Smoky and rich this homemade, comforting bean and ham soup comes together quickly on the stovetop.
A classic from my childhood, this Easy Bean and Ham Soup 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!
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 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!
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!
If you have guests arriving for the holidays in a few days, this Bean and Ham Soup is the perfect lunch or dinner to throw in a pot while you go about your entertaining. 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!
Tips For Making This Bean and Ham Soup;
- There’s also an option to make this ham soup in the slow cooker (check out the recipe below)
- I used chicken broth but you could also use vegetable
- You can use almost any beans in this soup such as cannellini beans and cranberry beans
- Mix it up with your favorite herbs
- Leftover roast chicken would work well in this soup too, add it as you would the ham.
- If you have leftovers this ham soup also freezer really well
If you’ve tried this Easy Ham Soup with Beans or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Easy Ham Soup With Beans
Smoky and rich this homemade, comforting bean and ham soup comes together quickly on the stovetop.
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 northern beans drained and rinsed (about 5 ¼ cups total)
- 2 sprigs fresh thyme
- 1 ½ lb. smoked ham hock
- 1 dried bay leaf
- Chopped fresh parsley or thyme for garnish
Instructions
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In a large soup pot or Dutch oven, melt butter over medium-high heat.
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Add carrots, celery, onion, and garlic. Stir until vegetables are crisp-tender (about 5 minutes).
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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.
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Discard bay leaf and thyme sprigs.
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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.
Recipe Notes
Want to Make the Soup in your Slow Cooker? Place the sautéed vegetables in the bottom of your pot. Add remaining ingredients (as instructed through Step 3). Cover the pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours). Continue with instructions above from Step 4.
Have Leftovers? This soup freezes well!
Extra Tips;
- There's also an option to make this ham soup in the slow cooker (check out the recipe below)
- I used chicken broth but you could also use vegetable
- You can use almost any beans in this soup such as cannellini beans and cranberry beans
- Mix it up with your favorite herbs
- Leftover roast chicken would work well in this soup too, add it as you would the ham.
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This soup reminds me of my childhood, too. My Grandma used to make split pea soup with ham, similar to this. It wasn’t a favorite of mine at the time, but now I love it. Your version sounds delicious, Blair! I could definitely use a big bowl of this for lunch today!
Yep! It’s on my lunch menu today, Gayle! 🙂 Such a cozy winter meal!
It really sounds delicious. I can’t wait to try it. I hope it’s not hard to make. Or so it seems easy from the recipe.
Hi, Hollie! Nope, it’s definitely not hard! Basically just dump-and-go! 🙂
I can’t wait to try this! It sounds absolutely delightful!
Awesome! Thanks, Lisa!
Ooh, this would be perfect for using up Christmas leftovers as we always have leftover ham! Yum!
Totally!!! Perfect for leftovers! 🙂
Yum Yum! What are some great sides to serve w/ this? Corn bread comes to mind but I’ve backed off on making it beez it is always so-o-o- dry … My family won’t even eat it. So how about a good sour dough toast w/ cheese or garlic butter? At a loss. M
Hi, Mary! Yes, if you’d like something other than cornbread, you can try the sourdough toast that you suggested, frozen Texas Toast, a loaf of French or Italian bread from the bakery, or refrigerated biscuits or crescent rolls that you just pop in the oven. 🙂
Is it bad that I’m ready for summer to be over so I can eat things like this!? Haha it looks so delicious and hearty!
I’m right there with you — already making comfort food dishes!
Can you make it using dried beans? Not as easy, but would you soak and cook the beans first?
Hey Susie! Here’s the version that I love using dry beans: https://www.theseasonedmom.com/bean-soup/
Hope that helps!
Easy breezy – Even a dude can cook it! Best bean soup I’ve ever tasted. Thanks!
Awesome, Chip! It’s my favorite, too! So glad that you enjoyed it. 🙂
Ok, I’ll admit, I love the “bean with bacon” canned soup from the store. I don’t really follow recipes too closely but a trick I’ve found is to mash up or even puree anywhere from 1/3 to 1/2 of the beans at the end. It won’t hurt if you get a little of the veggies mashed up either. Makes the soup more creamy like the store bought ones.
Great tip, Tim! I also love a THICK bean soup, and I have found that this soup thickens up really nicely as it sits and cools (even without having to puree some of it). I always make it at least 1-2 days in advance, since it gets thicker and more flavorful in the fridge!
I’ve used this recipe more than a few times using a 1 to 2 pound ham shank as there is more meat on them.
The ones I get from my local store/butcher counter are like little hams and work great.
Will the beans get too mushy if I put them in at the beginning? Worried they will break down too much.
Hi, Jean! I haven’t found that to be a problem, but you can certainly wait to stir them in until closer to the end if you’re concerned about too many soft beans. I think that it’s fine if some of the beans break down, as it adds texture and thickness to the soup. Just a matter of preference, though!