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bowl of ham and bean soup
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Amazing Ham and Bean Soup Recipe

You won’t be able to resist this absolutely delicious and easy to make ham and bean soup recipe that is jam-packed with flavor.
Course Soup
Cuisine American, southern
Prep Time 15 minutes
Cook Time 2 hours
Servings 10
Calories 434kcal

Ingredients

  • 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, 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

Chef Notes:
  • Make-Ahead: While excellent to serve and eat as soon as it’s finished, you can make this recipe up to 2 to 3 days ahead of time, just reheat when ready to serve.
 
  • 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.
 
  • You do not only have to use a leftover ham bone in this recipe. You can just use cut up ham or cut up ham with a ham hock for extra flavor. The bone will help add in quite a bit of flavor.
 
  • Substitute with canned beans if you do not have dried beans.
 
  • To accelerate the bean soaking process, cover the beans in boiling water, and let it sit for 1 hour before using.

Nutrition

Calories: 434kcal | Carbohydrates: 27g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 1349mg | Potassium: 787mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2192IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg