Ham and Bean Soup Recipe

This comforting and easy to make Ham and Bean Soup is packed with flavor from navy beans, fresh vegetables, herbs, seasonings, and of course ham. I love serving this soup to my family after the holiday season, but honestly it is something I make and enjoy all year round.

I absolutely love soups, and this ham and bean soup is a classic I usually prepare in a big pot right after the holidays because I like using leftover ham. That said, since it is so easy to prepare, you can easily make it anytime, much like my broccoli cheddar soup recipe, it is a comforting family favorite.

Ham and Bean Soup

Ham and bean soup is a hearty slow cooked dish made on beans, ham, and simple vegetables, a combination that became common in America through European immigrant cooking and frugal farm kitchens. It was valued for stretching leftover ham into a nourishing meal that could feed families well with pantry staples.

Personally, I love turning leftover holiday ham into a comforting meal for everyday cooking. I simply soak the beans, caramelize the onions, and simmer everything low for two hours, letting the ham bone, thyme, and parmesan rind create a rich broth that my family enjoys all winter long.

One of the best parts of this recipe is how flexible it is. If you do not have leftover ham, a ham hock with diced ham works great too, and the beans can easily be swapped for cannellini, kidney, lima, or a mixed bean blend. This is a soup I always recommend making because it is satisfying, practical, and always worth the time.

Ingredients and Substitutions

These are the ingredients I use to make this easy Ham and Bean Soup Recipe:

• Navy beans – I use navy beans because they cook up tender and absorb the broth perfectly.
• Butter – I cook the vegetables in unsalted butter to build a rich base and control the seasoning. Olive oil is a good substitute if needed.
• Vegetables – Yellow onion, carrots, celery stalks, this trio creates the foundation of flavor for the soup.
• Garlic – I add fresh garlic, garlic powder can work too, but fresh is best.
• White Wine – I use chardonnay to deglaze the pot and concentrate flavor as it reduces. Any dry white wine works, or you can use a splash of chicken stock instead.
• Ham and Ham Bone – The ham and bone are what give the soup its richness and depth.
• Stock – I use my homemade chicken stock to create a full and savory broth. Vegetable stock can be used if that is what you have.
• Cheese and Herbs – I add a parmesan rind and fresh thyme while the soup simmers to build a deeper, more savory broth with a light herbal note that balances the ham.
• White wine vinegar – I finish the soup with white wine vinegar to brighten everything at the end. Apple cider vinegar is the closest substitute.
• Seasonings – I season with sea salt and black pepper.

How to Make Ham and Bean Soup

Soak the beans: First thing I do is place the beans in a container and fill it with water about 4″ over the top of the beans. I cover the container and let it sit at room temperature overnight, then the next day I drain, rinse, and set the beans aside.

Caramelize the onions: I add the onions to a large pot over low heat with the butter. Then, I cook them until they are well caramelized, which takes about 30 to 40 minutes.

Cook the vegetables: Next, I add the carrots, celery, and garlic, and sweat the vegetables over low to medium heat for 4 to 5 minutes.

Deglaze the pot: I deglaze the pot with the wine and cook it down until there are only 2 to 3 tablespoons of liquid left.

Simmer the soup: I add the diced ham, ham bone, beans, chicken stock, parmesan rind, and fresh thyme. Then, I cover the pot with a lid and cook over low heat for 90 to 120 minutes, or until the beans are cooked and the soup is thick.

Finish and serve: I finish the soup with white wine vinegar, salt, and pepper, then serve.

chef tip + notes

An important tip to consider when making this ham and bean soup recipe is to wait until the beans are fully cooked before adding most of the salt, mainly because this helps keep the beans tender and lets you season the soup accurately once all the flavors have come together.

