Ham and Bean Soup

There’s nothing cozier on a chilly evening than a warm bowl of ham and bean soup. Hearty, comforting, and simple to make, this soup comes together easily for busy weeknights or family meals. I usually chop the vegetables while the broth warms, so everything simmers together in one pot. Filled with tender beans, savory ham, and aromatic vegetables, it’s the kind of soup that feels like home with every spoonful.

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Why You Will Love This Recipe

This ham and bean soup is perfect when you want a meal that’s both filling and easy to prepare. The combination of smoky ham, creamy beans, and soft vegetables creates comforting flavors the whole family loves. It’s budget-friendly, freezer-friendly, and makes great leftovers for quick lunches or dinners. Cozy, weeknight-friendly, and flexible, it’s a soup you can adapt with whatever beans or veggies you have on hand. This recipe is practical, satisfying, and designed to make cold nights feel warmer and busier evenings a little easier.

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Ingredients

Tip: Use leftover cooked ham or a smoked ham hock for the richest flavor.

  • 2 cups cooked ham, diced
  • 1 cup dried white beans (or 2 cans, drained and rinsed)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 2 tbsp olive oil
  • Fresh parsley, chopped (for garnish)
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Instructions

Step 1: Preparation
Rinse and soak dried beans overnight if using. Dice ham, onion, carrots, and celery. Mince garlic. Keep all ingredients ready to simplify cooking.

Step 2: Main Cooking Process
Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened. Add garlic and cook for 1 minute until fragrant.

Step 3: Combining Ingredients
Add ham, beans, broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook until beans are tender, about 45–50 minutes for dried beans, 15 minutes for canned.

Step 4: Finishing & Final Simmer
Taste and adjust seasoning. Remove bay leaf. Let soup rest for a few minutes to thicken slightly. Sprinkle fresh parsley over each serving.

Why This Recipe Works for Busy Days

This soup works well for busy schedules because it can be made in one pot and reheats beautifully. Beans and ham store well in the fridge or freezer, so you can make it ahead. Leftovers taste even better the next day, making it ideal for meal prep or a quick family dinner after work.

Tips & Tricks

  • Soak beans ahead: Soaking dried beans overnight reduces cooking time and gives a creamier texture. Avoid skipping this step, or beans will take much longer to soften.
  • Don’t overcook ham: Add pre-cooked ham toward the end if it’s already tender. Overcooking can make it dry and tough.
  • Layer flavors: Sauté vegetables first for deeper aroma and sweetness. Skipping this step can make the soup taste flat.
  • Adjust thickness gradually: If the soup is too thin, simmer uncovered for a few minutes. If too thick, add extra broth slowly to reach your desired consistency.

Variations

  • Meaty version: Add smoked sausage slices or bacon for extra savory depth. Keep ham for tender flavor but enhance the richness for meat lovers.
  • Vegetarian option: Replace ham with smoked paprika and extra vegetables. Use vegetable broth and a mix of beans to maintain creaminess.
  • Ingredient swap: Try kidney or black beans instead of white beans, or sweet potatoes in place of carrots for a twist in flavor and texture.
  • Flavor or herb boost: Add fresh rosemary, sage, or a splash of apple cider vinegar at the end. These small touches enhance aroma and brighten the soup.

Serving Suggestions

  • With crusty bread: Serve in deep bowls with warm, buttered bread for dipping. Perfect for cozy family dinners.
  • Cheese topper: Sprinkle grated cheddar or Parmesan for a richer, comforting touch.
  • Simple side salad: Pair with a green salad to balance the hearty soup with fresh, crisp vegetables.
  • Family-style bowls: Serve in colorful soup bowls with parsley garnish. Ideal for weeknight gatherings or casual meals.

Storage Instructions

  • Fridge storage: Store in an airtight container for up to 4 days. Beans absorb flavors, so taste before reheating and adjust seasoning.
  • Reheating: Warm gently on the stove over low heat, stirring occasionally. Avoid boiling to keep beans tender.
  • Freezing: Freeze in portions without fresh herbs. Add parsley or other herbs when reheating for freshness. Can store for up to 2 months.
  • Make-ahead tips: Chop vegetables and soak beans the night before. Combine and simmer later for a ready-to-eat soup in under an hour.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Rest Time: 5 minutes
  • Total Time: 75 minutes

Nutrition Information

Calories: 250–300 per serving
Protein: 18–22 g
Key nutrients: Fiber, vitamin A
Values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Yes, prepare vegetables and beans in advance, then simmer with ham when ready to eat.

Reduce cooking time or add beans later in the simmer to maintain texture.

Yes, drain and rinse them. Reduce cooking time to prevent them from breaking down.

Simmer uncovered to thicken or add more beans gradually.

Refrigerate for up to 4 days. Freeze for up to 2 months without fresh herbs.

Conclusion

This ham and bean soup is a cozy, flexible meal that works for weeknights, family dinners, or freezer-friendly meal prep. You can adapt it with different beans, vegetables, or herbs to suit your taste. It’s simple, hearty, and brings warmth to the table, making it a recipe you’ll return to whenever comfort food is needed.

Ham and Bean Soup
Print

Ham and Bean Soup

Recipe by Edan Salamon
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

300

kcal

A warm, hearty soup with smoky ham, tender beans, and soft vegetables. Cozy, easy, and family-friendly.

Ingredients

  • 2 cups cooked ham, diced

  • 1 cup dried white beans (or 2 cans, drained and rinsed)

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 3 medium carrots, sliced

  • 2 celery stalks, sliced

  • 6 cups chicken or vegetable broth

  • 1 bay leaf

  • 1 tsp dried thyme

  • 1/2 tsp black pepper

  • 1/2 tsp salt

  • 2 tbsp olive oil

  • Fresh parsley, chopped

Directions

  • Rinse and soak beans if using dried. Dice ham and vegetables.
  • Heat olive oil, sauté onion, carrots, celery until softened. Add garlic, cook 1 minute.
  • Add ham, beans, broth, bay leaf, thyme, salt, and pepper. Simmer until beans are tender.
  • Remove bay leaf, adjust seasoning. Let soup rest slightly. Garnish with parsley before serving.

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