Need a cozy way to use leftover ham? Ham and Bean Soup is a Hearty Bean Soup that transforms ham and a ham bone into a rich, savory bean soup packed with tender beans and vegetables. Perfect for chilly nights or family dinners, this creamy ham soup is easy to make in a pot or slow cooker. Let’s make this Ham and Bean Soup and enjoy its comforting warmth!
Why You’ll Love Ham and Bean Soup
- Rich Flavor: Ham bone adds deep, savory notes to this comforting ham stew.
- Hearty & Filling: Packed with beans and veggies for a satisfying meal.
- Versatile Cooking: Make it on the stovetop, slow cooker, or Instant Pot.
- Budget-Friendly: Uses leftover ham and pantry staples.
- Make-Ahead: Perfect for meal prep or freezing for later.
Ingredients for Ham and Bean Soup
Here’s what you’ll need for this savory bean soup (serves 6):
Main Ingredients:
- 1 lb (450g) dried Great Northern or Navy beans
- 1 lb (450g) leftover ham, diced, plus 1 ham bone or ham hock
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups (1.4L) chicken broth
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 tsp ground black pepper
- ½ tsp salt (adjust to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Equipment
- Large pot, slow cooker, or Instant Pot
- Colander
- Immersion blender or regular blender
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredient Tips
- Beans: Soak Great Northern or Navy beans overnight for best texture; discard shriveled beans.
- Ham: A ham bone or hock enhances broth flavor; boneless ham works but is less rich.
- Broth: Use low-sodium chicken broth and adjust salt for this creamy ham soup.
- Veggies: Dice carrots and celery uniformly for even cooking.
- Seasonings: Add thyme sparingly; fresh parsley brightens the finished comforting ham stew.
Directions for Ham and Bean Soup
Let’s make this Ham and Bean Soup—a warm, hearty dish!
Soak Beans
I rinse 1 lb dried Great Northern or Navy beans, discard any broken ones, and soak in water overnight (8–12 hours) in a large bowl. I drain and rinse before cooking.
Cook Base
In a large pot over medium heat, I sauté 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves in 1 tbsp oil for 5–6 minutes until soft. I add 6 cups chicken broth, soaked beans, 1 lb diced ham, 1 ham bone, 1 tsp thyme, 1 tsp black pepper, and ½ tsp salt.
Simmer Soup
I bring the pot to a boil, then reduce to a simmer, cover, and cook for 1.5–2 hours until beans are tender, stirring occasionally. (For slow cooker: cook on low for 8–10 hours or high for 4–5 hours. For Instant Pot: cook on high pressure for 50 minutes, natural release for 15 minutes.)
Thicken Soup
I remove the ham bone and scoop out 1 cup of soup. I puree it with an immersion blender and stir it back into the pot for a thicker, creamy ham soup.
Serve
I taste and adjust salt, then serve warm, garnished with 2 tbsp chopped parsley.
Nutrition
- Prep Time: 15 minutes (plus 8–12 hours soaking)
- Cook Time: 1.5–2 hours (stovetop), 8–10 hours (slow cooker low), or 50 minutes (Instant Pot)
- Total Time: ~2 hours (stovetop), 8–10 hours (slow cooker), or ~1 hour 5 minutes (Instant Pot)
- Servings: 6 (about 1.5 cups per serving)
- Calories: ~350–400 kcal per serving
- Macros per Serving: 45g carbs, 25g protein, 10g fat, 10g fiber
Variations for Ham and Bean Soup
Try these twists for your comforting ham stew:
- Vegetarian: Skip ham and use vegetable broth with smoked paprika for flavor, inspired by LaylaCooks’ Cauliflower Rice Spinach Artichoke Casserole.
- Spicy Kick: Add ¼ tsp cayenne or a diced jalapeño for heat.
- Creamy Texture: Stir in ¼ cup heavy cream for a richer savory bean soup.
- Veggie Boost: Add ½ cup diced green beans or kale, inspired by LaylaCooks’ Beet Salad with Arugula.
- Gluten-Free: Ensure broth is gluten-free; no flour needed for this creamy ham soup.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. For freezing, I cool the soup, transfer to a freezer-safe container, and store for up to 3 months. I thaw overnight in the fridge and reheat on the stove over low heat or in the microwave for 2–3 minutes, stirring gently.
Serving Tips
- Presentation: Serve in deep bowls with crusty bread for a cozy meal.
- Garnish: Sprinkle with fresh parsley or a pinch of smoked paprika.
- Pairing: Enjoy with LaylaCooks’ Cucumber Blueberry Feta Salad or Vanilla Raspberry Iced Latte for balance.
- Portion Size: 1.5 cups per person as a main dish.
- Occasions: Ideal for weeknights, holiday leftovers, or meal prep.
FAQs About Ham and Bean Soup
Here are answers to common questions about this dish:
Can I make it in a slow cooker or Instant Pot?
Yes, cook Ham and Bean Soup in a slow cooker on low for 8–10 hours or high for 4–5 hours, or in an Instant Pot on high pressure for 50 minutes with a 15-minute natural release.
Do I need to soak the beans?
Soaking beans for 8–12 hours improves texture and reduces cooking time for this savory bean soup; discard broken or shriveled beans.
Can I add potatoes?
Potatoes get mushy in this creamy ham soup; try LaylaCooks’ Ham and Potato Soup (coming soon) instead.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Ham and Bean Soup is a hearty, flavorful dish that makes the most of leftover ham with tender beans and a rich broth. This comforting ham stew is easy to make, versatile, and perfect for cozy dinners or meal prep. Whip up this savory bean soup and enjoy its warm, satisfying goodness!
Ham and Bean Soup
Ingredients
- 4 cups leftover ham cubed
- 1 ham bone
- 2 cups dry Great Northern beans or Navy beans
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 4 sprigs fresh thyme or 2 teaspoons dry
- 1/4 cup fresh parsley or 1 tablespoon dry
- 1/2 teaspoon fresh ground pepper
- 8-9 cups chicken stock or chicken broth
- 1 tablespoon olive oil for sautéing vegetables
- salt to taste
Instructions
- Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
- In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.
- Stir in the chicken stock, ham bone and ham.
- Add the beans, parsley, thyme and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
- Chop up large pieces of ham before serving
- Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
Notes
- This recipe also work well using a slow cooker. Cook 8-10 hours on low.
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