• Quick soak method: I speed up the bean soaking process by covering the beans with boiling water and letting them sit for one hour. This is a great option when time is limited.
• Bean substitutes: Substitute with canned beans if you do not have dried beans.
• Keep the heat low: I simmer the soup over low heat so the beans soften properly and the broth builds flavor slowly.
• Stir occasionally: I stir the soup from time to time to keep the beans from sticking to the bottom of the pot.
• Blend it: I take out about half of the soup and blend it in a blender until thick and creamy, then I add it back to the pot to thicken the soup.
• Add a slurry: I mix 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl, then stir it into the soup. I cook for a few minutes until the soup thickens.

Serving Suggestions

When I serve this ham and bean soup, I almost always add artisan bread or sourdough bread on the side, since we eat bread with just about all our meals. It is perfect for dipping, and it makes the soup even more satisfying.

I also like to balance the soup with something fresh, so I typically serve it alongside my Italian tomato salad or combine it with a simple cucumber salad. Adding a fresh salad to the table is something we always do when enjoying a warm bowl of soup.

Make-Ahead and Storage

Make-Ahead: While this soup is great to serve right away, I often make it 2 to 3 days in advance. I simply reheat it when ready to serve, and the flavor is just as good.

How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot.  You can also place your desired amount of soup in a microwave-safe bowl and heat it in a microwave until hot.

How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months.  Thaw in the refrigerator for 1 day before reheating.

More Delicious Soup Recipes

• Ribollita
• Corn Chowder
• Chicken Noodle
• Italian Wedding Soup
• Chicken and Wild Rice

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Ham and Bean Soup Recipe

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4.99 from 58 votes

This comforting and easy to make Ham and Bean Soup is packed with flavor from navy beans, fresh vegetables, herbs, seasonings, and of course ham. I love serving this soup to my family after the holiday season, but honestly it is something I make and enjoy all year round.

Servings: 10

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Ingredients 

US CustomaryMetric

• 1 ½ pounds navy beans
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 2 peeled medium diced carrots
• 3 medium diced celery stalks
• 3 finely minced cloves of garlic
• ½ cup chardonnay white wine
• 2 pounds of medium diced ham
• 1 ham bone
• 64 ounces chicken stock
• 1 parmesan rind
• 8-10 sprigs fresh thyme
• 1 ½ tablespoons white wine vinegar
• sea salt and pepper to taste

Instructions

• Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
• Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
• Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
• Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
• Add in the ham, ham bone, beans, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
• Finish by stirring in the vinegar, salt, and pepper, and serve.

Notes

An important tip to consider when making this ham and bean soup recipe is to wait until the beans are fully cooked before adding most of the salt, mainly because this helps keep the beans tender and lets you season the soup accurately once all the flavors have come together.

Quick soak method: I speed up the bean soaking process by covering the beans with boiling water and letting them sit for one hour. This is a great option when time is limited.

Bean substitutes: Substitute with canned beans if you do not have dried beans.

Keep the heat low: I simmer the soup over low heat so the beans soften properly and the broth builds flavor slowly.

Stir occasionally: I stir the soup from time to time to keep the beans from sticking to the bottom of the pot.

Blend it: I take out about half of the soup and blend it in a blender until thick and creamy, then I add it back to the pot to thicken the soup.

Add a slurry: I mix 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl, then stir it into the soup. I cook for a few minutes until the soup thickens.

Make-Ahead: While this soup is great to serve right away, I often make it 2 to 3 days in advance. I simply reheat it when ready to serve, and the flavor is just as good.

How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot. You can also place your desired amount of soup in a microwave-safe bowl and heat it in a microwave until hot.

How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

 

Nutrition

Calories: 434kcalCarbohydrates: 27gProtein: 30gFat: 21gSaturated Fat: 8gCholesterol: 71mgSodium: 1349mgPotassium: 787mgFiber: 8gSugar: 4gVitamin A: 2192IUVitamin C: 4mgCalcium: 73mgIron: 3mg

Course: Soup

Cuisine: American, southern

Author: Chef Billy Parisi