Ham and Beans Soup Recipe: Ham and beans soup is the ultimate comfort food — rich, hearty, and absolutely soul-warming. Whether you’re using leftover ham from the holidays or starting fresh, this soup brings simplicity and flavor together in a big way.
With just a few pantry staples and a little bit of time, you’ll have a nourishing, satisfying meal on your table that the whole family will love. And let’s not forget how affordable it is! This is one of those budget-friendly meals that tastes like a million bucks.
Why You’ll Love This Hearty Classic
What makes ham and beans soup so special? Well, for starters, it’s one of the most flexible, forgiving recipes out there. Don’t have one type of bean? Use another. Want to make it meatier or spicier? Add some sausage or crushed red pepper. Need something that tastes even better the next day? This soup’s flavors deepen overnight, making leftovers downright irresistible.
But it’s not just about convenience. The slow-simmered broth, smoky ham, and tender beans blend beautifully to create deep, savory flavor with minimal effort. It’s the kind of meal that feels like a warm hug — especially during cold winter nights.
Nutritional Benefits of Ham and Beans Soup
Aside from being comforting, ham and beans soup is surprisingly nutritious. Beans are a great source of plant-based protein, dietary fiber, iron, and folate. When paired with ham, they create a well-balanced protein profile. The soup is also low in fat (depending on the cut of ham you use) and high in complex carbs — perfect for keeping you full and energized.
Plus, if you add vegetables like carrots, celery, and onions, you’re boosting the vitamin and antioxidant content even more. It’s a hearty dish that satisfies your taste buds and your health goals.
Types of Beans That Work Best
Beans are the star of the show here, and choosing the right ones makes a difference in taste and texture.
White Beans (Navy, Great Northern)
These are classic in most ham and bean soups. They cook up creamy and soak in all that smoky ham flavor.
Pinto Beans
Softer and earthier, pinto beans hold their shape well and make for a slightly thicker soup.
Black Beans
For a deeper, more intense flavor, black beans can add a nice twist to the traditional recipe. Use them if you’re going for a more Latin-style version of the dish.
You can also mix and match! A bean medley brings variety to each spoonful and adds a beautiful contrast in color and taste.
Choosing the Right Ham
Ham brings the smoky depth that defines this soup. There are a few different options to consider:
Leftover Holiday Ham
Perfect for after Thanksgiving, Christmas, or Easter. Chop up the leftovers and toss them in.
Smoked Ham Hocks
These are gold. Full of flavor and collagen, they add richness and depth to your soup. Just simmer long enough to let the meat fall off the bone.
Boneless Ham Cubes
If you’re pressed for time, precooked ham cubes are a quick, easy option. Just add them near the end so they don’t dry out.
List of Ingredients You’ll Need
Here’s everything you’ll need for the classic version:
Base Ingredients:
- 1 lb dried white beans (Navy or Great Northern)
- 1 large smoked ham hock or 2 cups diced cooked ham
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth or water
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Optional Flavor Enhancers:
- A splash of apple cider vinegar (for brightness)
- A pinch of red pepper flakes (for heat)
- Fresh parsley for garnish
- 1 tsp smoked paprika for extra depth
These simple ingredients, when slow-cooked, create a flavorful, cozy, and completely satisfying dish.
Kitchen Tools and Equipment
You don’t need anything fancy to make this soup, but having the right tools will make it easier:
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle for serving
- Slow cooker (optional)
- Instant Pot (for faster cooking)
How to Prepare Dried Beans for Soup
Cooking dried beans the right way can make or break this recipe. Here are two foolproof soaking methods:
Overnight Soak Method:
- Rinse beans under cool water and pick out any debris.
- Place them in a large bowl and cover with water (at least 2 inches above beans).
- Let them soak overnight (8–12 hours).
- Drain and rinse before adding to the soup.
Quick Soak Method:
- Rinse and place beans in a large pot.
- Cover with water and bring to a boil.
- Boil for 2 minutes, then turn off the heat.
- Cover and let sit for 1 hour.
- Drain and rinse.
Either method softens the beans and reduces cooking time — and trust me, your digestion will thank you too.
Step-by-Step Guide to Making Ham and Beans Soup
This is where the magic happens! Follow these easy steps and you’ll be rewarded with a bowl of goodness.
Step 1: Soak the Beans
If using dried beans, soak them using one of the methods above. If you’re short on time, you can use canned beans (just rinse well).
Step 2: Prep the Vegetables
Chop onions, carrots, celery, and garlic. These will add flavor, texture, and nutrition to your soup.
Step 3: Brown the Ham (Optional)
If using diced ham, browning it first in a little olive oil can enhance the flavor. Just sauté until lightly golden and set aside.
Step 4: Simmer All Ingredients
Add all ingredients (beans, ham, broth, veggies, herbs) to a large pot. Bring to a boil, then reduce to a simmer. Cover loosely and cook for 2–3 hours or until beans are tender and broth is thickened.
Step 5: Final Seasoning
Remove bay leaves and ham bone if using. Shred any meat from the bone and return to the pot. Taste and adjust with salt, pepper, or vinegar as needed.
Slow Cooker Ham and Beans Variation
Don’t feel like hovering over the stove all day? Let your slow cooker do the heavy lifting. This method is perfect for busy days when you want dinner to be ready without fuss.
