Ham and Bean Soup

A classic from my childhood, this easy Ham and Bean Soup recipe is a nourishing and satisfying supper that's full of flavor! Smoky and rich, the homemade soup comes together quickly on the stovetop, but can also be prepared in the slow cooker. Just get it simmering and your work is done!

Ham and Bean Soup Recipe

I have vivid memories of my dad's ham and bean soup from my childhood. As soon as the temperatures drop or life gets busy, I find myself craving the comforts of home and a warm bowl of soup for the soul!

This White Bean and Ham Soup (and really, soup in general) is like the workhorse of the food world. It's easy, it's economical, it's nutritious, and it can be prepared in advance and kept on hand for busy days. Plus, the leftovers are even better! Keep this soup in the fridge or freezer and you've got an easy lunch or dinner on hand that you can reheat in a matter of minutes!

What Ham To Use

Be sure to use a smoked ham hock (not a fresh ham hock) for this recipe, because the smoked meat gives the soup all of its flavor! I find the smoked ham hocks in my grocery store near the sausage and bacon, but you can also check near the pork products. Just about every store carries them!

Reader Tip: Others have prepared the soup using a 1-2 lb. ham shank, and that works well, too.

As the Bean and Ham Soup simmers on the stove, the meat becomes very tender and can easily be pulled off of the bone. Then you just discard the fat and bone from the ham hock and add the tender meat back into your pot. You keep the smoky flavor and the meat, and you get rid of the stuff that you don't want!

What Kind of Beans in Ham and Bean Soup?

This recipe works well with any canned white beans, such as Great Northern beans, navy beans (also called Yankee beans), or cannellini beans (white kidney beans).

How to make White Bean and Ham Soup

This Bean and Ham Soup is the perfect lunch or dinner to throw in a pot while you go about your day. With a warm loaf of crusty bread, it's a delicious and satisfying lunch or dinner that will make your friends and family feel warm and cozy inside!

Ingredients for the Best Ham and Bean Soup

• Butter
• Carrots, celery, onion and garlic
• Chicken broth
• Canned white beans
• Fresh thyme
• Smoked ham hock
• Bay leaf

1. Sauté garlic and veggies in butter.
2. Add chicken broth, beans, thyme, ham hock and bay leaf.
3. Boil, then reduce heat to low and simmer for about 1 hour.
4. Pull out the bay leaf and the ham hock.
5. Remove the meat from the ham bone, chop the meat, and then return the diced ham to the pot. Discard the bone and fat.
6. Ladle into bowls, garnish with fresh parsley or thyme, and serve!

How to Thicken Ham and Bean Soup

For a thicker soup, mash or puree some of the beans at the end of cooking. You can do this with a potato masher, or you can use an immersion blender. The pureed beans will add texture to the dish and thicken the soup. Just be careful not to puree all of the soup!

Another easy way to thicken the soup is to continue simmering the pot with the lid off until it reduces.

What to Serve with Easy Ham and Bean Soup

Here are a few easy options to eat with Navy Bean and Ham Soup:

• Cornbread or corn muffins
• Two-Ingredient Pumpkin Muffins or Pumpkin Bread
• A loaf of crusty No-Knead Bread
• No-Knead 3-Ingredient Beer Bread
• A simple green salad
• Garlic Bread

Crockpot Ham and Bean Soup

If you prefer the convenience of the slow cooker, you can also prepare this soup in the Crock Pot! Simply sauté the vegetables and garlic in butter, as instructed, then transfer them to a slow cooker. Add the remaining ingredients as instructed in Step 3, cover, and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Pull the meat from the bone, return it to the pot, and serve!

Storage

Leftover soup will last in the refrigerator for 3-4 days. This is also a great freezer meal! 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.

Tips For Making the World's Best Ham and Bean Soup Recipe

• I used chicken broth, but vegetable broth will also work well.
• Ham hocks can be quite salty, so I recommend low-sodium chicken broth and seasoning with herbs (but very little additional salt, as necessary).
• Season the soup with any of your favorite herbs -- try rosemary, basil or chives in addition to the parsley or thyme!
• Leftover roast chicken would also work well in this soup. Stir it into the soup, just like you would the ham.
• Puree or mash some of the beans (and veggies) to thicken the soup. You can use a potato masher or an immersion blender.

More Bean Soup Recipes to Try

• Minestrone Soup
• Lentil Soup
• 15 Bean Soup {Slow Cooker, Stovetop or Instant Pot}
• Tuscan White Bean Soup with Sausage and Kale

Print Pin

5 from 3 votes

Ham and Bean Soup

Smoky and rich this homemade, comforting ham and bean soup recipe comes together quickly on the stovetop.

Course Dinner

Cuisine American

Keyword ham and bean soup, hearty soup

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 10 cups

Calories 164kcal

Author Blair Lonergan

Ingredients

• 1 tablespoon butter
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1 tablespoon minced fresh garlic
• 6 cups low-sodium chicken broth
• 3 cans white beans, drained and rinsed (about 5 ¼ cups total) (use navy beans, Great Northern beans, or cannellini beans, for instance)
• 2 sprigs fresh thyme
• 1 ½ lb. smoked ham hock
• 1 dried bay leaf
• Optional: chopped fresh parsley or thyme, for garnish

Instructions

• In a large soup pot or Dutch oven, melt butter over medium-high heat.
• Add carrots, celery, onion, and garlic. Stir until vegetables are crisp-tender (about 5 minutes).
• Stir in chicken broth, beans, thyme, ham hock, and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour.
• Discard bay leaf and thyme sprigs.
• Remove ham hock; pull meat off the bone and discard fat. Cut ham into bite-sized pieces and stir into the pot. Garnish with parsley or thyme, just before serving.

Notes

• I used chicken broth, but vegetable broth will also work well.
• Ham hocks can be quite salty, so I recommend low-sodium chicken broth and seasoning with herbs (but very little additional salt, as necessary).
• Season the soup with any of your favorite herbs -- try rosemary, basil or chives in addition to the parsley or thyme!
• Leftover roast chicken would also work well in this soup. Stir it into the soup, just like you would the ham.
• Puree or mash some of the beans (and veggies) to thicken the soup. You can use a potato masher or an immersion blender.

Nutrition

Serving: 1cup | Calories: 164kcal | Carbohydrates: 22.3g | Protein: 12.4g | Fat: 3.9g | Saturated Fat: 1.7g | Cholesterol: 15.1mg | Sodium: 826.5mg | Fiber: 7.8g | Sugar: 3.6g