Bean and Ham Soup Recipe: Looking for a heartwarming dish that feels like a hug in a bowl? Say hello to this deliciously filling Bean and Ham Soup.
Packed with protein, loaded with flavor, and ideal for meal prep or a cozy weeknight dinner, this classic recipe brings together simple ingredients with rich, savory results.
Whether you’re using leftover ham or starting from scratch, this guide will walk you through every step of making the perfect pot of soup.
So grab your apron, let’s get cooking!
Why This Soup is a Comfort Food Classic
There’s something timeless about a warm bowl of bean and ham soup. Maybe it’s the smoky ham mingling with creamy beans, or the way it fills your kitchen with rich, nostalgic aromas. Either way, this soup is more than just a meal—it’s comfort in every spoonful. It has deep roots in home cooking, especially in households looking to stretch ingredients into hearty, nourishing meals. One of the great things about this soup is its versatility. You can use dry beans or canned, add different vegetables, or adjust the seasoning to your liking. Plus, it’s budget-friendly and great for leftovers, which makes it perfect for families or anyone who loves to cook in batches.
Nutritional Benefits of Bean and Ham Soup
Besides being downright delicious, this soup also comes with a surprising nutritional punch. Beans are rich in fiber, which helps with digestion and keeps you feeling full. They’re also packed with plant-based protein, making this dish a powerhouse when paired with the protein-rich ham. Vitamins like folate, magnesium, and iron are naturally present in beans, while ham provides zinc and B vitamins. With a good mix of protein, fiber, and essential nutrients, bean and ham soup isn’t just tasty—it’s a meal that fuels your body in all the right ways.
Ingredients You’ll Need
Core Ingredients
Let’s break down the stars of the show. These core ingredients are the foundation of your soup, and most are pantry staples:
- Dry white beans (such as navy beans, great northern, or cannellini) – 1 pound
- Ham bone or diced cooked ham – about 2 cups
- Carrots – 2 to 3, diced
- Celery stalks – 2, diced
- Onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Bay leaves – 2
- Chicken broth or water – 6 to 8 cups
- Salt and pepper – to taste
These ingredients come together to create a savory, slightly smoky broth that’s layered with soft beans and tender chunks of ham. If you have a leftover ham bone, even better—it adds a rich depth of flavor that’s hard to beat.
Optional Add-ins for Extra Flavor
Want to take your soup to the next level? Here are a few optional ingredients to consider:
- Smoked paprika – for a deeper smoky flavor
- Thyme or rosemary – adds a herbal note
- Potatoes – for added texture and bulk
- Tomatoes (diced) – introduces acidity to balance the richness
- Spinach or kale – stirred in at the end for a nutrient boost
You can play around with these additions based on your personal preference or what you have on hand. The beauty of this soup is its flexibility—you can keep it classic or make it your own.
Kitchen Tools Required
Essential Equipment for Preparation
To make this soup without a hitch, you’ll need a few kitchen basics. Nothing fancy—just the essentials to get the job done right:
- Large soup pot or Dutch oven – for even cooking and ample space
- Cutting board and knife – for prepping veggies and ham
- Measuring cups and spoons – for accuracy
- Wooden spoon or ladle – for stirring
- Colander – for rinsing beans
- Immersion blender (optional) – for thickening the soup
Using a heavy-bottomed pot like a Dutch oven ensures that everything cooks evenly and the flavors meld beautifully. If you’re prepping in bulk, a slow cooker or Instant Pot can be used too (but we’ll stick to the stovetop method here).
Tips for Quick Prep and Easy Cooking
- Prep ingredients in advance – chop all your veggies before you start cooking to streamline the process.
- Use pre-cooked ham – leftover holiday ham works perfectly and adds extra flavor.
- Don’t skip soaking dry beans – it reduces cooking time and improves digestibility.
- Batch and freeze – this soup freezes wonderfully for easy future meals.
Following these tips not only makes the process smoother but ensures you enjoy a flavorful and fulfilling soup every time.
Step-by-Step Instructions to Make Bean and Ham Soup
Step 1: Soaking the Beans
Soaking your beans is crucial if you’re using dried beans—it helps them cook evenly and become tender faster. Here’s how to do it:
Overnight soak method:
- Rinse your beans under cool water to remove any dust or debris.
