If you’re craving a meal that feels like a warm hug in a bowl, you’ll absolutely adore this Hearty Ham and Bean Soup Recipe. It’s one of those dishes I keep coming back to again and again—comforting, simple, and packed with flavor. Whether you’re using a ham bone leftover from a holiday dinner or just want to whip up a delicious batch with ham steak, this soup is pure magic on chilly days. Stick with me, and I’ll walk you through every step so you nail it every time.
Why You’ll Love This Recipe
- Soothing and Nourishing: This soup is packed with tender beans and flavorful ham for a meal that warms you inside out.
- Easy to Prep: With simple ingredients and mostly hands-off cooking, it’s perfect for busy days or slow weekends.
- Flexible Ingredients: Whether you have a ham bone or just some leftover ham, you can make this soup work without missing a beat.
- Customizable Thickness: You can mash some beans to get your perfect creamy texture or keep it chunky for a rustic feel.
Ingredients You’ll Need
The magic of this Hearty Ham and Bean Soup Recipe really comes down to combining simple, wholesome ingredients that simmer low and slow to develop incredible flavor. The ham bone, especially, infuses the broth with smoky goodness, while the veggies keep it fresh and balanced.
- Dried Navy Beans (or other white beans): Navy beans are classic here for their creamy texture, but cannellini or great northern beans work just as well.
- Ham Bone or Ham Hock: This adds unbeatable flavor. If you don’t have one, a ham steak or leftover ham chunks can still make it delicious.
- Onion: Diced to add a sweet warmth that forms the soup’s flavor base.
- Celery: Adds a mild earthy crunch, balancing the richness of the ham.
- Garlic: Five cloves bring fragrant depth and umami to every spoonful.
- Fresh Thyme: Just a touch to bring in subtle herbal notes; dried thyme works great if fresh isn’t available.
- Sea Salt: To taste, but be careful if using salted broth to avoid over-seasoning.
- Black Pepper: Freshly ground if possible, for a mild kick that brightens the soup.
- Water or Broth: Water works well with the ham bone’s flavor, but chicken broth is perfect if you’re skipping the bone.
- Carrots: Added late in cooking for sweetness and a bit of color and texture.
Variations
I love that this Hearty Ham and Bean Soup Recipe feels like such a blank canvas—you can easily adjust it to suit what you have on hand or tweak it for your dietary preferences. Experimenting has led me to some favorites that I’m excited to share with you.
- Vegetarian Version: Leave out the ham and use vegetable broth with smoked paprika to mimic the smoky flavor. I tried this once when I was out of ham and was surprised how satisfying it was.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions. My family loves this with just a little heat.
- Chunkier Texture: For a heartier feel, add diced potatoes or parsnips along with the carrots. It’s a trick I discovered when I wanted a filling soup on really cold days.
- Quick Fix with Canned Beans: Use canned beans and add them late in cooking to avoid mushiness. This shortcut is perfect when time is tight but you still want that homemade vibe.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prepare Your Beans
First, sort through your dried beans to pick out any little stones or debris, then rinse them well. If you have time, soak the beans overnight in water—it softens them up and shortens cook time. But don’t worry if you forget, you can skip soaking; it just means the soup takes longer to cook. I often soak when I remember the night before for the best texture.
Step 2: Load Your Slow Cooker
Into your slow cooker goes the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and pepper. Then pour in enough water or broth to cover everything by about an inch. I like to check the liquid levels halfway through cooking and add a bit more if it looks like it’s getting low. This keeps everything from drying out or sticking.
Step 3: Slow Cook with Patience
Set the slow cooker to LOW. If your beans were soaked, plan on about 6 hours; if not, closer to 9 hours might be needed. Halfway through, give it a gentle stir if you can. When you’re about an hour from the end, add the diced carrots to cook until tender but not mushy. I’ve learned the carrots add just the right pop of sweetness when added late.
Step 4: Finish and Serve
Once the beans are tender and the soup smells heavenly, fish out the ham bone and any bits of gristle. To achieve a creamier texture, mash some of the beans right in the pot with a potato masher—that’s a trick I picked up that makes the soup feel extra rich without adding cream. Then shred or dice leftover ham and stir it back in for that delicious meaty bite. Ready to dive in!
Pro Tips for Making Hearty Ham and Bean Soup Recipe
- Check Bean Doneness Early: I always taste test the beans around 5 hours (if soaked) so I can adjust the cook time—nothing worse than undercooked beans in your soup!
- Save the Ham Bone Flavor: Use cold water (not hot) when adding your liquid to avoid toughening the ham bone meat as it cooks low and slow into that flavor boost.
- Stir Gently but Often: Especially near the end, stirring prevents sticking and helps mash some beans without breaking down everything.
- Season Last: If using broth, wait till the end to add extra salt so your soup doesn’t accidentally get too salty.
