Ham and Bean Soup Recipe

Introduction

Ham and bean soup is a hearty, comforting classic perfect for cozy meals. This recipe combines tender beans, savory ham, and aromatic vegetables for a rich and satisfying dish. Ideal for using leftover ham or a smoked ham bone to deepen the flavor.

Ingredients

• 2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)
• 1 pound cooked ham, diced (leftover ham, ham steak, or a smoked ham bone for deeper flavor)
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 2 tablespoons olive oil or butter
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot and cover with fresh water. Bring to a boil, then simmer for 10 minutes and drain.
2. Step 2: In a heavy-bottomed pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Sauté until softened and fragrant, about 6 to 8 minutes.
3. Step 3: Add the minced garlic and smoked paprika, if using, stirring for 30 seconds until aromatic. Stir in diced ham and cook for another minute to release its savory flavor.
4. Step 4: Pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a simmer, then add the prepared or canned beans.
5. Step 5: Cover and simmer gently for 45 minutes to 1 hour if using soaked dried beans, or 20 to 30 minutes if using canned beans, until the beans are tender and flavors meld.
6. Step 6: Remove the bay leaf. If you used a ham bone, remove it from the pot, shred any remaining meat, and return the meat to the soup. Taste and adjust seasoning with salt and black pepper.
7. Step 7: Serve the soup hot, garnished with fresh parsley. Enjoy it alongside crusty bread or cornbread for a complete meal.

Tips & Variations

• For a creamier texture, mash some of the cooked beans before adding the ham back in.
• Substitute smoked turkey or bacon if ham is not available for a different smoky flavor.
• Add a splash of apple cider vinegar or lemon juice at the end to brighten the flavors.
• Use vegetable broth and omit ham for a vegetarian version, adding smoked paprika and liquid smoke for depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned beans work well for convenience. Use two 15-ounce cans, drained and rinsed, and reduce the simmering time to 20 to 30 minutes to let the flavors meld.

Do I need to soak dried beans overnight?

Soaking dried beans overnight helps reduce cooking time and improves digestion, but if short on time, you can use the quick soak method by boiling the beans for 10 minutes and then letting them sit for an hour before cooking.

Ham and Bean Soup Recipe

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★★★★★

4.7 from 139 reviews

• Author: Lana
• Total Time: 1 hour 35 minutes (excluding bean soaking time)
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This hearty Ham and Bean Soup is a comforting blend of tender beans, savory ham, and aromatic vegetables simmered together to create a rich and flavorful meal. Perfect for chilly days, this soup combines the smoky depth of ham with the sweetness of carrots and the earthiness of thyme, making it a satisfying and nourishing dish for the whole family.

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Ingredients

Scale 1x2x3x

Beans

• 2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)

Meat

• 1 pound cooked ham, diced (leftover ham or ham steak, or a smoked ham bone for deeper flavor)

Vegetables

• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced

Liquids and Seasonings

• 6 cups low-sodium chicken broth (or vegetable broth, adjust for desired thickness)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 2 tablespoons olive oil or butter

Garnish

• Fresh parsley, chopped

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Instructions

1. Prepare the Beans: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot and cover with water; bring to a boil, then simmer for 10 minutes and drain to soften the beans before adding them to the soup.
2. Sauté Aromatics: In a heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened and fragrant, about 6–8 minutes, which builds the flavor base for the soup.
3. Add Garlic and Ham: Stir in the minced garlic and smoked paprika, cooking for about 30 seconds to release their aromas. Then add the diced ham, cooking for another minute to enhance the savory flavors.
4. Add Broth and Seasonings: Pour in the chicken broth and add the bay leaf and dried thyme. Bring the mixture to a simmer to allow the flavors to meld.
5. Combine Beans with Soup: Add either the pre-cooked soaked beans or the canned beans to the pot. Mix well to combine all ingredients.
6. Simmer the Soup: Cover the pot and simmer gently. If using soaked dried beans, cook for 45 minutes to 1 hour until the beans are tender. For canned beans, simmer for 20-30 minutes to warm through and blend flavors.
7. Finish and Season: Remove the bay leaf. If a ham bone was used, remove it, shred any remaining meat, and return the meat to the soup. Taste the soup and adjust salt and pepper to preference.
8. Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve alongside crusty bread or cornbread for a complete meal.

Notes

• Soaking the beans overnight reduces cooking time and improves digestibility.
• Using a smoked ham bone enhances the depth of flavor but is optional.
• You can substitute vegetable broth for chicken broth to make the soup pescatarian.
• Smoked paprika adds a nice smoky nuance; omit if unavailable or undesired.
• Leftover soup tastes even better the next day as flavors continue to meld.

• Prep Time: 20 minutes (plus overnight soaking if using dried beans)
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Ham and Bean Soup, Navy Beans, Comfort Food, Hearty Soup, Slow Simmer, Homemade Soup