How to Make It in the Slow Cooker:
- Soak the beans (overnight is best, but you can use the quick soak method too).
- Add soaked beans, ham hock or diced ham, chopped veggies, broth, and seasonings into your slow cooker.
- Set the cooker to low for 7–8 hours or high for 4–5 hours.
- Once the beans are tender, remove the ham hock, shred the meat, and return it to the pot.
- Give it a taste and season as needed.
The long, slow simmer in a crockpot makes the beans ultra-creamy and allows the smoky ham flavor to soak deep into every bite.
Instant Pot Ham and Beans Soup Method
Short on time? The Instant Pot is your secret weapon for fast, flavorful soup. It cuts cooking time drastically without sacrificing depth of flavor.
Instructions:
- Soak the beans or use unsoaked (just add a bit more cooking time).
- Set your Instant Pot to Sauté mode and cook the onions, garlic, and veggies for 5 minutes.
- Add ham, beans, broth, herbs, and spices.
- Close the lid, set valve to Sealing, and cook on Manual (High Pressure) for 35 minutes (for soaked beans) or 45–50 minutes (for unsoaked).
- Let it natural release for 15 minutes, then open carefully.
- Stir, adjust seasoning, and enjoy!
It’s the perfect method for getting that slow-cooked flavor in a fraction of the time.
How to Thicken or Thin the Soup
Everyone likes their soup a little differently. Some want it brothy, others want it stick-to-your-ribs thick. Here’s how to adjust it:
To Thicken:
- Mash a few beans against the side of the pot and stir.
- Let the soup simmer uncovered for an extra 15–20 minutes.
- Add a slurry of flour or cornstarch with cold water if you want more control.
To Thin:
- Add more broth or water and simmer for 10 minutes.
- Taste again after thinning—it may need more seasoning.
Finding the right texture is all about preference. Make it your own!
Serving Suggestions
This soup is delicious on its own, but with a few extras, it becomes downright irresistible.
Bread Pairings:
- Cornbread – A southern classic that pairs beautifully with the smoky flavor.
- Crusty French Bread – Perfect for dunking.
- Garlic Toast – Adds a punch of flavor to each bite.
Toppings and Garnishes:
- Chopped fresh parsley or green onions
- A drizzle of olive oil or hot sauce
- A sprinkle of shredded cheddar or Parmesan
Serve it hot with your favorite sides and you’ve got a full-on comfort meal.
Storage and Reheating Tips
This soup tastes even better the next day. Here’s how to store it like a pro:
Storing:
- Cool completely before refrigerating.
- Store in airtight containers.
- Keeps well in the fridge for up to 5 days.
Reheating:
- Reheat gently on the stove over medium heat.
- Or microwave in short bursts, stirring in between.
- Add a splash of water or broth if it’s too thick.
Pro tip: The flavors intensify overnight. Leftovers are a gift.
Freezing Ham and Beans Soup
Want to stock your freezer with cozy meals? This soup freezes beautifully.
Freezing Tips:
- Let the soup cool completely.
- Divide into freezer-safe containers or zip bags (leave room for expansion).
- Label with the date.
- Freeze for up to 3 months.
To reheat, thaw in the fridge overnight or reheat directly from frozen on the stove. It’s your future self’s best friend on a busy night.
Common Mistakes to Avoid
Even simple recipes have their pitfalls. Let’s make sure your soup is flawless.
1. Skipping the Soak (If Using Dry Beans)
Yes, it adds time, but soaking improves texture and digestibility.
2. Not Enough Liquid
Beans absorb a lot of liquid—make sure there’s enough broth to cover everything while cooking.
3. Over-Salting Early
Wait to salt until the end. Ham is already salty and as the soup reduces, the saltiness can intensify.
4. Not Cooking Long Enough
Beans need time to become tender and creamy. Don’t rush it—let them simmer.
5. Tossing the Ham Bone
The bone adds tons of flavor. Simmer it with the soup, then remove and shred any remaining meat.
Avoid these common issues and your soup will be perfect every time.
FAQs about Ham and Beans Soup Recipe
1. Can I use canned beans instead of dried?
Yes! Rinse and drain canned beans well. Use about 3 cans to replace 1 lb of dried beans. Reduce cooking time accordingly.
2. What’s the best way to make it vegetarian?
Skip the ham and use vegetable broth. Add smoked paprika or a dash of liquid smoke for depth.
3. Can I make this soup spicy?
Absolutely. Add red pepper flakes, diced jalapeños, or a splash of hot sauce to taste.
4. What vegetables can I add for variety?
Try adding diced tomatoes, spinach, kale, bell peppers, or even potatoes for a fun twist.
5. How do I know when the beans are done?
They should be soft but not mushy. Taste a few toward the end of cooking to check texture.
Conclusion
Ham and beans soup is more than just a recipe — it’s a warm memory in a bowl. It brings back cozy winter evenings, family dinners, and those comforting smells wafting from the kitchen. Whether you make it on the stove, in the slow cooker, or with your Instant Pot, the result is always the same: delicious, hearty goodness that satisfies every time.
So next time you’ve got leftover ham or a bag of dry beans just sitting there, don’t overthink it. This soup is your answer. Make a big pot, enjoy it for days, and freeze some for later — because once you taste it, you’ll wish you made more.
