprig of fresh thyme Earthy note.
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon apple cider vinegar or lemon juice (optional) Brightens the finish.
  • Olive oil for sautéing

Method
 

Preparation
  1. If using dried beans, soak them overnight or use the quick-soak method: cover with water, bring to a boil, remove from heat, and let sit 1 hour; drain. If using canned beans, skip soaking.
  2. Heat a large pot over medium heat and add a splash of olive oil. Sauté onion, carrot, and celery until softened and fragrant, about 6–8 minutes.
  3. Add garlic and cook for 30 seconds until aromatic. Stir in diced ham and cook briefly to release smoky juices.
  4. Add beans, ham bone (if using), bay leaves, thyme, and broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook until beans are tender, about 1 to 1 1/2 hours for soaked beans.
  5. If using a ham bone, remove it, shred any meat, and return meat to the pot. For a creamier texture, mash a cup of beans against the side of the pot and stir to thicken.
  6. Season with salt, pepper, and a splash of apple cider vinegar to brighten. Simmer for 5 more minutes and serve hot.

Notes

This soup actually improves overnight as flavors meld — make it a day ahead for even deeper satisfaction. Use the ham bone for an extra depth of flavor.