Warm up on a cold day with this delicious and hearty ham and bean soup recipe. Packed with protein and flavor, it’s the perfect comfort food for using up leftover ham.
I wish there was a grand story behind this recipe, but the truth is, there isn’t! Sometimes I am given suggestions for recipes that would benefit the blog, and this was one of them. So away I went to make a perfect ham and bean soup, and this is it!
It is very cozy anyway without being heavy and I love that while it’s mostly broth it actually is a bit creamy from the white beans and doing a little trick that I love doing with soups. Keep scrolling to find out!
Ingredients for Ham and Bean Soup
We like to make this recipe with leftover Christmas (or Easter) ham, but if you don’t have, just buy a ham at the store. With a few vegetables and herbs, you’ll be making delicious ham and bean soup in no time! Here is everything you will need:
- Oil
- Celery Stalks
- Carrots
- Onion
- Garlic
- Fresh Thyme
- Fresh Flat Leaf Italian Parsley
- Ground Mustard
- Vegetable or Chicken Broth
- Ham Hock
- Ham
- Great Northern Beans or Navy Beans
- Bay Leaves
- White Pepper (black pepper is also fine)
- Salt
All the details and measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Ham and Bean Soup
Soup should be easy! And this soup is so simple! I’m going to walk you through each step, and most of the time spent on this recipe is waiting for it to simmer and get all delicious! Here are the basic steps:
- Sauté: Heat the oil over medium heat in a large Dutch oven or large pot and sauté all the veggies including the garlic until tender and fragrant.
- Stir: Add the herbs and seasonings and stir. Then add in the rest of the ingredients and stir together.
- Boil and Simmer: Bring the soup to a boil and then reduce the heat and let it simmer for 2-3 hours.
- Blend: Scoop out 1 ½ cups of the soup (avoiding the meat) and blend until smooth (using an immersion blender or regular blender). Add it back into the soup and stir to combine.
- Remove: Take out the ham hocks and remove any meat left on the bones and remove the bay leaves.
- Simmer: Let the soup cook for another 30 minutes and serve with crusty bread.
Keep scrolling to the end of the post for the complete recipe card.
Can I Make Ham and Bean Soup in the Slow Cooker?
Yes, just sauté the veggies first on the stove top. Then add everything to a crockpot and cook on low for 4-5 hours or on high for 2-3 hours. I’d still blend 1 ½ cups and add it back into the soup just to thicken the soup a little.
Can I Make Ham and Bean Soup in the Instant Pot?
Yes, same as with the slow cooker, sauté the veggies first either in the Instant Pot or on the stovetop, and then add everything to the Instant Pot. Cook on high pressure for 30 minutes and allow for a natural release. Blend 1 ½ cups of the soup as written in the instructions in the recipe card and add it back to the soup stirring to combine. I love the texture it adds to the broth.
How to Thicken Ham and Bean Soup
Two things I like to do to thicken this soup…first, I add the canned beans in without draining them. Second, pulling out that cup and a half of the broth and veggies to blend really adds to the creaminess of the broth without making it too heavy. It really boosts the depth of flavor too!
What to Serve with Ham and Bean Soup
One of my unbreakable rules with soup is that it has to be with bread! You gotta have something delicious to sop that broth up with! So if you’re making this tasty ham soup, here are some great bread recipes to try:
Storing and Reheating
Leftover soup should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. This soup also freezes extremely well. Let it cool completely and then place in a freezer safe container or ziploc bag. It will keep for up to 3 months.
To reheat frozen soup, let it thaw in the fridge, and then reheat on the stovetop until heated through.
This hearty ham and bean soup recipe is the perfect comfort food for cold days. Packed with hearty ingredients and flavorful broth, it’s the perfect comfort food for a cozy night in. Pour yourself a bowl and enjoy!
More of Our Favorite Soup Recipes
Description
Warm up on a cold day with this delicious and hearty ham and bean soup recipe. Packed with protein and flavor, it’s the perfect comfort food for using up leftover ham.
- 2 Tablespoons Oil
- 4 Celery Stalks, chopped
- 4 Carrots, large, chopped
- 1 Onion, medium, chopped
- 4 Cloves Garlic, minced
- 4 Springs Thyme, leaves stripped
- 1/4 Cup Flat Leaf Italian Parsley, fresh, minced
- 1 teaspoon Ground Mustard
- 7 ½ Cups Vegetable or Chicken Broth
- 1 Large Ham Hock, or 2 small
- 4 Cups Ham, chopped
- 2 Cans Northern or Navy Beans, 15oz, undrained
- 2 Bay Leaves
- 1 teaspoon White Pepper, black is fine
- Salt, to taste
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In large Dutch oven or soup pot, heat the oil over medium heat and sauté celery, carrots, onions and garlic until tender and fragrant, about 10 minutes.
2 Tablespoons Oil, 4 Celery Stalks, 4 Carrots, 1 Onion, 4 Cloves Garlic
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Add the thyme, parsley, and ground mustard. Stir for a few seconds. Stir in the broth or stock, ham bones, ham, beans and bay leaves. Season with the pepper and about 1 teaspoon salt.
4 Springs Thyme, 1/4 Cup Flat Leaf Italian Parsley, 1 teaspoon Ground Mustard, 7 ½ Cups Vegetable or Chicken Broth, 1 Large Ham Hock, 4 Cups Ham, 2 Cans Northern or Navy Beans, 2 Bay Leaves, 1 teaspoon White Pepper, Salt
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Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours.
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Scoop about 1 ½ cups of the soup, avoiding too much of the meat and using an immersion or regular blender, blend until smooth. Add back into the soup.
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Remove the ham hocks, shred off any tender meat and discard the bones. Add the meat back in and remove the bay leaves.
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Cook another 30 minutes. Serve with crusty bread.
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