Hearty Ham and Bean Soup

This classic ham and bean soup transforms simple ingredients into a soul-warming meal that satisfies on the deepest level. The combination of smoky ham, creamy beans, and aromatic vegetables creates a perfect harmony that nourishes both body and spirit - perfect for cold winter days and making use of leftover ham.

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Course: Main Course, Soup

Cuisine: American

Keyword: Ham and Bean Soup, Bean Soup, Leftover Ham Recipe, Comfort Food, Winter Soup

Prep Time: 15

Cook Time: 2 30

Soaking Time: 8

Total Time: 2 45

Servings: servings

Calories: 325kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Large Bowl (for soaking beans)

Ingredients

Soup Base

1 pound dried navy beans or great northern beans
2 pounds ham bone with meat leftover holiday ham works wonderfully
8 cups chicken broth or water with 2 chicken bouillon cubes
2 tablespoons olive oil

Vegetables & Aromatics

3 medium carrots diced (about 1 cup)
2 stalks celery diced (about ½ cup)
1 large yellow onion finely chopped
3 cloves garlic minced

Seasonings

2 leaves bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
salt to taste (go easy as ham provides saltiness)
2 tablespoons fresh parsley chopped (for garnish)

Instructions

Rinse and sort through the dried beans, removing any stones or damaged beans. Place in a large bowl and cover with cold water by at least 2 inches. Let soak overnight (at least 8 hours).
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, cooking until the vegetables begin to soften, about 5-7 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Drain and rinse the soaked beans. Add them to the pot along with the ham bone, bay leaves, thyme, and black pepper.
Pour in the chicken broth and bring to a gentle boil. Reduce heat to maintain a slow simmer, cover partially, and cook for about 2 hours, stirring occasionally.
Remove the ham bone and bay leaves from the pot. Pull any remaining meat from the bone, chop it, and return it to the soup.
Taste and adjust seasoning with salt if needed, keeping in mind that ham adds significant salt.
Stir in fresh parsley just before serving.

Notes

Pro Tips:

A tablespoon of baking soda in the soaking water helps beans soften more quickly and can reduce gas-producing compounds.
For a thicker soup, mash some of the beans against the side of the pot during the last 30 minutes of cooking.
A splash of apple cider vinegar (about 1 teaspoon) stirred in at the end brightens all the flavors.
Quick-soak method: Bring beans and water to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour.

Substitutions:

No ham bone? Use 2 cups diced ham plus 1 tablespoon liquid smoke for depth.
Vegetarian version: Replace ham with 2 cups sliced mushrooms and use vegetable broth.
Time-saver option: Replace dried beans with 3 (15 oz) cans navy beans, drained and rinsed.
For heat lovers: Add ¼ teaspoon red pepper flakes or a diced jalapeño.

Nutrition

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