Every time I cook a ham—especially during the holidays—I always go for the biggest one I can find. Why? Because I know what’s coming the next day: this rich, soul-warming ham and bean soup. It’s the kind of soup that feels like home, especially on a chilly afternoon when everyone’s a little tired and looking for something comforting.
If you’ve got a leftover ham bone sitting in the fridge, don’t toss it. That bone is pure gold in a pot of soup. Even a hock or shank will do the trick. The flavor it adds? Nothing store-bought can touch it.
Why This Soup Always Hits the Spot
This isn’t just another bean soup. It’s the one I pull out when I want to feed a crowd, make a few cozy lunches for the week, or just use up every last bit of that holiday ham. The broth gets deep and flavorful thanks to the bone, and the beans soak up everything beautifully.
- Great for leftovers – It stretches your ham into multiple meals.
- Freezer-friendly – Make a big batch and freeze for rainy days.
- Hearty and filling – One bowl and some crusty bread is dinner sorted.
- Budget-friendly – Dried beans and pantry basics keep this one easy on the wallet.
What You’ll Need to Make It
Here’s what goes into my version of ham and bean soup, plus a few notes from real-life cooking:
Beans
I usually go for Great Northern or Navy beans, but Cannellini works too. Dried is best—they hold their shape and soak up flavor like a sponge. If you’re in a rush, canned beans will still work, just rinse them well and reduce cooking time.
Tip: I soak my beans overnight—it gives a better texture and helps them cook evenly. Just cover with water in a large bowl and leave them on the counter.
Ham + The Bone
If you have a ham bone, toss it in! It’ll turn your broth into something rich and full-bodied. Leftover diced ham adds the meatiness, but the bone gives that deep, slow-cooked flavor.
No bone? No problem. Just add a little extra stock and season well.
Chicken Broth or Stock
I use homemade when I have it, but store-bought low-sodium works too. You’ll want enough to keep everything simmering for a couple of hours.
Veggies
- Onion, garlic, carrots, celery—the classic soup base. I dice everything fairly small so each bite has a little of everything.
- Skip the potatoes here. They tend to get too soft and don’t hold up well with the long simmer. If you’re craving ham and potatoes, I’d point you to a proper Ham and Potato Soup instead.
Seasoning
- Thyme (fresh or dried)
- Black pepper
- Parsley (I like to stir in fresh at the end)
- Salt—go easy until the end, since ham and broth are already salty
Step-by-Step: How I Make This Soup
Sauté the aromatics. I start by softening onion, celery, and carrots in a bit of oil. Then add garlic and cook for another minute until fragrant.
Add ham, beans, broth, and bone. Toss everything in the pot, including the soaked (and drained) beans and ham bone. Bring to a boil.
Simmer. Turn the heat to low and let it bubble gently for about 1½ to 2 hours, until the beans are tender and the flavors have melded.
Thicken it up. Before serving, I scoop out about a cup of the soup and blend it with an immersion blender, then stir it back into the pot. It thickens the soup without needing cream or flour.
Finish and serve. Discard the ham bone, taste for salt, and stir in fresh parsley. Serve hot with garlic bread or toasted baguette slices.
Tip: If your beans are still firm after 2 hours, they might be old. I always try to use beans within a year of buying them—they soften up way better.
Can You Use a Slow Cooker or Instant Pot?
Absolutely. I’ve done both when I don’t want to babysit a pot on the stove.
Slow Cooker
8–10 hours on low, or 4–5 hours on high
Instant Pot
Set to High Pressure for about 50 minutes, followed by a natural release. No need to soak beans if you go this route.
Bonus: If you’re short on time, pressure cooking is a real timesaver without sacrificing flavor.
Storing Leftovers
This soup is one of those that gets even better the next day.
- Fridge: Store in an airtight container for 3–4 days. The beans will continue to absorb some liquid, so you might want to add a splash of broth when reheating.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen on the stove.
I always freeze a few containers labeled “ham soup” and stash them for those cold evenings when cooking feels like a chore.
Ham and Bean Soup
This hearty Ham and Bean Soup is one of those cozy, comforting meals that fills the kitchen with delicious smells and warms you from the inside out. It’s a great way to put leftover ham to good use—especially after a big holiday meal. With tender beans, savory broth, and loads of flavor from fresh herbs and vegetables, it’s a nourishing pot of goodness you’ll want to make again and again.
Ingredients
- 4 cups cooked ham, cubed
- 1 ham bone (adds deep flavor, optional but recommended)
- 2 cups dry Great Northern or navy beans
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 4 sprigs fresh thyme or 2 teaspoons dried
- ¼ cup chopped fresh parsley or 1 tablespoon dried
- ½ teaspoon freshly ground black pepper
- 8 to 9 cups chicken broth or stock
- 1 tablespoon olive oil (for sautéing)
- Salt, to taste
Instructions
- Start by soaking your beans the night before. Place the dry beans in a bowl, cover with cold water, and let them sit for 8 to 10 hours. In the morning, drain and rinse them well, discarding any beans that look off.
- In a large Dutch oven or soup pot, warm the olive oil over medium heat. Add your carrots, celery, onions, and garlic. Sauté for about 5 to 7 minutes until everything softens and smells fragrant.
- Add the soaked beans to the pot, followed by the chopped ham and ham bone. Pour in the chicken stock and stir in the thyme, parsley, and black pepper.
- Bring the whole pot to a boil, then reduce the heat to low and cover. Let it simmer gently for 2 to 3 hours, or until the beans are perfectly tender and the broth is full of flavor.
- Before serving, remove the ham bone and chop up any large pieces of ham if needed. For a creamier texture, scoop out about a cup of the soup and blend it until smooth—then stir it right back into the pot.
- Taste and season with salt if needed (this will depend on how salty your ham and broth are).
Notes
- Using a slow cooker? This soup does great on low for 8–10 hours.
- No ham bone? You can still make a great version with just chopped ham.
- Want it thicker? Blend a little more of the soup or mash some beans right in the pot.
- Freezer-friendly: Let it cool, portion it out, and freeze for a quick homemade lunch down the line.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 423Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 99mgSodium 9306mgCarbohydrates 40gFiber 11gSugar 14gProtein 41g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This ham and bean soup has been in rotation in my kitchen for years—and honestly, I look forward to the leftovers just as much as the ham dinner itself. It’s hearty, simple, and has that old-school feel that reminds me of soups simmering on my grandmother’s stove.
If you give it a go, I’d love to know how it turns out. And if you make any tweaks—like sneaking in some chili flakes or a splash of vinegar at the end—tell me. I’m always curious how others make a recipe their own.
Try Other Soup Recipes:
