Introduction
There’s something undeniably soul-warming about a big pot of ham and bean soup simmering on the stove. This timeless comfort food has been a staple in kitchens for generations, and for good reason — it’s hearty, nourishing, budget-friendly, and incredibly satisfying. Whether you’re looking for the perfect way to use up leftover holiday ham or simply craving a wholesome bowl of goodness on a chilly evening, this ham and bean soup delivers on every level.
Packed with tender chunks of smoky ham, creamy white beans, and a medley of aromatic vegetables, this soup is a complete meal in a single bowl. The beauty of this recipe lies in its simplicity — humble ingredients come together to create a rich, flavorful broth that tastes like it’s been cooking all day. The beans provide a wonderful source of plant-based protein and fiber, while the ham adds a deep, savory smokiness that elevates every spoonful.
What makes this recipe truly special is its versatility. You can prepare it on the stovetop, in a slow cooker, or even in an Instant Pot. It’s a fantastic meal-prep option since it stores beautifully and tastes even better the next day as the flavors meld together. Pair it with a slice of crusty bread or a warm cornbread muffin, and you’ve got yourself a dinner the whole family will love.
In this article, we’ll walk you through everything you need to know — from the ingredients and nutritional breakdown to step-by-step cooking directions and helpful tips. Let’s get cooking!
- Serves: 8 People
- Prep Time: 15 minutes
- Cooking: 1 hour 30 minutes
- Difficulties: easy
Ingredients
For Cooking
- 1ib dried great northern beans (soaked overnight and drained)
- 2cups cooked ham, diced into bite-sized chunks
- 1large ham bone (or smoked ham hock)
- 1tablespoon olive oil
- 1large yellow onion, diced
- 3cloves garlic, minced
- 3stalks celery, diced
- 2medium carrots, peeled and diced
- 8cups chicken broth (or low-sodium chicken stock)
- 2cups water
- 2pieces bay leaves
- 1teaspoon dried thyme
- ½teaspoon smoked paprika
- ½teaspoon black pepper
- ¼teaspoon red pepper flakes (optional)
- -to taste salt
- 2tablespoons fresh parsley, chopped (for garnish)
For Dressing
- 1tablespoon apple cider vinegar (stirred in at the end for brightness)
- 2tablespoons fresh parsley, finely chopped
- -to taste extra virgin olive oil (drizzle for serving)
- -to taste freshly cracked black pepper
- -optional crusty bread or cornbread (for serving)
Nutritional Information
-
Calories
310 kcal
Procedure
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stepsMark As Complete
All
Step 1 — Soak the Beans (8 hours or overnight)
“Prep the Beans”
Place the dried great northern beans in a large bowl and cover them with several inches of cold water. Allow them to soak for at least 8 hours or overnight. The beans will double in size during soaking. Once soaked, drain and rinse the beans thoroughly under cold running water. This step helps reduce cooking time and ensures the beans cook evenly.
Quick-soak alternative: Place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
Step 2 — Sauté the Aromatics (5–7 minutes)
“Build the Flavor Base”
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.
Step 3 — Add Ham, Beans, and Broth (2–3 minutes)
“Combine the Core Ingredients”
Add the diced ham and ham bone (or ham hock) to the pot and stir to combine with the vegetables. Pour in the 8 cups of chicken broth and 2 cups of water. Add the bay leaves, dried thyme, smoked paprika, black pepper, and red pepper flakes (if using). Stir everything together and bring the mixture to a boil over high heat.
Step 4 — Simmer the Soup (1 hour 15 minutes – 1 hour 30 minutes)
“Low and Slow for Maximum Flavor”
Once the soup reaches a boil, reduce the heat to low and partially cover the pot with a lid. Allow the soup to simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until the beans are completely tender and creamy. The broth will thicken naturally as the beans break down slightly. If the soup becomes too thick, add a splash of water or broth to reach your desired consistency.
Step 5 — Remove the Ham Bone and Adjust (5 minutes)
“Final Touches”
Carefully remove the ham bone (or ham hock) from the pot. If there’s any remaining meat on the bone, shred it off and return it to the soup. Discard the bone and the bay leaves.
For a thicker, creamier texture, use the back of a wooden spoon or a potato masher to gently mash some of the beans against the side of the pot. Alternatively, remove about 1 cup of the soup, blend it until smooth, and stir it back in.
Stir in the apple cider vinegar for a subtle brightness. Taste the soup and adjust the seasoning with salt and pepper as needed.
Step 6 — Serve and Garnish
“Bowl It Up”
Ladle the hot soup into bowls. Garnish with freshly chopped parsley, a drizzle of extra virgin olive oil, and a crack of fresh black pepper. Serve alongside warm crusty bread, cornbread, or dinner rolls for dipping.
Quick Notes 💡
- Leftover ham works best. This is a perfect recipe for using up leftover holiday ham — bone included! The ham bone infuses the broth with incredible depth of flavor.
- Canned beans shortcut. If you’re short on time, substitute the dried beans with 4 cans (15 oz each) of great northern beans or cannellini beans, drained and rinsed. Add them during the last 30 minutes of cooking.
- Storage. This soup stores well in an airtight container in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
- Reheating tip. The soup will thicken as it sits. When reheating, add a splash of broth or water to loosen it up to your preferred consistency.
- Slow cooker method. Combine all ingredients (after sautéing the aromatics) in a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beans are tender.
- Bean alternatives. Great northern beans are traditional, but you can also use navy beans, cannellini beans, or pinto beans.
⚠️ Warning
