Easy Ham And Bean Soup – Hearty & Delicious

There’s something so comforting about a warm bowl of Ham And Bean Soup simmering on the stove. It fills the kitchen with the coziest aroma and instantly makes everything feel calm and inviting. I love how this simple, humble recipe turns everyday ingredients into something truly satisfying.

This Ham And Bean Soup is hearty, protein-packed, and incredibly budget-friendly. It’s perfect for using up leftover ham, especially after the holidays, but it works beautifully any time of year. The beans become tender and creamy, the ham adds smoky depth, and every spoonful tastes like pure comfort.

If you’re craving an easy, nourishing meal that feels homemade and wholesome, this is the one you’ll want to save on Pinterest right now.

More Recipes

• Crack Chicken and Rice Soup
• French Onion Soup Recipe
• Marry Me Tuscan Chicken Soup

INGREDIENTS

Here’s everything you need to make this cozy Ham And Bean Soup. I keep it simple, wholesome, and full of flavor.

Main Ingredients

• 1 lb dried navy beans (450 g), rinsed and sorted
• 2 tbsp olive oil (30 ml)
• 1 medium onion, diced (about 1 cup / 150 g)
• 2 medium carrots, sliced (about 1 cup / 120 g)
• 2 celery stalks, sliced (about 1 cup / 100 g)
• 3 cloves garlic, minced
• 2 cups cooked ham, diced (about 300 g)
• 6 cups low-sodium chicken broth (1.4 liters)
• 2 cups water (480 ml)
• 1 bay leaf
• 1 tsp dried thyme (1 tsp / 1 g)
• ½ tsp black pepper (½ tsp / 1 g)
• ½–1 tsp salt (3–6 g), adjust to taste

Optional Add-Ins

• 1 ham bone for extra flavor
• 1 tsp smoked paprika (1 tsp / 2 g) for deeper smokiness
• 1 tbsp chopped fresh parsley (4 g) for garnish

Everything here works together to create a rich, comforting pot of Ham And Bean Soup that tastes like it simmered all day.

INSTRUCTIONS

Let’s make this cozy Ham And Bean Soup step by step. I’ll keep it simple and beginner-friendly so you feel confident the whole way through.

1. Soak the Beans

Place the dried navy beans (1 lb / 450 g) in a large bowl. Cover them with water by at least 2 inches (5 cm). Let them soak overnight, 8–12 hours.

Drain and rinse before cooking.

Short on time? Bring the beans and water to a boil for 2 minutes, turn off the heat, cover, and let them sit for 1 hour. Then drain and rinse.

2. Sauté the Vegetables

Heat 2 tbsp olive oil (30 ml) in a large Dutch oven or heavy pot over medium heat.

Add the diced onion, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.

Stir in the minced garlic and cook for 30 seconds. Do not let it brown.

3. Build the Soup Base

Add the drained beans, diced ham (2 cups / 300 g), chicken broth (6 cups / 1.4 liters), and water (2 cups / 480 ml).

If using, add the ham bone now.

Stir in the bay leaf, dried thyme, black pepper, and smoked paprika if using.

Bring everything to a gentle boil.

4. Simmer Until Tender

Reduce the heat to low. Cover partially and let the Ham And Bean Soup simmer for 1½ to 2 hours, stirring occasionally.

The beans should become tender and creamy.

If the soup thickens too much, add ½ cup (120 ml) of water at a time until you reach your desired consistency.

5. Finish and Adjust

Remove the bay leaf and ham bone (if used). Shred any meat from the bone and return it to the pot.

Taste and adjust salt as needed.

For a slightly thicker texture, gently mash a small portion of the beans against the side of the pot and stir.

Serve hot and enjoy that beautiful, cozy bowl of Ham And Bean Soup.

TIPS & VARIATIONS

Let’s make your Ham And Bean Soup even better with these simple tips and cozy variations.

Cooking Tips

Don’t skip soaking. Soaking helps the beans cook evenly and become beautifully tender.

Simmer gently. Keep the heat low. A slow simmer gives your Ham And Bean Soup that creamy, comforting texture without breaking the beans.

Layer your seasoning. Add salt gradually, especially if your ham is salty. Taste at the end before adding more.

Thicken naturally. Mash a small scoop of beans right in the pot instead of adding flour. It keeps the soup hearty and wholesome.

Easy Ingredient Swaps

• Use great northern beans (1 lb / 450 g) instead of navy beans.
• Swap chicken broth (6 cups / 1.4 liters) for vegetable broth if needed.
• Add 1 cup diced potatoes (150 g) for extra heartiness.
• Stir in a handful of chopped kale (1 cup / 30 g) during the last 10 minutes for added nutrition.

Storage & Make-Ahead Tips

Refrigerate: Store Ham And Bean Soup in an airtight container for up to 4 days.

Freeze: Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm gently on the stovetop over low heat, adding a splash of water (2–4 tbsp / 30–60 ml) if needed.

