Introduction

Ham and bean soup is a comforting, hearty dish perfect for chilly days. This recipe blends tender beans, savory ham, and aromatic vegetables into a flavorful, satisfying meal that warms the soul.

Ingredients

2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)
1 pound cooked ham, diced (leftover ham, ham steak, or a smoked ham bone for deeper flavor)
1 large onion, finely chopped
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth (or vegetable broth)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika (optional)
Salt and black pepper to taste
2 tablespoons olive oil or butter
Fresh parsley, chopped, for garnish

Instructions

Step 1: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot, cover with water, bring to a boil, then simmer for 10 minutes before draining.
Step 2: In a heavy-bottomed pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery, and sauté until softened and fragrant, about 6–8 minutes.
Step 3: Add the minced garlic and smoked paprika (if using), stirring for 30 seconds until aromatic. Stir in the diced ham and cook for another minute to release its savory oils.
Step 4: Pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a simmer, then add the prepped or canned beans.
Step 5: Cover and simmer gently for 45 minutes to 1 hour if using soaked dried beans, or 20–30 minutes for canned beans, until the beans are tender and flavors meld.
Step 6: Remove the bay leaf. If you used a ham bone, remove it, shred any remaining meat, and return the meat to the pot. Taste the soup and adjust seasoning with salt and black pepper as needed.
Step 7: Serve the soup hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or cornbread.

Tips & Variations

For extra depth, use a smoked ham bone and include the shredded meat back into the soup after cooking.
Swap chicken broth for vegetable broth to make it vegetarian-friendly (omit ham and add smoked paprika for flavor).
Soaking beans overnight drastically reduces cooking time and improves digestibility.
Add a splash of vinegar or a squeeze of lemon juice just before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned beans work well and save time. Just drain and rinse them before adding to the soup. Shorten the simmering time to 20–30 minutes since canned beans are already cooked.

Do I have to soak the dried beans overnight?

Soaking is recommended as it softens the beans and reduces cooking time. However, if short on time, you can do a quick soak by boiling the beans for 10 minutes and then letting them sit for an hour before cooking.

Ham and Bean Soup Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

A hearty and comforting Ham and Bean Soup featuring tender navy beans, savory diced ham, and classic aromatics simmered together for a rich, flavorful meal perfect for chilly days or anytime you crave a satisfying homemade soup.

Author: Dylan
Prep Time: 15 minutes (plus overnight soaking for dried beans)
Cook Time: 1 hour (including simmering and sautéing)
Total Time: 1 hour 15 minutes (excluding soaking time)
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beans

2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)

Meat

1 pound cooked ham, diced (leftover ham or ham steak, or a smoked ham bone for deeper flavor)

Vegetables and Aromatics

1 large onion, finely chopped
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced

Liquids and Seasonings

6 cups low-sodium chicken broth (or vegetable broth, adjust for desired thickness)
1 leaf bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika (optional)
Salt and black pepper to taste
2 tablespoons olive oil or butter (for sautéing)

Garnish

Fresh parsley, chopped

Instructions

Preparation: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot and cover with water; bring to a boil, then simmer for 10 minutes and drain.
Sauté Vegetables: In a heavy-bottomed pot, heat olive oil over medium heat. Add finely chopped onion, diced carrots, and diced celery. Sauté until softened and fragrant, about 6 to 8 minutes.
Add Garlic and Spices: Stir in minced garlic and smoked paprika, cooking for 30 seconds until aromatic. Then add the diced ham and cook for an additional minute to release savory flavors.
Add Broth and Herbs: Pour in the chicken broth, then add the bay leaf and dried thyme. Bring the mixture to a gentle simmer.
Add Beans: Stir in the prepped soaked beans or canned beans.
Simmer Soup: Cover the pot and simmer gently for 45 minutes to 1 hour if using soaked dried beans, or 20 to 30 minutes if using canned beans, until beans are tender and flavors meld together.
Final Touches: Remove the bay leaf. If you used a ham bone, remove it from the pot, shred any meat left on the bone, and return the shredded meat to the soup. Taste and adjust seasoning with salt and black pepper as needed.
Serve: Ladle the soup hot into bowls and garnish with freshly chopped parsley. Serve alongside crusty bread or cornbread for a complete meal.

Notes

Soaking the beans overnight helps reduce cooking time and improve digestibility.
You can use a smoked ham bone for a richer, smokier broth flavor.
If you prefer a thicker soup, mash some of the beans before serving.
Leftover soup stores well in the refrigerator for up to 4 days and freezes beautifully.
For a vegetarian version, omit the ham and use vegetable broth instead.

Keywords: Ham and Bean Soup, Navy Bean Soup, Comfort Soup, Hearty Soup, Ham Recipes, Bean Soup, Easy Soup Recipe