Thick, smoky and satisfying, this healthy Bean Soup is the perfect recipe for a chilly day! The easy dinner can be prepared on the stovetop, in the slow cooker, or in an Instant Pot for a convenient option that suits your schedule. It's also a great way to use up that leftover ham from the holidays!
There's nothing more satisfying than a warm bowl of hearty soup. Whether you prefer a vegetarian bean soup or a ham and bean soup, this simple recipe can be tailored to any diet and comes together with minimal effort!
I love to start a pot simmering on the stovetop on a Sunday afternoon so that it's ready in time for supper, but you can also leave it in your Crock Pot all day to slowly cook while you head to the office. And if you're rushing in the door at the last minute and you need the quickest option available? Throw it in the Instant Pot! No matter how you prepare it, this is truly the best bean soup recipe that you will ever taste!
Is Bean Soup healthy?
Yes! Especially if you use lean diced ham, this soup is loaded with protein, fiber and vegetables for a wholesome meal that cooks in one pot!
How to Make Bean Soup:
I'm going to show you the stovetop method here, but I have also included the slow cooker and pressure cooker instructions in the recipe below.
What beans do you use for Ham and Bean Soup?
First, let's start with the beans! You will need a total of 2 cups of dried beans. I like the 15 bean soup mix shown here, but you can use a single type of bean (such as Great Northern Beans) to prepare Great Northern Bean Soup, or you can use a different combination of dried beans (such as navy beans, pinto beans and split peas). This particular mix comes with a seasoning packet that I do NOT use.
You'll need to soak the beans in water for 8 hours (or overnight), so plan accordingly!
Once your beans are soaked, you can get the soup started.
Sauté carrots, onion, celery and garlic in olive oil in a large stockpot or Dutch oven, just until softened and translucent (about 8-10 minutes).
Add the soaked beans and the rest of the ingredients, bring to a boil, reduce heat to low, and simmer (covered) for 2 - 2 ½ hours. That's it!
You guys, this easy bean soup is really SO SIMPLE! There's almost no actual effort involved on your part, and it turns out perfectly every time.
How to Make Bean Soup in a Crock Pot:
The full slow cooker instructions are included in the recipe below. You'll love that you can start this soup in the morning and come home to an easy dinner at the end of the day. The soup cooks on LOW for 8-10 hours.
How to Make Bean Soup in the Instant Pot:
Again, the full instructions are included in the recipe below. The best aspect of the pressure cooker is that you can make your soup with about 30 minutes of cooking time. Don't forget to soak the beans first, though!
Can Bean Soup be frozen?
Yes! This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a later quick-prep lunch or dinner option. Stored in an airtight container, the soup will keep in the freezer for up to 3 months.
How long will Bean Soup keep in the refrigerator?
Leftover soup will last in the fridge for 3-4 days.
What to serve with Bean Soup:
Wondering shat goes with bean soup? Here are a few ideas:
- Cornbread or corn muffins
- Two-Ingredient Pumpkin Muffins
- Crusty sourdough toast with butter
- No-Knead 3-Ingredient Beer Bread
- A simple green salad
- 3-Ingredient Breadsticks
COOK'S TIPS AND RECIPE VARIATIONS:
- If possible, make this soup 1-2 days in advance. It just gets better as it sits in the refrigerator, and it will thicken up a lot as it cools!
- If you don't have time to soak your beans and you prefer a canned bean soup, try this Easy Ham and Bean Soup recipe.
- If you're looking for a recipe for Bean Soup with Ham Bone, try this easy recipe. It's a ham and bean soup with canned beans and a smoked ham hock or ham bone. You can also try using the ham bone in this recipe; although I have not tested this particular recipe with a ham bone.
- I used petite diced tomatoes (since the kids prefer the smaller bites), but you can use regular diced tomatoes or other canned tomatoes of choice.
- This recipe calls for a very small amount of salt, since ham is often salty on its own. Feel free to season the soup with additional salt and pepper at the end of cooking. You can always add more, but you never want it to be too salty!
- For a vegetarian bean soup, use vegetable broth instead of chicken broth. Omit the ham, and add an extra ½ cup of dried beans. It will still be delicious! Season with cumin, salt, pepper or other spices, to add extra flavor to your liking!
Other easy soup recipes that you might enjoy:
- Quick and Easy Homemade Turkey Noodle Soup
- Easy Taco Soup
- Easy Chicken Tortilla Soup {Slow Cooker, Stovetop, or Instant Pot}
- Slow Cooker Lentil Soup
- 30-Minute Tomato and Basil Soup
Bean Soup
Ingredients
- 2 cups dried beans (I used a 15-bean mix, but any variety will work. You can use just navy beans or just pinto beans, if you prefer)
- 1 tablespoon olive oil
- 4 carrots peeled and diced
- 4 celery ribs diced
- 1 large onion diced
- 1 tablespoon minced or grated garlic
- 8 cups chicken broth or vegetable broth
- 1 lb. cooked ham diced
- ½ teaspoon salt
- 1 (14.5 ounce) can petite diced tomatoes, NOT drained
- 2 bay leaves
Instructions
STOVETOP:
- Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until softened and translucent, about 8 to 10 minutes. Stir in drained beans, broth, ham, salt, tomatoes, and bay leaves. Bring to a boil; cover; reduce heat to low, and simmer (covered) for 2 - 2 ½ hours (or until beans and vegetables are tender). Remove bay leaves; serve.
SLOW COOKER:
- Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
- Transfer soaked beans to slow cooker insert.
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until softened and translucent, about 8 to 10 minutes. Transfer vegetables to the slow cooker.