- Place them in a large bowl and cover with water (about 3 inches above the beans).
- Let them soak overnight or for at least 8 hours.
- Drain and rinse before using.
Quick soak method (if you’re in a rush):
- Place rinsed beans in a large pot.
- Cover with water and bring to a boil for 2 minutes.
- Turn off the heat, cover, and let sit for 1 hour.
- Drain and rinse.
Pro tip: If you’re using canned beans, skip this step entirely—but rinse them well to remove excess sodium and preservatives.
Step 2: Sautéing the Aromatics
Now that your beans are prepped, it’s time to build flavor at the base of your soup. This starts with sautéing the aromatics—mainly onions, garlic, carrots, and celery. These ingredients form the foundation of most great soups, often called a mirepoix in culinary terms.
Here’s how to do it:
- Heat 2 tablespoons of olive oil or butter in your soup pot over medium heat.
- Add the chopped onions first and sauté for about 3–4 minutes until they’re translucent.
- Next, toss in the carrots and celery. Cook for another 5–7 minutes, stirring occasionally.
- Add the minced garlic last and cook for just 30 seconds to 1 minute—until it becomes fragrant (be careful not to burn it).
Why this step matters:
Sautéing these vegetables before adding liquid enhances their natural sweetness and draws out deeper, more complex flavors. You’re not just softening veggies—you’re layering taste from the very start.
Optional twist: Add a pinch of smoked paprika or red pepper flakes during this step for a bit of warmth and smokiness.
Step 3: Cooking the Soup
Once the aromatics are soft and fragrant, it’s time to bring everything together. Now comes the fun part—building the soup.
Instructions:
- Add your soaked (and rinsed) beans to the pot.
- Pour in 6–8 cups of chicken broth or water. If you’re using a ham bone, nestle it into the center of the pot now.
- Toss in bay leaves and a few sprigs of thyme if using.
- Bring the pot to a boil, then immediately reduce the heat to low and let it simmer.
Simmer time: This part requires a little patience. Let your soup simmer gently for 1.5 to 2 hours. Stir occasionally and check the beans for tenderness around the 90-minute mark. If you’re using canned beans, your simmer time will drop significantly to about 30–40 minutes—just long enough for the flavors to meld.
What’s happening here:
As the soup simmers, the beans soften, the ham releases its smoky juices, and the veggies become incredibly tender. The flavors marry over time, creating a rich, savory broth that’s packed with depth.
Tips:
- Skim off any foam or fat that rises to the top.
- Add more broth or water if the soup gets too thick during cooking.
Step 4: Finishing Touches and Simmering
As your soup nears the end of its cooking time, it’s time to finish it off like a pro. These small steps make a big difference in both texture and flavor.
Remove the ham bone: If you used a ham bone, take it out now. Let it cool slightly, then pick off the remaining meat, chop it, and return it to the pot.
Taste and adjust seasoning: Give your soup a taste test. Depending on your ham’s saltiness, you may need to add salt or pepper. If the soup tastes flat, a small splash of vinegar or lemon juice can brighten the flavor.
Optional blending: Want a creamier consistency without using cream? Use an immersion blender to partially puree the soup—just a few pulses will do. It thickens the broth while keeping some beans and chunks intact.
Add greens or extras: If you’re using spinach, kale, or other add-ins like tomatoes or herbs, now is the time to stir them in. Let the soup simmer for 5–10 more minutes until everything is well incorporated and the greens are wilted.
Let it rest: If you can resist diving in immediately, let your soup sit for 15–20 minutes before serving. This resting time allows the flavors to settle and deepen even more.
Serving Suggestions
Best Side Dishes
Bean and ham soup is hearty enough to be a meal on its own, but it pairs wonderfully with a few simple sides:
- Crusty bread or garlic toast – perfect for soaking up the rich broth.
- Cornbread – brings a touch of sweetness that balances the soup’s savoriness.
- Simple green salad – adds a refreshing crunch and lightness.
- Pickled veggies – offer a sharp contrast to the creamy, smoky soup.
Serving with bread is especially satisfying—it’s like giving your spoon a best friend.