This soup actually tastes even better the next day because the flavors deepen and meld together beautifully.

SERVING IDEAS

Now let’s talk about how to serve this cozy bowl of Ham And Bean Soup in the most delicious way.

Classic Pairings

Serve your Ham And Bean Soup with:

• Warm crusty bread (thick slices for dipping)
• Buttery cornbread
• Garlic toast
• A simple side salad with vinaigrette

That bread dipped into the creamy broth? Pure comfort.

Toppings for Extra Flavor

Make it even more irresistible with:

• Fresh chopped parsley
• A sprinkle of shredded cheddar cheese (¼ cup / 28 g per bowl)
• A drizzle of olive oil (1 tsp / 5 ml)
• Cracked black pepper

These small touches elevate your Ham And Bean Soup from simple to special.

Occasion Ideas

• Perfect for cozy weeknight dinners
• Great for meal prep lunches
• Ideal after holiday ham leftovers
• Comforting for chilly fall and winter evenings
• A budget-friendly family dinner option

This is the kind of meal that feels warm, filling, and lovingly homemade every single time.

FAQs

Here are the most common questions about making Ham And Bean Soup, so you feel totally confident before you start.

1. How long does Ham And Bean Soup last in the fridge?

Store Ham And Bean Soup in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens overnight, so leftovers taste even better.

2. Can I freeze Ham And Bean Soup?

Yes, you can freeze Ham And Bean Soup for up to 3 months. Let it cool completely, portion it into freezer-safe containers, and thaw overnight in the refrigerator before reheating.

3. Can I use canned beans instead of dried beans?

Yes. Substitute with 3 cans (15 oz each / 425 g each) of drained and rinsed navy beans. Reduce the simmering time to about 30–40 minutes since the beans are already cooked.

4. Why are my beans still hard after cooking?

If your beans remain firm, they may be old or the soup may need more simmering time. Continue cooking gently and add a little more liquid (½ cup / 120 ml at a time) if needed.

Avoid adding too much salt at the beginning, as it can slow softening.

5. How can I thicken Ham And Bean Soup?

Mash some of the cooked beans directly in the pot or blend 1 cup (240 ml) of soup and stir it back in. This thickens the soup naturally without adding flour.

6. Can I make Ham And Bean Soup in a slow cooker?

Yes. After sautéing the vegetables, transfer everything to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beans are tender.

Recipe

Yield: 8 servings

Ham And Bean Soup

Print

This cozy Ham And Bean Soup is hearty, protein-packed, and full of smoky flavor. It’s the perfect comforting meal for chilly nights or using leftover ham.

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

Ingredients

• 1 lb dried navy beans (450 g), soaked and drained
• 2 tbsp olive oil (30 ml)
• 1 medium onion, diced (about 1 cup / 150 g)
• 2 medium carrots, sliced (about 1 cup / 120 g)
• 2 celery stalks, sliced (about 1 cup / 100 g)
• 3 cloves garlic, minced
• 2 cups cooked ham, diced (about 300 g)
• 6 cups low-sodium chicken broth (1.4 liters)
• 2 cups water (480 ml)
• 1 bay leaf
• 1 tsp dried thyme (1 g)
• ½ tsp black pepper (1 g)
• ½–1 tsp salt (3–6 g), to taste

Optional:

• 1 ham bone
• 1 tsp smoked paprika (2 g)
• 1 tbsp fresh parsley (4 g), chopped

Instructions

1. Soak the beans overnight in water, covering by at least 2 inches (5 cm). Drain and rinse.
   
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
   
3. Add soaked beans, ham, chicken broth, water, bay leaf, thyme, and pepper. Add ham bone if using. Bring to a gentle boil.
   
4. Reduce heat to low. Partially cover and simmer for 1½ to 2 hours, until beans are tender.
   
5. Remove bay leaf and ham bone. Shred meat from bone and return to pot.
   
6. Taste and adjust salt. Mash a small portion of beans if you prefer a thicker texture.
   

Serve warm and enjoy your comforting Ham And Bean Soup.

Notes

Soaking beans helps them cook evenly and improves texture.

For a quicker version, use canned beans and reduce cook time to 30–40 minutes.

Soup thickens as it sits. Add 2–4 tbsp water (30–60 ml) when reheating if needed.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 320

Nutrition information is estimated and may vary based on ingredients used.

If you’re craving something warm, filling, and deeply comforting, this Ham And Bean Soup truly delivers every single time. It’s simple enough for a cozy weeknight dinner, yet hearty enough to satisfy the whole family. I love how it turns basic pantry staples into a rich, nourishing bowl of goodness.

This Ham And Bean Soup also makes the most of leftover ham, which means less waste and more flavor. It reheats beautifully, freezes well, and tastes even better the next day. Honestly, it’s one of those recipes you’ll come back to again and again.

Happy cooking, friend. 💛🍲