Ham and Bean Soup Recipe You'll Love

Introduction

There’s something soulful about a simmering pot of ham and bean soup, the aroma alone feels like a warm hug from the kitchen. This isn’t just comfort food; it’s a complete meal that transforms humble pantry ingredients into a dish so hearty, you’ll swear it came straight from a chef’s farmhouse table.

Prep Time

15 Minutes

Cook Time

1 Hour 20 Minutes

Servings

6 Persons

Diet Type

High-protein

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

Depth of Flavor: The ham bone and smoked ham create a rich, smoky backbone that beans alone can’t provide.
Perfect Texture: Creamy beans meet tender ham, balanced with vegetables that still hold their bite.
One-Pot Wonder: Simple ingredients, minimal cleanup, but maximum comfort.
Make-Ahead Friendly: The flavors deepen overnight, making tomorrow’s bowl even better.
Balanced Nutrition: High in protein, fiber-packed, and satisfying enough to replace a full meal.

Ingredients for Recipe

2 tbsp olive oil: for sautéing aromatics, not just lubrication.
1 large onion, diced: builds sweetness and base flavor.
3 carrots, sliced: natural sweetness against smoky ham.
3 celery stalks, chopped: essential for depth and balance.
4 cloves garlic, minced: never let these brown; they’ll turn bitter.
1 leftover ham bone or 2 cups smoked ham chunks: the soul of this dish.
4 cups chicken stock: use homemade if you can, it makes all the difference.
2 cups water: keeps the broth from overpowering the beans.
2 cans (15 oz each) great northern beans, drained & rinsed: creamy yet firm.
2 bay leaves: earthy backbone.
1 tsp dried thyme: echoes the rustic flavors of ham.
Salt & black pepper to taste: always season gradually; ham is already salty.
Fresh parsley, chopped: for brightness at the end.

Step-by-Step Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–7 minutes.
Garlic Goes In: Stir in the garlic and cook just 30 seconds until fragrant
Add Ham Bone & Liquids: Place the ham bone (or ham chunks) into the pot. Pour in chicken stock and water. Bring to a gentle simmer.
Season and Simmer: Add bay leaves and thyme. Lower heat, cover partially, and simmer for 1 hour.
Beans Join the Party: Stir in drained beans. Cook for another 20 minutes so flavors marry.
Finishing Touches: Remove ham bone, shred any meat, and return it to the soup. Adjust salt and pepper. Stir in fresh parsley before serving.

Chef’s Insight: Don’t rush this, sweating the vegetables gently coaxes out sweetness instead of sharpness.

Pro Tips & Common Mistakes to Avoid

Bone-in Ham Wins, A ham bone adds gelatin, giving the broth luxurious body.

Use Fresh Parsley or Thyme at the End, It keeps the soup tasting alive instead of flat.

Don’t Over-Salt Early, Ham is naturally salty; season only at the end.

Avoid Mushy Beans, Add canned beans late; too much simmering will break them down.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Serve hot with rustic bread, cornbread, or even over rice for a Southern twist. Each serving packs protein, fiber, and rich flavor without being heavy. Leftovers keep in the fridge for 4–5 days, improving with time. Reheat gently on the stovetop or in the microwave. For freezing, portion into airtight containers,this soup freezes beautifully for up to 3 months.

Ham and Bean Soup Recipe You’ll Love

This Ham and Bean Soup is a hearty, smoky, and protein-packed comfort meal made with tender beans, savory ham, and rich broth.

2 tbsp Olive oil
1 large Onion, diced
3 medium Carrots, sliced
3 stalks Celery, chopped
4 cloves Garlic, minced
1 bone or 2 cups Ham bone / smoked ham
4 cups Chicken stock
2 cups Water
2 cans Great Northern beans
2 leaves Bay leaves
1 tsp Dried thyme
to taste Salt & black pepper
2 tbsp Fresh parsley, chopped

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–7 minutes.
Garlic Goes In: Stir in the garlic and cook just 30 seconds until fragrant.
Add Ham Bone & Liquids: Place the ham bone (or ham chunks) into the pot. Pour in chicken stock and water. Bring to a gentle simmer.
Season and Simmer: Add bay leaves and thyme. Lower heat, cover partially, and simmer for 1 hour.
Beans Join the Party: Stir in drained beans. Cook for another 20 minutes so flavors marry.
Finishing Touches: Remove ham bone, shred any meat, and return it to the soup. Adjust salt and pepper. Stir in fresh parsley before serving.

Slow Simmer Magic: Let the ham bone simmer gently. Low and slow coaxes out smoky richness without clouding the broth.
Bean Timing Matters: Canned beans should go in later. Early addition risks mush; late addition keeps them creamy and whole.
Garlic’s Sweet Spot: Add garlic after onions soften. A light sweat brings warmth, browned garlic brings bitterness.
Season Last: Ham carries its own salt. Always taste at the end before adjusting, so your soup stays balanced.
Next-Day Upgrade: This soup is even better tomorrow. Resting allows beans and ham to share their flavors fully.

FAQs

Yes! Just sauté the veggies first, then combine everything in the crockpot on low for 6–8 hours.

Smoked turkey legs or extra ham chunks can mimic the smoky depth.

Mash some of the beans against the pot wall and stir, it adds creaminess without cream.

Ham and bean soup isn’t just a recipe, it’s a tradition in a bowl. The smoky ham, creamy beans, and rich broth come together for a meal that feels both rustic and refined. Try this once, and it’ll become your family’s go-to comfort dish.

Ham and Bean Soup Recipe You’ll Love