Homemade Ham and Bean Soup: A Complete Cooking Guide

Nothing beats a warm bowl of ham and bean soup on a chilly day. It’s comforting, filling, and tastes like home. This version is simple to make, gently seasoned, and loaded with savory ham, creamy beans, and tender vegetables.

Whether you have a leftover ham bone or just some diced ham, this soup makes the most of it. It’s budget-friendly, customizable, and even better the next day.

What Makes This Recipe So Good

• Big flavor from simple ingredients: Ham, beans, and a few vegetables create a rich broth without much effort.
• Perfect for leftovers: Use a ham bone, smoked ham hock, or diced ham—whatever you’ve got.
• Flexible with beans: Dried beans give the best texture, but canned beans work in a pinch.
• One-pot comfort: Easy cleanup and minimal fuss. The soup simmers into something deeply satisfying.
• Meal prep friendly: It reheats beautifully and freezes well for quick lunches and dinners.

Ingredients

• 1–1.5 pounds ham bone, smoked ham hock, or 2 cups diced ham
• 1 pound dried white beans (Great Northern, navy, or cannellini), rinsed and sorted; or 3 (15-ounce) cans white beans, drained and rinsed
• 1 large yellow onion, diced
• 2–3 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 6 cups low-sodium chicken broth (plus more as needed)
• 1–2 cups water, as needed
• 1 bay leaf
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1 teaspoon smoked paprika (optional, for a smoky boost)
• 1–2 tablespoons olive oil or butter
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Splash of apple cider vinegar or lemon juice, to finish (optional)

Step-by-Step Instructions

1. Soak the dried beans (if using): Cover beans with plenty of water and soak overnight.For a quick soak, bring beans and water to a boil for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain and rinse.
2. Sauté the aromatics: In a large pot or Dutch oven, warm the olive oil or butter over medium heat. Add onion, carrots, and celery.Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Build the base: Add the ham bone or ham hock (or diced ham) to the pot. Sprinkle in thyme, bay leaf, and smoked paprika if using.Pour in chicken broth and 1 cup water. Stir and bring to a gentle boil.
4. Add the beans: If using dried beans, add them now. Reduce heat to a steady simmer.Cover partially and cook 1.5–2 hours, stirring occasionally, until beans are tender. Add more water if the soup gets too thick. If using canned beans, simmer the broth with the ham for 30–40 minutes first for flavor, then add beans and cook 20–30 minutes more.
5. Shred the ham: Remove the ham bone or hock to a cutting board.Discard skin and bones. Shred or chop the meat and return it to the pot. Skim excess fat from the surface if desired.
6. Adjust texture and seasoning: For a creamier soup, mash a ladleful of beans against the side of the pot or blend a cup of soup and stir it back in.Season with salt and pepper. Add a splash of vinegar or lemon juice to brighten the flavor.
7. Finish and serve: Remove the bay leaf. Stir in parsley if using.Ladle into bowls and serve with crusty bread or cornbread.

Keeping It Fresh

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Portion into freezer-safe containers, leaving room for expansion. Freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it’s too thick.Microwave in short bursts, stirring between intervals.
• Flavor improves: The soup tastes even better on day two as the flavors meld.

Health Benefits

• Protein-packed: Ham and beans together provide a satisfying amount of protein to keep you full.
• High in fiber: White beans are rich in soluble fiber, which supports digestion and heart health.
• Micronutrients: Beans offer iron, magnesium, and folate; carrots and celery add vitamin A and antioxidants.
• Balanced comfort: With lean ham and plenty of beans and vegetables, this soup is hearty without being heavy.

Common Mistakes to Avoid

• Skipping the soak: If using dried beans, soaking helps them cook more evenly and reduces cook time.
• Boiling aggressively: A hard boil can split beans and toughen meat. Keep it at a gentle simmer.
• Underseasoning: Beans need enough salt and acidity. Taste near the end and adjust with salt, pepper, and a little vinegar or lemon.
• Not using low-sodium broth: Ham is salty.Low-sodium broth gives you control over the final seasoning.
• Adding acidic ingredients too early: A lot of acid early on can slow bean softening. Add vinegar or lemon at the end.

Recipe Variations

• Smoky bacon boost: Start by crisping 3–4 slices of chopped bacon. Cook the vegetables in the drippings for extra flavor.
• Veggie-packed: Add diced potatoes, chopped kale, or spinach in the last 10 minutes of cooking.
• Herb-forward: Stir in fresh rosemary and a little sage for a woodsy aroma.
• Spicy kick: Add red pepper flakes, a dash of cayenne, or a chopped chipotle pepper in adobo.
• Creamy finish: Blend a larger portion of the soup until smooth, then return to the pot for a thicker, creamier texture.
• Canned bean shortcut: Use canned beans to cut the cook time to about 45–60 minutes total.
• Ham-free option: Use smoked paprika, a splash of liquid smoke, and vegetable broth.Add mushrooms for savory depth.

FAQ

Can I make this in a slow cooker?

Yes. Add soaked dried beans, vegetables, spices, ham bone or diced ham, and broth to the slow cooker. Cook on low for 7–9 hours or high for 4–5 hours, until beans are tender.

Remove the bone, shred the meat, and return it to the pot. Season to taste.

How do I use leftover holiday ham?

Dice the ham and use 2 cups. If you also have a ham bone, toss it in for flavor and remove it before serving.

Reduce added salt since leftover ham is often quite salty.

What if my beans won’t soften?

Hard water, old beans, or acidic ingredients can slow softening. Make sure your beans aren’t too old, use fresh water or low-sodium broth, and wait to add acidic ingredients until the end. Keep simmering gently and add more liquid if needed.

Can I use different beans?

Absolutely.

Great Northern, navy, and cannellini are classic, but pinto beans work nicely, too. If you swap beans, adjust cook time as needed and watch the texture.

How can I make it thicker?

Mash some of the beans in the pot or use an immersion blender for a few quick pulses. Let the soup simmer uncovered for a few minutes to reduce slightly.

What should I serve with it?

Crusty bread, cornbread, or a simple green salad make great sides.

A dollop of sour cream or a sprinkle of Parmesan can be nice, too.

Is it gluten-free?

Yes, as written. Just check your broth and ham for any hidden gluten in seasonings or additives.

Can I make it dairy-free?

Yes. Use olive oil instead of butter and skip any dairy garnishes.

The soup is naturally rich without cream.

Wrapping Up

Ham and bean soup is the kind of meal that feels generous, even when it’s made from simple staples. It’s easy to adapt, great for leftovers, and packed with comforting flavor. Keep this recipe in your back pocket for busy weeks, cold nights, or anytime you want something warm and nourishing.

With one pot and a handful of ingredients, you’ll have a cozy classic ready to enjoy.