Ham and Bean Soup

A slow-simmered classic that always tastes like home

There are some recipes that don’t need explaining. They just make sense.

Ham and bean soup is one of those.

It’s the kind of meal that feels comforting before you even take the first bite. Warm steam rising from the bowl. Tender beans. Salty, savory pieces of ham. A rich, slow-simmered broth that somehow tastes better the longer it sits.

This is the soup you make when you have leftover ham in the fridge and want to turn it into something special not fancy, not trendy, just deeply satisfying.

And honestly? These are the recipes I come back to the most.

If you love comforting, no-stress dinners like this one, you might love my Dinner Club. Each month I share a full lineup of easy, cozy recipes that take the guesswork out of what’s for dinner - perfect for busy nights when you still want something homemade and comforting.

Why Ham and Bean Soup Never Gets Old

Ham and bean soup has been around forever for a reason. It’s:

• Hearty without being heavy

• Affordable and filling

• Made with simple pantry ingredients

• Even better the next day

It’s the kind of food that stretches. One pot feeds a family, then feeds you again for lunch tomorrow. And somehow, it tastes even better after it’s had time to sit.

This version is rich and comforting, with tender white beans, chunks of ham, and a savory broth infused with onion, garlic, herbs, and time.

Ingredients

• olive oil or butter

• onion

• carrots

• celery stalks

• cloves garlic

• cooked ham
  (or 1 ham bone with meat attached)

• white beans, drained and rinsed
  (navy beans or cannellini work great)

• chicken broth

• bay leaf

• dried thyme

• black pepper

• Salt

• Fresh parsley

How to Make Ham and Bean Soup

Step 1: Build the Flavor Base

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Add the garlic and cook for another 30 seconds, just until fragrant.

This step lays the foundation for the whole soup.

Step 2: Add the Ham

Stir in the diced ham (or add the ham bone).

Let it cook for a few minutes with the vegetables. This helps release flavor into the pot and gives the soup that deep, savory base.

Step 3: Add Beans and Broth

Add the beans, chicken broth, bay leaf, thyme, and black pepper.

Stir to combine and bring the soup to a gentle boil.

Once boiling, reduce the heat to low, partially cover, and let it simmer.

Step 4: Simmer Low and Slow

Let the soup simmer for 45–60 minutes, stirring occasionally.

As it cooks, the beans will soften further, the broth will thicken slightly, and the flavors will deepen.

If using a ham bone, remove it after simmering, shred any remaining meat, and return it to the pot. Discard the bone.

Step 5: Taste and Adjust

Remove the bay leaf.

Taste the soup and adjust seasoning as needed. Ham can vary in saltiness, so it’s best to season at the end.

If you like a thicker soup, mash some of the beans against the side of the pot and stir them back in.

The Secret to Really Good Ham and Bean Soup

This soup doesn’t rely on fancy ingredients. It relies on patience and layers of flavor.

A few things make all the difference:

• Sautéing the vegetables first

• Letting the soup simmer low and slow

• Using a good-quality ham (or ham bone if you have one)

• Seasoning gently at first, then adjusting at the end

The ham brings salt, smokiness, and depth. The beans make it hearty and creamy. And the broth ties everything together into something that feels like a hug in a bowl.

What This Soup Tastes Like

If you’ve never made ham and bean soup from scratch, here’s what you can expect:

• Savory and rich, but not salty

• Creamy from the beans, without any cream

• Hearty enough to be a full meal

• Comforting in the most classic way

It’s the kind of soup you serve with bread and call it dinner and nobody complains.

What to Serve with Ham and Bean Soup

This soup is fantastic on its own, but it’s even better with something to dip.

Try it with:

• Crusty bread

• Toasted sourdough

• Biscuits

• Cornbread

A simple green salad on the side also works beautifully.

Storage & Freezing

Ham and bean soup is one of those recipes that actually improves with time.

• Refrigerator: Store for up to 4 days

• Freezer: Freeze for up to 3 months

Reheat gently on the stovetop, adding a splash of broth if it thickens too much.

Easy Variations

Once you’ve made it once, it’s easy to switch things up.

Try:

• Adding a pinch of smoked paprika

• Using rosemary instead of thyme

• Tossing in leftover potatoes

• Swapping white beans for great northern or navy beans

This is a “use what you have” kind of soup and that’s part of its charm.

Final Thoughts

Ham and bean soup isn’t flashy. It doesn’t need to be.

It’s warm, filling, comforting, and deeply familiar in the best way. It’s the kind of meal that brings people to the table and makes the house smell like something good is happening.

If you have leftover ham, this is one of the best ways to use it. And if you don’t? It might be worth making extra next time just so you can.

I hope this soup finds its way into your regular rotation - especially on the days when you just want something cozy and reliable.

Serve it hot, grab some bread, and enjoy every spoonful.

Looking for more soup recipes? Try my popular recipes below:

• Pearled Couscous Lemon Chicken Soup

• Roasted Garlic & Tomato Soup

• Creamy Cheddar Broccoli Soup

• Brothy Bean Soup with Lemon & Kale

• Creamy Zuppa Toscana

• Creamy Loaded Potato Soup

Yield: 6 servings

Print

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Ham and Bean Soup

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

This is the soup you make when you have leftover ham in the fridge and want to turn it into something special not fancy, not trendy, just deeply satisfying.

Cook modePrevent screen from turning off

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups cooked ham, diced
• (or 1 ham bone with meat attached)
• 2 cans (15 oz each) white beans, drained and rinsed
• (navy beans or cannellini work great)
• 6 cups chicken broth
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• Salt, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
3. Add the garlic and cook for another 30 seconds, just until fragrant.
4. This step lays the foundation for the whole soup.
5. Stir in the diced ham (or add the ham bone).
6. Let it cook for a few minutes with the vegetables. This helps release flavor into the pot and gives the soup that deep, savory base.
7. Add the beans, chicken broth, bay leaf, thyme, and black pepper.
8. Stir to combine and bring the soup to a gentle boil.
9. Once boiling, reduce the heat to low, partially cover, and let it simmer.
10. Let the soup simmer for 45–60 minutes, stirring occasionally.
11. As it cooks, the beans will soften further, the broth will thicken slightly, and the flavors will deepen.
12. If using a ham bone, remove it after simmering, shred any remaining meat, and return it to the pot. Discard the bone.
13. Remove the bay leaf.
14. Taste the soup and adjust seasoning as needed. Ham can vary in saltiness, so it’s best to season at the end.
15. If you like a thicker soup, mash some of the beans against the side of the pot and stir them back in.

Notes

The secrets to the perfect Ham & Bean soup:

• Sautéing the vegetables first
• Letting the soup simmer low and slow
• Using a good-quality ham (or ham bone if you have one)
• Seasoning gently at first, then adjusting at the end

Nutrition Facts

Carbs

36 g

Cholesterol

32 mg

Fiber

8 g

Fat

6 g

Net carbs

28 g

Sat. Fat

1 g

Sodium

1363 mg

Sugar

3 g

Protein

20 g

Calories

277

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.