The Best Ham and Bean Soup

Introduction

As an expert chef, I believe that the true essence of comfort food lies in its simplicity and soul-satisfying flavors. Ham and Bean Soup is a perfect example. This classic dish, with tender ham, hearty beans, and aromatic herbs, creates a meal that feels like a warm hug. Whether you’re using up leftovers or preparing it from scratch, this soup is packed with nutrition, rich in flavor, and perfect for any occasion. It’s easy to make, hearty, and will undoubtedly become a staple in your kitchen.

ham and bean soup
Prep Time

10 Minutes

Cook Time

2 Hours

Servings

8 Persons

Diet Type

Comfort Food

Difficulty

Medium

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

  • Rich in Protein and Fiber: The combination of beans and ham provides a healthy dose of protein and fiber, making this soup filling and satisfying.
  • Deep, Savory Flavor: The slow-cooked ham infuses the soup with a rich, smoky flavor, while the beans absorb all the savory goodness, making each spoonful comforting.
  • Easy to Make: With simple ingredients and a slow simmer, this soup comes together effortlessly, and the leftovers taste even better the next day.
  • Versatile: Feel free to customize the soup with your favorite beans, vegetables, or seasonings to suit your tastes.
  • Budget-Friendly: This is a great way to use leftover ham, turning it into a delicious, cost-effective meal that can feed the entire family.

Ingredients for Recipe

2 cups dried beans (navy, great northern, or white beans): Beans are the heart of this soup, packed with protein and fiber. Soak them overnight for a creamier texture.
1 lb ham (bone-in or boneless, diced): Use leftover ham or a ham hock for added flavor. The bone imparts richness to the soup.
1 medium onion, diced: Onions add a depth of flavor; sauté them to bring out their natural sweetness.
2 cloves garlic, minced: Garlic enhances the savory aroma. Be sure not to let it brown too much, as it can become bitter.
4 cups low-sodium chicken broth: The broth is the base, so opt for low-sodium to control the salt content.
2 carrots, peeled and diced: Adds a mild sweetness and color to the soup.
2 celery stalks, diced: Adds freshness and a slight crunch.
1 tsp dried thyme: For a balanced herbal flavor that complements the beans and ham.
1 bay leaf: Adds depth and an earthy flavor.
Salt and pepper to taste: Essential for seasoning the soup to perfection.
Optional: 1 tsp smoked paprika or chili flakes: For an added smoky kick or heat if you like a little spice.

Step-by-Step Instructions

Chef’s Insight: Taking time to sauté the onions and garlic allows the flavors to develop and adds a rich base for the soup.

Pro Tips & Common Mistakes to Avoid

Overcooking the beans can turn them mushy, so check the soup periodically and stop simmering once the beans are tender.

For a healthier soup, use low-sodium chicken broth to control the salt content in the dish.

 Soaking the beans overnight helps them cook evenly and results in a creamier texture. If you’re in a hurry, you can use canned beans instead.

Beans can be bland on their own, so make sure to season well with herbs, salt, and pepper. Taste the soup towards the end and adjust accordingly.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This Ham and Bean Soup is perfect for serving with a side of cornbread, crusty bread, or a fresh salad. Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it over low to medium heat on the stove. This soup also freezes well—store it in an airtight container in the freezer for up to 3 months. When reheating from frozen, allow it to thaw in the fridge overnight and then heat on the stove.

ham and bean soup
Print

The Best Ham and Bean Soup

This Best Ham and Bean Soup is a hearty, flavorful dish made with tender ham, creamy beans, and savory vegetables. It’s easy to make, comforting, and perfect for any occasion.
Servings 6
Calories 1.89E+45kcal

Ingredients

  • 2 cups Dried beans
  • 1 Ib Ham
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Low-sodium chicken broth
  • 2 medium Carrots
  • 2 stalks Celery, diced
  • 1 tsp Dried thyme
  • 1 leaf Bay leaf
  • Salt
  • Pepper
  • 1 tbsp Olive oil

Instructions

  • Soak the Beans (if using dried beans): Begin by soaking the beans overnight in water. Drain them before adding to the soup
  • Sauté the Aromatics: Heat a large pot over medium heat and add a bit of olive oil. Sauté the diced onion and minced garlic for 3-4 minutes until softened and fragrant. Be careful not to let the garlic brown too much.
  • Add the Vegetables and Ham: Stir in the diced carrots, celery, and ham. Let everything sauté together for an additional 5 minutes to allow the flavors to meld.
  • Add the Broth and Seasoning: Pour in the chicken broth, add the thyme, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
  • Simmer the Soup: Add the soaked and drained beans to the pot. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the ham is fully cooked.
  • Adjust Seasoning: Taste the soup and adjust the seasoning, adding more salt, pepper, or smoked paprika if needed.
  • Serve: Ladle the soup into bowls and serve hot with crusty bread or a side salad.

Notes

  • Soak the beans: If using dried beans, soak them overnight to help reduce cooking time and improve texture. You can also use canned beans to save time, just be sure to rinse them before adding.
  • Ham options: If you have leftover holiday ham or a ham hock, they’re perfect for this recipe. The bone adds extra flavor to the soup, but boneless ham works just as well.
  • Flavor variations: Add a pinch of smoked paprika or red pepper flakes if you like a little heat or a smoky flavor. For a more robust flavor, try adding a splash of apple cider vinegar or a squeeze of lemon just before serving.
  • Consistency: For a thicker soup, you can mash some of the beans with a fork or potato masher and then stir them back into the soup to create a creamier texture.
  • Storage: This soup keeps well in the fridge for up to 4 days and often tastes even better the next day as the flavors meld together. If you want to freeze it, store it in an airtight container for up to 3 months. Let it thaw overnight in the fridge before reheating.

FAQs

Yes! If you prefer to skip the soaking and cooking time, you can use 3 cans of beans (15 oz each). Just add them in during the last 30 minutes of simmering.

Absolutely! Add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the flavors have melded.

Add a pinch of red pepper flakes, chili powder, or smoked paprika to give the soup a smoky kick. Adjust according to your taste preference.

This Best Ham and Bean Soup is everything you need in a comfort dish—hearty, flavorful, and perfect for any season. With its rich, smoky ham and creamy beans, it’s a meal that’s not only satisfying but also easy to make and budget-friendly. Try this recipe today and savor the warmth of a classic soup that will quickly become a family favorite! Don’t wait—give it a go and enjoy a bowl full of comfort in every bite.

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