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
I love topping this soup with a sprinkle of freshly chopped parsley or chives—they add a fresh, bright note and a pop of color. Sometimes I use a dollop of sour cream or a drizzle of good olive oil, which adds a subtle creaminess without weighing it down.
Side Dishes
A crusty loaf of bread or warm cornbread pairs beautifully with this soup for soaking up all that savory broth. My family goes crazy for garlic bread alongside it, and it rounds out the meal perfectly.
Creative Ways to Present
For special occasions, I like to serve this soup in rustic bread bowls—it makes dinner feel cozy and a bit festive. On busy weeknights, I sometimes add a sprinkle of sharp cheddar and a few crushed tortilla chips on top for a fun twist that my kids always rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, I transfer leftovers into airtight containers and keep them in the fridge. This soup holds up beautifully for up to five days, and I find the flavors actually deepen overnight—making it perfect for batch cooking.
Freezing
I’ve frozen this soup plenty of times without any loss in taste or texture—just cool it fully, portion it into freezer-safe containers, and freeze for up to three months. It’s a lifesaver for last-minute comfort food!
Reheating
When reheating, I warm it gently on the stove over low heat, stirring occasionally. If it’s gotten a bit thick in the fridge, just add a splash of water or broth to loosen it up. I avoid the microwave when possible because slow warming helps the flavors meld back together beautifully.
FAQs
-
Can I use canned beans instead of dried beans?
Yes, absolutely! Using canned beans is a great shortcut. Just rinse and drain them well, then add them to your soup during the last 30 minutes of cooking to prevent them from turning mushy. This way, you still get that hearty flavor without the longer soak and cook time.
-
What if I don’t have a ham bone?
If you don’t have a ham bone, no worries. Use leftover ham chunks or ham steak instead, and swap the water for chicken or turkey broth to boost flavor. Add the ham during the last 30 minutes of cooking so it stays tender and doesn’t dry out.
-
Should I soak my beans before cooking?
Soaking is optional but recommended if you have time. It softens the beans and cuts down the cook time, usually by a few hours. If you skip soaking, plan for a longer simmer and be sure to check the beans occasionally to make sure they’re tender.
-
How do I thicken my ham and bean soup?
I like to mash some of the cooked beans directly in the pot with a potato masher or pop a few quick pulses with an immersion blender. This naturally thickens the broth while keeping that rustic, hearty texture that makes this soup so satisfying.
Final Thoughts
This Hearty Ham and Bean Soup Recipe is one of those gems that makes me feel like I’m passing down a little bit of kitchen magic to you. It’s simple, forgiving, and utterly delicious, with flavors that develop beautifully when given a bit of time. Next time you have a ham bone or some leftover ham, I hope you’ll give this a go—it’s become a staple in my family’s rotation and always brings smiles around the table. Trust me, once you try it, it’ll be a favorite for you, too.
Print
Hearty Ham and Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 10 cups
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Ham and Bean Soup featuring tender navy beans slow-cooked with a flavorful ham bone, aromatic vegetables, and herbs. This soup offers a rich, savory broth perfect for a warming meal, easily customizable with leftover ham or different white beans.
Ingredients
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Herbs and Seasonings
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, Add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
Liquids
- 6 cups Water, or broth
Instructions
- Optional soaking: Soak the beans overnight in 8 cups of water, then drain and discard the liquid to reduce cooking time and improve texture. Unsoaked beans can be used but will require longer cooking.
- Combine ingredients: Add the sorted and rinsed navy beans, ham bone, diced onion, diced celery, minced garlic, thyme, salt, and black pepper to a 5-quart slow cooker. Do not add any leftover ham at this point to keep it tender.
- Add liquid: Pour in enough water or broth to cover the beans by about 1 inch. During cooking, add more liquid if necessary to keep the beans covered.
- Cook low and slow: Set the slow cooker to LOW and cook for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. This slow cooking process allows the beans to become tender and the flavors to meld.
- Add carrots: During the last hour of cooking, stir in the diced carrots. Continue cooking until both the carrots and beans are fully tender.
- Finish soup: Once the beans are cooked, carefully remove the ham bone along with any bones or gristle. For a thicker soup, use a potato masher to mash some of the beans directly in the pot, creating a creamier texture.
- Add leftover ham: Shred or dice any leftover ham and stir it back into the soup during the last few minutes to warm without overcooking.
- Serve and store: Serve the soup hot. Cool leftovers to room temperature and refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Notes
- Use any white bean variety such as navy, cannellini, or great northern. Smaller beans cook faster but soaking and age affect timing.
- If using a ham bone, water is sufficient for flavor. Without a ham bone, use chicken broth or turkey stock and reduce added salt accordingly.
- If only using leftover cooked ham, substitute broth for water and add the ham at the end to keep it tender.
- Cooking times vary due to bean size, age, and soaking; taste beans before finishing and adjust time as needed.
- For thicker soup, mash some beans or pulse briefly with an immersion blender after cooking.
- With canned beans, add rinsed beans in the last hour of slow cooking to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg
