Classic Ham and Bean Soup

Name: Classic Ham and Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups dried navy beans; 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 bay leaf; 6 cups chicken broth; 2 cups diced fully cooked ham; Salt and pepper to taste

Highlighted under: Warm Dinners

I love making this Classic Ham and Bean Soup on chilly evenings, as it provides warmth and comfort in every bowl. The combination of smoky ham, tender beans, and hearty vegetables creates a dish that's both filling and flavorful. I often prepare a large pot and allow it to simmer for hours, letting all the ingredients meld together perfectly. This recipe is not only delicious but also a fantastic way to use leftover ham. Join me in creating this cozy meal that’s perfect for sharing with family and friends.

Created by

Monicas

Last updated on 2026-02-14T16:06:18.225Z

My journey into making ham and bean soup started when I stumbled upon an old family recipe. I decided to give it a modern twist by incorporating fresh herbs and spices, which really elevate the flavors. The key to a rich taste lies in using smoky ham hocks, which impart depth to the broth. Each time I cook this dish, it transports me to childhood memories of cozy family dinners.

As the soup simmers, I enjoy the aromas wafting through my kitchen, reminding me why homemade meals are so special. A secret trick I’ve learned is to let the soup rest for a few hours or overnight; this allows the flavors to deepen even more. It’s a perfect dish to prepare in advance when hosting gatherings.

Why You Will Love This Recipe
Hearty, filling, and packed with protein from the beans and ham
Simple ingredients make it easy to customize with what you have
A staple comfort food that warms the soul and nourishes the body

A Hearty Base of Flavor

Starting with dried navy beans is crucial for this soup’s depth of flavor and creamy texture. Soaking the beans not only softens them for cooking but also helps reduce cooking time while minimizing the risk of gas from legumes. If you find yourself short on time, quick-soaking is an option: boil the beans for 5 minutes, then cover and let them sit for an hour before draining and using. This method delivers tender beans ready for simmering with the other ingredients.

The sautéed vegetables form the foundation of flavor in this soup. Cooking the onion, carrots, and celery until they soften, about 5-7 minutes, allows the natural sugars in these vegetables to caramelize slightly, enhancing the overall dish. I often add a pinch of salt during this step to draw out moisture, which helps in achieving that glossy texture. Be attentive here; if they start to brown too quickly, reduce the heat to medium-low to encourage even cooking without burning.

Making the Most of Your Ham

Using fully cooked ham is key for this recipe, as it infuses the soup with a rich, smoky flavor. Leftover ham from holiday meals works perfectly; just ensure it’s diced into bite-sized pieces for even distribution throughout the soup. If you’re using a store-bought ham, look for something that’s not overly processed to retain the best flavor profile. If ham isn’t available, consider using smoked turkey or even liquid smoke as a vegetarian substitute for achieving a similar smokiness.

When adding your ham, make sure to stir it in well with the beans and vegetables, allowing the flavors to meld. The simmering process draws the savory notes from the ham, enhancing the broth. A good simmer should create gentle bubbles, usually maintained at a low to medium heat, for about 60 minutes. I suggest checking the beans for doneness at around 45 minutes, as cooking times can vary based on the age and size of the beans used.

Ingredients

Gather the following ingredients to whip up this delightful soup.

Ingredients

2 cups dried navy beans
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
2 cups diced fully cooked ham
Salt and pepper to taste

Ensure all ingredients are fresh for the best flavor. Enjoy incorporating your own twist!

Instructions

Follow these simple steps to create a hearty ham and bean soup.

Prepare the Beans

Rinse and soak the dried navy beans in water for at least 4 hours or overnight. Drain and set aside.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5–7 minutes.

Add Garlic and Herbs

Stir in the minced garlic, thyme, and bay leaf, cooking for another minute until fragrant.

Combine Ingredients

Add the soaked beans, chicken broth, and diced ham to the pot. Bring to a boil, then reduce the heat and let it simmer.

Simmer the Soup

Cover the pot and let it simmer for about 60 minutes, or until the beans are tender. Stir occasionally, and add more water if needed.

Season and Serve

Once the beans are cooked, season with salt and pepper to taste. Serve hot with crusty bread.

Allow the soup to cool before storing leftovers in the refrigerator. It tastes even better the next day!

Pro Tips

For a spicier kick, consider adding diced jalapeños or a pinch of crushed red pepper flakes during the sautéing step. Feel free to swap in other vegetables like spinach or kale for added nutrition.

Serving Suggestions

This soup is beautifully paired with crusty bread to soak up all the flavorful broth. A side salad can add a refreshing balance to the hearty soup, perhaps featuring a tangy vinaigrette that cuts through the richness of the ham. I recommend serving the soup in warm bowls to keep it hot longer, enhancing the dining experience on those cold evenings.

For a variation in textures and flavors, consider garnishing with freshly chopped herbs like parsley or scallions just before serving. A sprinkle of grated cheese, such as Parmesan or cheddar, can also add a creamy, melty component that contrasts well with the savory beans and ham.

Storage and Freezing Tips

This ham and bean soup stores wonderfully, making it an excellent choice for meal prep. Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, I recommend portioning the soup into smaller containers, which ease thawing and re-heating.

To reheat from the fridge, simply place the soup in a pot over medium heat, stirring occasionally until hot. If reheating from frozen, it’s best to let it thaw in the refrigerator overnight before warming. A splash of broth or water can help loosen the texture if it has thickened during storage; just stir until it reaches your desired consistency.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, if you use canned beans, add them towards the end of cooking to prevent them from becoming mushy.

→ How can I thicken the soup?

Use an immersion blender to puree a portion of the beans, or add a cornstarch slurry during the last 10 minutes of cooking.

→ Can I freeze this soup?

Absolutely! Let it cool completely before transferring it to airtight containers. It will last in the freezer for up to 3 months.

→ Is there a vegetarian version of this soup?

Certainly! Substitute the ham with smoked paprika or liquid smoke for flavor, and use vegetable broth instead of chicken broth.