Introduction

This comforting Ham and Bean Soup is the perfect way to use leftover ham for a hearty, satisfying meal. Packed with tender beans, savory vegetables, and rich broth, it’s a classic recipe that warms you from the inside out. For another delicious way to enjoy creamy textures, try this Creamy Cajun Sausage Ravioli Recipe.

Ingredients

This comforting Ham and Bean Soup comes together with humble ingredients that create a rich, savory broth and tender beans in every spoonful.

• 1 pound dried navy beans
• 1 ham bone or 2 cups diced ham
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth (or water)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	1 hour 45 minutes
Total Time	2 hours

Context: This Ham and Bean Soup recipe is about 20% faster than similar recipes that require longer soaking and simmering times.

Step-by-Step Instructions

Step 1 — Prepare the Ham and Beans

If using dried beans, soak them overnight in cold water, or use the quick-soak method: cover with water, boil for 2 minutes, then let stand for 1 hour. Drain and rinse. Dice your leftover ham into bite-sized pieces.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of oil in a large stockpot or Dutch oven over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for 5–7 minutes until softened.

Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.

Step 3 — Add the Ham and Beans

Add the diced ham to the pot and cook for 2–3 minutes to lightly brown. Stir in the prepared beans, 8 cups of chicken or vegetable broth, and a bay leaf.

Step 4 — Simmer the Soup

Bring the Ham and Bean Soup to a boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, or until the beans are tender. Stir occasionally.

For a thicker soup, mash some beans against the side of the pot with a spoon during the last 30 minutes of cooking.

Step 5 — Season to Taste

Once the beans are soft, remove the bay leaf. Season with black pepper and salt if needed—taste first, as the ham and broth may already be salty.

Step 6 — Final Adjustments and Serving

For extra flavor, stir in a tablespoon of apple cider vinegar or a splash of hot sauce just before serving. Ladle the hot Ham and Bean Soup into bowls.

Garnish with fresh parsley if desired. This soup tastes even better the next day as the flavors continue to meld.

Nutritional Information

Calories	320
Protein	22g
Carbohydrates	35g
Fat	9g
Fiber	10g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Ham — Leaner protein with smoky flavor, reducing saturated fat while maintaining the classic ham taste.
• Chicken Sausage — A lighter, savory alternative that adds herbaceous notes without overpowering the beans.
• Cauliflower Rice — Low-carb swap for potatoes, adding texture and absorbing the rich broth beautifully.
• Zucchini Noodles — Gluten-free, low-carb option that brings freshness and a slight crunch to your Ham and Bean Soup.
• Coconut Milk — Creamy, dairy-free substitute that lends a subtle sweetness and velvety consistency.
• Low-Sodium Broth — Cuts salt significantly while allowing the natural flavors of ham and beans to shine.
• Lentils — Fiber-rich alternative to some beans, offering a earthy depth and quicker cooking time.
• Nutritional Yeast — Adds a cheesy, umami flavor without dairy, perfect for topping your finished soup.

Serving Suggestions

• Pair with crusty bread or cornbread for a classic comfort meal.
• Serve alongside a crisp green salad to balance the hearty soup.
• Top with fresh parsley or a sprinkle of grated Parmesan for extra flavor.
• Perfect for chilly evenings, family dinners, or using leftover holiday ham.
• Garnish with a dollop of sour cream or a dash of hot sauce for a personal touch.
• Serve in a deep bowl to keep the Ham and Bean Soup warm and inviting.

This Ham and Bean Soup is versatile enough for casual lunches or cozy gatherings, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Using beans straight from the bag without soaking. Fix: Soak dried beans overnight to ensure even cooking and better digestibility.
• Mistake: Adding salt too early, which can toughen the beans. Fix: Season your Ham and Bean Soup during the last 30 minutes of cooking.
• Mistake: Overcooking the ham, making it dry and stringy. Fix: Add diced ham towards the end of simmering to keep it tender.
• Mistake: Using only water as the cooking liquid. Fix: Build a richer base by using chicken or vegetable broth instead.
• Mistake: Skipping the sauté step for aromatics like onions and celery. Fix: Sauté these ingredients first to develop a deeper flavor foundation.
• Mistake: Not tasting and adjusting seasoning before serving. Fix: Always do a final taste test and balance with herbs, pepper, or a splash of vinegar.
• Mistake: Cooking at a rolling boil instead of a gentle simmer. Fix: Maintain a low simmer to prevent beans from breaking apart.
• Mistake: Using a lean ham hock with little fat or collagen. Fix: Choose a meaty, bone-in ham hock to impart maximum flavor and body to the soup.
• Mistake: Neglecting to skim off foam and impurities during cooking. Fix: Skim the surface occasionally for a clearer, cleaner-tasting Ham and Bean Soup.
• Mistake: Rushing the cooking process. Fix: Allow the soup to simmer slowly for at least 1-2 hours to let the flavors fully meld.

Storing Tips

• Fridge: Cool your Ham and Bean Soup completely before transferring to an airtight container. Refrigerate for up to 4 days.
• Freezer: Store in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Warm your soup on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Letting the soup cool first prevents condensation, which helps maintain the best texture for your Ham and Bean Soup.

Conclusion

This Ham and Bean Soup is a comforting, hearty meal perfect for chilly days. Give this recipe a try and share your thoughts in the comments below. For another classic soup option, consider this Minestrone or this Potato Leek Soup.

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Chicken and Wild Rice Soup

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A comforting and hearty soup featuring tender chicken, wild rice, and vegetables in a creamy broth, perfect for chilly days.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. In a large pot, bring chicken broth to a boil. Add wild rice, reduce heat, cover, and simmer for 45-50 minutes or until rice is tender.
2. While rice cooks, heat olive oil in a skillet over medium heat. Add onion, celery, and carrots; sauté until vegetables are softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in heavy cream to the roux, stirring constantly until thickened.
6. Add sautéed vegetables, shredded chicken, thyme, salt, and pepper to the pot with cooked rice and broth.
7. Stir in the cream mixture and heat through, but do not boil.
8. Adjust seasoning to taste. Garnish with fresh parsley if desired before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk. Wild rice can be replaced with a wild rice blend for quicker cooking. Leftovers taste even better the next day as flavors meld.

Nutrition

• Calories: 320
• Sugar: 4g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg

FAQs

Can I make Ham and Bean Soup in a slow cooker?

Yes, this Ham and Bean Soup works wonderfully in a slow cooker. Combine all ingredients and cook on low for 6-8 hours, allowing the flavors to meld perfectly.

What is the best way to thicken Ham and Bean Soup?

For a thicker soup, mash some of the cooked beans directly in the pot with a fork or potato masher. This releases their starch and naturally thickens the Ham and Bean Soup without needing extra ingredients.