- Stir in broth, ham, salt, tomatoes, and bay leaves. Cover and cook on HIGH for 4-6 hours or on LOW for 8-10 hours, or until beans and vegetables are tender. Remove bay leaves; serve.
INSTANT POT:
- Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans. Set aside.
- Turn the Instant Pot to “Sauté” function. Add oil and heat until oil shimmers. Sauté carrots, celery, onion and garlic until softened and translucent. Turn off the pot.
- Add soaked beans, broth, ham, salt, diced tomatoes, and bay leaves. Cover with the lid and seal to lock. Press the manual pressure cook button and set the timer to 20 minutes.
- Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid; remove bay leaves; serve!
Notes
- If possible, make this soup 1-2 days in advance. It just gets better as it sits in the refrigerator, and it will thicken up a lot as it cools!
- If you don't have time to soak your beans and you prefer a canned bean soup, try this Easy Ham and Bean Soup recipe.
- If you're looking for a recipe for Bean Soup with Ham Bone, try this easy recipe. It's a ham and bean soup with canned beans and a smoked ham hock or ham bone. You can also try using the ham bone in this recipe; although I have not tested this particular recipe with a ham bone.
- I used petite diced tomatoes (since the kids prefer the smaller bites), but you can use regular diced tomatoes or other canned tomatoes of choice.
- This recipe calls for a very small amount of salt, since ham is often salty on its own. Feel free to season the soup with additional salt and pepper at the end of cooking. You can always add more, but you never want it to be too salty!
- For a vegetarian bean soup, use vegetable broth instead of chicken broth. Omit the ham, and add an extra ½ cup of dried beans. It will still be delicious! Season with cumin, salt, pepper or other spices, to add extra flavor to your liking!
Debbie
What would the protein be if no Ham? Also, why do you need to saute the veggies first? Taste? I mean they will soften in the slow cooker so???
Blair
Hi, Debbie! Beans still have a fair amount of protein, so you'd get it that way if you omit the ham.
I like to saute the veggies first to add an extra layer of caramelized flavor. I think it makes the soup even better. That said, it's not necessary if you'd rather skip the step and just put them into the slow cooker raw. Enjoy. 🙂
Clsal
Why do you throw out the beans over night water .there is soo much more taste to it.the flavor is amazing.
Blair
Hi! It's a matter of personal preference -- you can certainly use the soaking water if you prefer. I've always heard that soaking not only speeds up the cooking time, but also eliminates stuff in the beans that can cause gas and difficult digestion. If you use the soaking water, you're not really getting rid of those elements that you were trying to eliminate in the first place. Again, I'm not sure if this is true or not (I'm definitely no expert or scientist), but I prefer to start with fresh water. Whatever you like is fine, though!
IGGY
I was looking for a very easy recipe for bean soup. I'm gonna add pork neck bones to mine. This recipe sounds nice and easy and looks great in the photos!
Blair
Thanks, Iggy! I hope you love it! 🙂
Heather
Throw out all your recipes for bean soup...This one is the best!! Not only is it easy, but the ingredients are few! Easy and delicious recipe! Thank you!
Blair
Thank you, Heather! I totally agree! 🙂 Thanks for taking the time to leave me a note!
Scott
Do you have pre-diabetic and type 2 diabetic soup recipes?
Blair
Hi, Scott! I don't have soup recipes that are described as such, because I'm not too familiar with those specific dietary concerns. This Vegetable Soup is a healthy option, but it's not low carb: https://www.theseasonedmom.com/crock-pot-vegetable-soup/
This Beef Barley Soup might be a better option: https://www.theseasonedmom.com/beef-barley-soup/ along with my Grandmother's Hamburger Soup: https://www.theseasonedmom.com/grandmothers-hamburger-soup/
This Broccoli Cheese Soup is also a favorite: theseasonedmom.com/slow-cooker-ham-cheddar-soup/
Hope that helps!
Melany Lang
I have type 1 diabetes for 39 years, and I recommend eating bean/vegetable soup as an effective way to help moderate your blood sugars. It contains complex carbohydrates and is rich in protein and fiber. The carbs in the beans will be slowly absorbed and not overburden your pancreas. Just check the serving size to ensure you don’t consume too much carbs in your meal.
teresa stanfill
I am going to make it tomorrow. We will have it the next day. I am excited!
Blair
Perfect! Enjoy, Teresa!
Carol
I made this soup in my Ninja Foodi and it was amazing. Such flavour in 20 minutes of cooking. We like a bit more tomato flavour so I added a 1/4 cup of ketchup. Was absolutely delicious. Great recipe.
Blair
Sounds perfect! Thanks, Carol!
Judy
Delicious. I made it with Beyond Meat spicy italian "sausage" and it was a great substitute for the ham. I also pureed some of it after cooking.
Blair
Great idea, Judy! Thanks so much for letting us know. Glad that you enjoyed it!
Jane C Thon
Does anyone use Half 'n' Half" or whipping Cream in their Bean Soup?
Kristen Pickett
I’ll be holding onto this recipe forever... What a phenomenal tasting soup!
Blair
Thank you, Kristen! 🙂
Beverly
I omitted the ham, added 1 teaspoon of lemon zest, 1 tablespoon of lemon juice and 2 cups of chopped fresh beet greens, stems removed. Kale or spinach would work well, too. Excellent.
Blair
Sounds wonderful! Thanks, Beverly! 🙂
Wendy Smith
I am going to make it tomorrow, so I can put it in the fridge and let the fat rise Yummy
Blair
Perfect! Enjoy, Wendy!