Ham and bean soup is a hearty, budget-friendly comfort soup—smoky ham, creamy beans, and vegetables simmered into a thick, cozy bowl.
Ham and Bean Soup
Ingredients
- 2 cups dried white beans (Great Northern or cannellini), or 3 cans cooked beans
- 2–3 cups ham (diced or shredded) or a ham bone
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (chopped)
- 3–4 cloves garlic (minced)
- 6–7 cups chicken broth (or water + stock cubes)
- 1–2 bay leaves
- 1 tsp thyme (dried or fresh)
- 1/2 tsp black pepper
- Salt (add at the end—ham is already salty)
- Optional: chili flakes, smoked paprika, parsley
Instructions
1. Prep beans (if dried)
- Soak overnight in water, then drain
(or skip if using canned beans)
2. Build the base
- In a large pot, sauté onion, carrots, and celery until soft
- Add garlic and cook 30 seconds
3. Add main ingredients
- Add beans, ham (or ham bone), bay leaves, thyme, pepper
- Pour in broth
4. Simmer
- Bring to boil, then reduce heat
- Simmer 1.5–2.5 hours (until beans are soft and soup thickens)
- If using canned beans, simmer 30–45 minutes
5. Finish
- Remove bay leaves and ham bone (if used)
- Shred any meat from bone and return it to soup
- Adjust seasoning (add salt only if needed)
- Optional: mash some beans to thicken soup
Tips
- Ham bone adds the deepest smoky flavor
- Longer simmer = creamier texture
- A splash of vinegar or lemon at the end brightens flavor
- Add spinach or kale near the end for extra nutrition
Serving ideas
- With crusty bread or naan
- Over rice for a more filling meal
- Topped with black pepper or fresh herbs
If you want, I can also give you:
- a slow cooker version (dump-and-go)
- a thicker “bean stew” style version
- or a smoky Cajun-style ham and bean soup
