Ham and Bean Soup Recipe

Nothing says cozy comfort like a big, hearty bowl of Ham and Bean Soup. It’s a timeless, soul-warming dish that’s loaded with savory ham, tender beans, and aromatic vegetables, all simmered into a thick, flavorful broth. Even better, it’s a breeze to put together, making it absolutely perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• Incredibly Easy: This recipe keeps things simple, using everyday ingredients and basic techniques. You don’t need to be a pro chef to pull this off!
• Deep, Rich Flavor: Thanks to the ham and a slow, gentle simmer, the broth develops a fantastic savory depth that’s downright addictive.
• Perfect for Leftovers: Got some leftover ham from a holiday dinner? This soup is practically begging for it, and it tastes even better the next day.
• Nutritious and Filling: Packed with protein, fiber, and wholesome veggies, this soup is a complete meal in a bowl.

Ingredients You’ll Need

Gather these ingredients to whip up this comforting Ham and Bean Soup:

• Cooked ham: Use diced leftover ham or a ham steak for incredible savory flavor and satisfying bites.
• White beans: Great Northern, navy, or cannellini beans work perfectly. Canned beans are a huge time-saver here.
• Carrots: Add a natural sweetness and a pop of color to balance the salty ham.
• Celery: Brings a nice crunch and aromatic base flavor to the soup.
• Onion: Essential for building a rich, savory base that carries through every spoonful.
• Garlic: Fresh garlic boosts the flavor with a punch of aromatic goodness.
• Chicken broth: Creates a deeply savory broth that ties everything together. Opt for low-sodium to control the saltiness.
• Bay leaf: Adds a subtle earthiness that enhances the overall flavor of the soup.
• Thyme: A little dried thyme gives a warm, herbal note that’s perfect for hearty soups.
• Olive oil: Used for sautéing the veggies to bring out their natural sweetness and aroma.
• Salt and pepper: Season to taste, but be cautious—ham can be salty on its own!

Variations

Want to make this soup truly your own? Try these easy twists:

• Smoky Flavor: Add a bit of smoked paprika or a smoked ham hock during simmering for an even deeper, smoky flavor.
• Veggie-Heavy: Stir in chopped spinach or kale toward the end of cooking for an extra dose of greens.
• Spicy Kick: A pinch of red pepper flakes or a chopped jalapeño will add a pleasant heat.
• Different Beans: Feel free to mix different types of beans, like pinto or black beans, for more variety in texture and flavor.

How to Make Ham and Bean Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened and the onions are translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Broth

Add the diced ham to the pot and give everything a good stir. Pour in the chicken broth, then add the drained and rinsed beans, bay leaf, and dried thyme. Stir everything together.

Step 3: Simmer and Develop Flavor

Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes. This lets the flavors meld beautifully and the broth thicken slightly.

Step 4: Final Seasoning

Taste the soup and add salt and pepper as needed. Remove the bay leaf before serving.

Pro Tips for Making the Recipe

• Use Leftover Ham Bone: If you have a leftover ham bone, throw it in while simmering. It will add unbeatable flavor and richness.
• Mash Some Beans: For a thicker soup, mash a small portion of the beans right in the pot before simmering.
• Let It Rest: This soup tastes even better after sitting for a bit, allowing the flavors to fully come together.
• Low and Slow: Don’t rush the simmering—it’s the secret to a deeply flavored broth that feels like a warm hug.

How to Serve

Ham and Bean Soup is a complete meal on its own, but it shines even brighter with a few simple additions:

Crusty Bread:

Serve it alongside a thick slice of crusty sourdough or a warm baguette to soak up all that delicious broth.

Side Salad:

A crisp green salad with a zippy vinaigrette makes a refreshing contrast to the hearty soup.

Toppings:

Top your bowl with a sprinkle of chopped parsley, a few dashes of hot sauce, or even a bit of shredded cheese for an extra treat.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely and store it in an airtight container in the refrigerator for up to 4 days. The flavors will deepen beautifully over time!

Freezing

Ham and Bean Soup freezes like a dream. Ladle cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat, adding a splash of broth or water if it’s too thick. You can also microwave individual portions until hot.

FAQs

Can I use dry beans instead of canned beans?
Absolutely! Just make sure to soak and cook them beforehand since this recipe is designed for pre-cooked beans to keep things quick.

What type of ham works best for this soup?
Any cooked ham will work—leftovers, a ham steak, or even spiral-sliced ham. Just avoid overly sweet varieties like honey-glazed, as they can make the soup too sugary.

How can I make the soup thicker?
Mash some of the beans with a spoon against the side of the pot or use an immersion blender for a few quick pulses to thicken the broth naturally.

Is this soup gluten-free?
Yes, as long as your broth is certified gluten-free, this soup is naturally gluten-free with no modifications needed.

Final Thoughts

If you’re craving a comforting, satisfying meal that’s simple to make yet loaded with incredible flavor, Ham and Bean Soup is calling your name. It’s the kind of dish that feels like a warm hug after a long day. So go ahead—grab a pot, some ham, and a few cans of beans, and treat yourself to a hearty bowl of goodness tonight!

Print