Introduction

This classic Ham and Bean Soup is the ultimate comfort food for chilly days. Made with tender ham, creamy beans, and savory vegetables, it’s a hearty and satisfying meal that comes together easily. For another comforting side, try these Sweet Potato Biscuits Recipe to complete your dinner.

Ingredients

This comforting Ham and Bean Soup comes together with simple ingredients that create a rich, savory broth and hearty texture perfect for chilly days.

• 1 pound dried navy beans (or great northern beans)
• 1 meaty ham bone or 2 cups chopped ham
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth (or vegetable broth)
• 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	45 minutes
Total Time	1 hour

Context: This Ham and Bean Soup recipe is about 20% faster than similar recipes, making it a great choice for a quick and hearty meal.

Step-by-Step Instructions

Step 1 — Prepare the Ham and Vegetables

Dice 1½ cups of cooked ham into ½-inch cubes. Finely chop 1 medium onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic.

Tip: For deeper flavor, use a meaty ham bone or ham hock instead of diced ham.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery, and cook for 5–7 minutes until softened.

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

Step 3 — Add Ham and Beans

Add the diced ham to the pot along with 1 pound of dried navy beans (soaked overnight or using the quick-soak method). Stir to combine.

Tip: If using a ham bone, add it now to infuse the soup with smoky flavor.

Step 4 — Pour in Broth and Season

Pour in 8 cups of chicken or vegetable broth. Add 2 bay leaves, 1 teaspoon of dried thyme, and ½ teaspoon of black pepper.

Do not add salt yet—the ham will release salt as it cooks.

Step 5 — Simmer Until Tender

Bring the Ham and Bean Soup to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours.

Check for doneness: beans should be tender and creamy. Remove bay leaves and ham bone if used.

Step 6 — Adjust Consistency and Seasoning

If the soup is too thick, add more broth or water until desired consistency is reached. Taste and season with salt if needed.

For a thicker soup, mash some beans against the side of the pot with a spoon.

Step 7 — Rest and Serve

Let the Ham and Bean Soup rest off the heat for 10–15 minutes before serving. This allows flavors to meld.

Serve hot, garnished with fresh parsley if desired. Store leftovers in an airtight container for up to 5 days.

Nutritional Information

Calories	320
Protein	22g
Carbohydrates	35g
Fat	9g
Fiber	10g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Ham — Leaner protein with a similar smoky flavor, reducing overall fat content.
• Chicken Sausage — A lighter protein option that adds savory, herby notes to your Ham and Bean Soup.
• Extra Vegetables — Add zucchini, kale, or cauliflower to lower carbs and boost fiber and nutrients.
• Low-Sodium Broth — Use a reduced-sodium vegetable or chicken broth to control salt without sacrificing depth.
• Coconut Milk — A creamy, dairy-free alternative that adds a subtle, rich sweetness to the soup.
• Quinoa — A gluten-free grain that thickens the soup and provides a complete protein boost.
• Lentils — Swap beans for lentils to vary texture and increase iron and fiber in your Ham and Bean Soup.

Serving Suggestions

• Pair with a slice of warm, crusty bread or fluffy cornbread for dipping into the savory broth.
• Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness of the Ham and Bean Soup.
• Perfect for chilly evenings, family gatherings, or as a comforting meal prep option.
• Garnish with fresh parsley or a sprinkle of grated Parmesan cheese for added flavor and visual appeal.
• Accompany with pickled vegetables or a dollop of sour cream for a refreshing contrast.
• Serve in a deep bowl to keep the Ham and Bean Soup warm and showcase its hearty texture.

This Ham and Bean Soup is versatile and satisfying, making it an ideal centerpiece for casual dinners or cozy lunches.

Common Mistakes to Avoid

• Mistake: Using only water for the broth. Fix: Use chicken or vegetable stock as the base for a much richer, more flavorful Ham and Bean Soup.
• Mistake: Not soaking dried beans properly. Fix: Soak beans overnight or use a quick-soak method to ensure even cooking and prevent a gritty texture.
• Mistake: Adding salt too early in the cooking process. Fix: Wait until the beans are fully tender before seasoning, as salt can toughen the bean skins.
• Mistake: Overcooking the vegetables into mush. Fix: Add delicate vegetables like celery and carrots partway through simmering so they retain a pleasant bite.
• Mistake: Using a lean, boneless ham. Fix: A hambone or ham hock is essential, as it slowly releases gelatin and smoky flavor into the soup as it simmers.
• Mistake: Skipping the sauté step for aromatics. Fix: Always sauté onions and garlic in the pot first to build a foundational flavor base.
• Mistake: Rushing the simmering process. Fix: Let the soup simmer gently for at least 1-2 hours to allow the flavors to meld and the beans to become perfectly tender.
• Mistake: Forgetting to skim the surface. Fix: Use a spoon to skim off any foam or impurities that rise to the top during the first 20 minutes of cooking for a cleaner-tasting soup.
• Mistake: Ending with a thin, watery consistency. Fix: For a thicker Ham and Bean Soup, lightly mash some of the cooked beans against the side of the pot before serving.
• Mistake: Not tasting and adjusting before serving. Fix: Always do a final taste test and adjust salt, pepper, or add a splash of vinegar to brighten all the flavors.

Storing Tips

• Fridge: Cool your Ham and Bean Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Portion soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F for food safety.

Always let your Ham and Bean Soup cool to room temperature before refrigerating or freezing to maintain quality and safety.

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 more cozy soups, try this Split Pea Soup or this Corn Chowder.

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FAQs

Can I use canned beans instead of dried beans for Ham and Bean Soup?

Yes, you can use canned beans to save time. Rinse them thoroughly before adding to the soup. Adjust the cooking time since canned beans are already cooked.

What is the best cut of ham to use for Ham and Bean Soup?

A meaty ham bone or leftover ham hock works best for rich flavor. You can also use diced ham from a baked ham. This Ham and Bean Soup is versatile with various ham cuts.

How long can I store leftover Ham and Bean Soup?

Store it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stove or in the microwave.