ham and bean soup recipe
The Best ham and bean soup recipe
What I love most about this recipe is how adaptable it is. Some nights, it’s a quick weeknight dinner after a long day, simmering on the stove while I catch up on laundry or help with homework. Other times, it’s the centerpiece of a cozy Sunday supper, served with crusty bread and a simple salad. The leftovers taste even better the next day, which is a bonus for busy families like ours. Plus, it’s packed with protein from the ham and fiber from the beans, so I feel good knowing my family is getting a balanced meal without a lot of fuss.
I also appreciate that it’s a great way to use up leftover ham, whether it’s from a holiday dinner or just a random ham steak I picked up on sale. The broth gets deeper and more flavorful the longer it cooks, and I’ve found that even the pickiest eaters in my house don’t complain about the veggies when they’re softened into the soup. It’s one of those recipes that never lets me down, and I always keep the ingredients on hand just in case I need a quick, satisfying meal.
Classic Ham and Bean Soup
A hearty and comforting soup made with tender ham, white beans, and aromatic vegetables. Perfect for chilly days and packed with protein and fiber.
🥘Ingredients
- 1 lb (450g) dried white beans (navy or great northern), soaked overnight
- 1 lb (450g) ham bone or 2 cups diced cooked ham
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes
- Salt and black pepper to taste
- Fresh parsley, chopped
- Shredded cheddar cheese
- Crusty bread
👨🍳Directions
-
1
Drain and rinse the soaked beans under cold water. -
2
In a large pot or Dutch oven, combine the beans, ham bone (or diced ham), onion, carrots, celery, garlic, bay leaf, thyme, and rosemary. -
3
Pour in the chicken broth and water, then add the diced tomatoes (with juice). Stir well to combine. -
4
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender. -
5
If using a ham bone, remove it from the pot and let it cool slightly. Shred any remaining meat from the bone and return it to the pot. Discard the bone. -
6
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving. -
7
Ladle the soup into bowls and garnish with fresh parsley, shredded cheese, or serve with crusty bread if desired.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ham and Bean Soup Works
❓ Frequently Asked Questions About Ham and Bean Soup
1. Can I use canned beans instead of dried beans for ham and bean soup?
Yes, you can substitute canned beans for dried beans. Use about 4–5 cans (15 oz each) of great northern, navy, or cannellini beans, drained and rinsed. Since canned beans are already cooked, reduce the simmering time to about 20–30 minutes to prevent them from becoming mushy. Adjust the broth quantity as needed since canned beans may add extra liquid.
2. How can I make this soup thicker or thinner?
To thicken the soup, mash some of the beans against the side of the pot with a spoon or blend a small portion (about 1–2 cups) and stir it back in. Alternatively, add a slurry of 1–2 tablespoons of cornstarch mixed with cold water and simmer for a few minutes. To thin the soup, simply add more broth or water until you reach your desired consistency.
3. Can I freeze ham and bean soup?
Yes, ham and bean soup freezes well. Let the soup cool completely before transferring it to airtight containers or freezer bags. Leave about an inch of headspace to allow for expansion. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat, stirring occasionally. If the soup seems too thick after freezing, add a little broth or water.
4. What can I use if I don’t have a ham bone?
If you don’t have a ham bone, you can use 1–2 cups of diced ham, ham hock, or even smoked turkey legs for a similar smoky flavor. Alternatively, add 1–2 teaspoons of liquid smoke or smoked paprika to mimic the depth of flavor. For extra richness, a small amount of bacon or salt pork can also work well.
5. How do I prevent the beans from becoming too mushy?
To keep beans tender but intact, avoid boiling the soup vigorously—simmer it gently instead. If using dried beans, soak them overnight (or use the quick-soak method) to ensure even cooking. Add acidic ingredients like tomatoes or vinegar toward the end of cooking, as they can toughen the beans if added too early. Lastly, check the beans for doneness a few minutes before the suggested cooking time is up.
