There’s something wonderfully comforting about a pot of old-fashioned ham and bean soup simmering on the stove. Made with tender beans, smoky ham, vegetables, and a flavorful broth, this classic soup is hearty, satisfying, and perfect for a cozy family dinner.
It’s also a wonderful way to use leftover ham or a meaty ham bone. As the soup slowly simmers, the ham adds rich savory flavor while the beans become tender and creamy.
Ingredients
- 1 pound dried great northern beans, navy beans, or cannellini beans
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth or water
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1–2 cups additional water or broth, as needed
Instructions
1. Prepare the Beans
Rinse the dried beans thoroughly and remove any small stones or damaged beans.
Place the beans in a large bowl and cover them with several inches of water. Let them soak overnight.
Drain and rinse the beans before cooking.
Quick-soak option: Place the beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, remove from the heat, cover, and let stand for about 1 hour. Drain before using.
2. Sauté the Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for another 30–60 seconds.
3. Add the Beans and Ham
Add the soaked beans, ham bone, chicken broth, bay leaf, thyme, black pepper, and smoked paprika.
If you’re using diced ham instead of a ham bone, add about half of it now and reserve the rest for later.
Bring the mixture to a gentle boil.
4. Simmer the Soup
Reduce the heat to low and cover the pot partially.
Allow the soup to simmer gently for about 1½–2½ hours, or until the beans are tender.
Stir occasionally and check the liquid level. Add additional broth or water if the soup becomes too thick before the beans are fully cooked.
Cooking time can vary depending on the age and type of beans.
5. Add the Remaining Ham
If using a ham bone, carefully remove it once the beans are tender.
Pick any remaining meat from the bone, discard the bone and excess fat, and return the meat to the soup.
Add any reserved diced ham and simmer for another 5–10 minutes.
6. Adjust the Seasoning
Taste the soup before adding more salt because ham and broth can already contain plenty of sodium.
Remove the bay leaf.
For a thicker, creamier texture, mash some of the beans against the side of the pot with the back of a spoon and stir them into the broth.
7. Garnish and Serve
Stir in the fresh parsley just before serving.
Ladle the hot soup into bowls and serve with crusty bread, cornbread, or homemade biscuits.
Tips for the Best Ham & Bean Soup
Use a ham bone when possible: A meaty ham bone gives the broth a deeper, richer flavor.
Don’t rush the simmer: Gentle cooking helps the beans become tender without falling apart too quickly.
Salt near the end: Ham can be quite salty, so taste the finished soup before adding additional salt.
Make it thicker: Mash a cup or two of the cooked beans directly in the pot for a naturally creamy consistency without adding cream.
Use leftover ham: This soup is an excellent way to turn leftover holiday ham into another comforting meal.
Slow Cooker Method
Add the soaked and drained beans, ham bone, onion, carrots, celery, garlic, broth, thyme, pepper, smoked paprika, and bay leaf to a slow cooker.
Cover and cook on LOW for 7–8 hours, or until the beans are tender.
Remove the ham bone, shred any meat from it, and return the meat to the slow cooker. Add additional diced ham if desired.
Taste and adjust the seasoning before serving.
Can I Use Canned Beans?
Yes. Canned beans make this soup much faster.
Use about 5–6 cans of drained and rinsed beans in place of the dried beans. Since canned beans are already cooked, add them during the final 30–40 minutes of cooking rather than simmering them for several hours.
Storage
Allow leftover soup to cool and refrigerate it in an airtight container for up to 4 days.
The soup can also be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers.
When reheating, add a splash of broth or water if the soup has thickened.
What to Serve with Ham & Bean Soup
This hearty soup pairs beautifully with:
- Crusty French bread
- Cornbread
- Garlic bread
- Buttermilk biscuits
- A simple green salad
- Roasted vegetables
Final Thoughts
Old-fashioned ham and bean soup is the kind of recipe that proves simple ingredients can create an incredibly satisfying meal. Tender beans, smoky ham, sweet carrots, celery, onion, and herbs slowly come together in a rich, comforting broth.
Whether you make it with a leftover ham bone or diced ham, this classic soup is an easy way to turn humble pantry ingredients into a warm, filling meal the whole family can enjoy.