Topping Ideas for Extra Flavor
Want to add a little flair to your bowl? Here are some delicious topping ideas:
- Chopped fresh parsley or chives – adds color and a mild bite.
- Grated Parmesan – brings umami and saltiness.
- Crushed red pepper flakes – if you like a bit of heat.
- A drizzle of olive oil or hot sauce – enhances richness or gives a spicy kick.
These small additions make each bowl feel special and customized—like your own signature version of a classic.
Storage and Reheating Tips
How to Store Leftover Bean and Ham Soup
One of the best things about this soup is how well it stores. It might even taste better the next day as the flavors have more time to blend together.
Refrigerator: Let the soup cool completely before storing. Transfer it into airtight containers and refrigerate. It’ll stay fresh for up to 4–5 days.
Freezer:
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label with the date, and it’ll keep for up to 3 months. To use, just thaw overnight in the fridge before reheating.
Reheating Tips
Whether you’re pulling it from the fridge or freezer, reheating this soup is a breeze.
- Stovetop: Pour the soup into a pot and warm it over medium heat, stirring occasionally, until heated through.
- Microwave: Place a portion in a microwave-safe bowl. Cover with a microwave-safe lid or plate and heat on high for 2–3 minutes, stirring halfway through.
Pro tip: If the soup thickens in storage, just add a splash of broth or water while reheating to reach your desired consistency.
Common Mistakes to Avoid
1. Not Soaking the Beans Properly
Skipping this step can lead to tough beans that never fully soften. Always soak dry beans for at least 8 hours or use the quick soak method.
2. Using Too Much Salt Too Early
Ham is salty on its own. Season lightly during cooking and adjust at the end to avoid an overly salty soup.
3. Overcooking the Vegetables
If you add veggies too early or cook at too high a heat, they’ll turn to mush. Simmer gently and follow the timing in the recipe.
4. Skipping the Ham Bone
It might seem like an extra step, but the ham bone adds deep, rich flavor that diced ham alone can’t match.
5. Not Tasting as You Go
Always taste and adjust seasoning. Flavors evolve during cooking, and your soup needs those final tweaks to shine.
Variations of Bean and Ham Soup
This soup is endlessly customizable. Here are a few variations to try based on what you love or have on hand:
Smoky Southwest Style
Add cumin, chili powder, and diced tomatoes. Top with sour cream and fresh cilantro.
Tuscan-Inspired
Use cannellini beans, add kale or spinach, and finish with a drizzle of olive oil and grated Parmesan.
Slow Cooker Version
Toss all ingredients into a slow cooker. Cook on low for 8 hours or high for 4–5 hours. Easy and hands-off!
Vegetarian Option
Skip the ham and use vegetable broth. Add smoked paprika or liquid smoke for that savory depth.
With just a few tweaks, you can turn this classic soup into something brand new.
FAQs about Bean and Ham Soup Recipe
1. Can I use canned beans instead of dried beans?
Yes! Canned beans work great if you’re short on time. Just be sure to rinse them well and reduce the simmer time to 30–40 minutes.
2. What’s the best ham to use for this soup?
Leftover holiday ham, ham steak, or a smoked ham hock are all great options. The key is getting that savory, smoky flavor.
3. How do I thicken bean and ham soup?
You can mash some of the beans in the pot or use an immersion blender to partially puree the soup. This thickens the broth naturally.
4. Is this soup gluten-free?
Yes, as long as your broth is certified gluten-free, this recipe is naturally free of gluten.
5. Can I make this soup in an Instant Pot?
Absolutely! Use the sauté function for aromatics, then cook everything under high pressure for about 35 minutes. Let it naturally release pressure before serving.
Conclusion
There you have it—a hearty, comforting bean and ham soup that’s simple, satisfying, and incredibly versatile. Whether you’re making it to use up leftover ham, meal prepping for the week, or just craving a warm, nourishing bowl of goodness, this recipe delivers every single time. With its rich flavor, easy prep, and big batch-friendly nature, it’s the kind of recipe that quickly becomes a family favorite.
Take your time, enjoy the process, and don’t forget to customize it to make it truly your own. And the best part? You’ll have a big pot of soul-warming soup to enjoy all week long.
