I absolutely love making and enjoying a warm bowl of homemade ham and bean soup! This classic recipe is a comforting and flavorful dish that is perfect for the colder months. The combination of tender ham, hearty beans, and aromatic herbs creates a delicious and satisfying meal.

To make this soup, I start by simmering the ham bone or diced ham with onions, garlic, and carrots to develop a rich and savory base. Then, I add in a variety of beans such as navy, kidney, and black beans along with chicken broth, bay leaves, and thyme. After letting it simmer for a couple of hours, the soup becomes thick and hearty. The flavors meld together beautifully, and every spoonful is filled with delicious goodness. It’s a simple yet incredibly tasty soup that warms the soul and fills the belly!

Ingredients Needed for This Recipe

1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced

2 celery stalks, diced
2 garlic cloves, minced
1 pound cooked ham, diced

1 pound dried great northern beans, soaked overnight and drained
8 cups chicken broth
1 teaspoon dried thyme

1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped for garnish (optional)

Instructions for Making Ham and Bean Soup

Prepare the Beans: If you haven’t done so already, begin by soaking the dried great northern beans overnight in a large bowl covered with several inches of cold water. Drain and rinse the beans before using.
Sauté the Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until they are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Ham and Beans: To the pot, add the diced ham, soaked and drained beans, chicken broth, dried thyme, and bay leaf. Stir to combine all the ingredients.

Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and simmer. Allow the soup to cook for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened. Stir occasionally to prevent sticking, and add more broth or water if the soup becomes too thick for your liking.
Season and Serve: Once the beans are tender, remove the bay leaf and discard. Taste the soup and adjust the seasoning with salt and pepper as needed. If desired, you can mash some of the beans against the side of the pot with a spoon to thicken the soup further.
Garnish and Serve: Ladle the soup into bowls and, if using, sprinkle with chopped fresh parsley for garnish. Serve hot with crusty bread on the side for a complete and satisfying meal.

Enjoy your homemade Ham and Bean Soup! It’s a simple, delicious, and nutritious dish that warms you up from the inside out.

Tips for Perfecting the Recipe

Choosing the Right Ingredients: The quality of your ingredients can significantly impact the flavor of your soup. Opt for a high-quality, low-sodium chicken broth to control the saltiness of your soup. When it comes to ham, choose a piece with a bit of fat for more flavor. If your ham is very salty, adjust the amount of added salt accordingly.

Soaking the Beans: Soaking the beans overnight helps them cook more evenly and reduces cooking time. If you forget to soak them overnight, use the quick soak method: boil the beans for 2 minutes, then let them sit off the heat for 1 hour before draining and using.

The Art of Simmering: Cooking the soup on a low simmer is key to developing the flavors without overcooking the beans or ham. A gentle simmer means small bubbles occasionally rise to the surface, not a full rolling boil.

Adjusting the Thickness: The consistency of the soup can be adjusted to your liking. For a thicker soup, remove a cup of beans, mash them with a fork, and stir them back into the pot. For a thinner soup, add more chicken broth or water.

Seasoning the Soup: It’s best to season the soup towards the end of cooking. Beans can absorb a lot of salt, and the ham adds its own saltiness to the dish. Taste and adjust the seasoning with salt and pepper just before serving.

Using Leftovers: This soup is excellent for using up leftover ham from holidays or other meals. You can also vary the type of beans for different textures and flavors, although great northern beans are traditional.

Serving Suggestions

Accompaniments: Serve this hearty soup with a side of crusty bread, cornbread, or biscuits for dipping and soaking up the flavorful broth. A simple green salad with a vinaigrette dressing can add a fresh contrast to the rich soup.

Toppings: Offer a variety of toppings to let everyone customize their bowl. Options can include chopped fresh parsley, grated cheese, diced red onion, sour cream, or croutons for added texture and flavor.

Wine Pairing: A light to medium-bodied white wine, such as Sauvignon Blanc or a Chardonnay, can complement the savory flavors of the soup. For red wine lovers, a Pinot Noir with its fruity notes and light tannins pairs nicely.

For a Complete Meal: Consider serving the soup as part of a larger meal. A charcuterie board with various cheeses, meats, olives, and pickles before the soup can make for a delightful dining experience.

Frequently Asked Questions

Can I use canned beans instead of dried? Yes, you can use canned beans as a time-saving alternative. You’ll need about 3 to 4 cans (15 oz each) of beans, drained and rinsed. Reduce the cooking time since canned beans are already cooked. Add them to the soup after the ham and vegetables have simmered in the broth for about 30 minutes to heat through.

How can I make the soup vegetarian? To make a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. Add smoked paprika for the smoky flavor that the ham would provide.

Can this soup be frozen? Yes, Ham and Bean Soup freezes well. Cool the soup completely and store it in freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little water or broth if it’s too thick.

What if I don’t have a ham bone? If you don’t have a ham bone, you can still make a flavorful soup. The ham bone adds depth and richness, but you can use just diced ham. Consider adding a bit of liquid smoke or smoked paprika to mimic the deeper flavors the bone would impart.

How can I thicken the soup without mashing the beans? If you prefer not to mash the beans, you can make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Stir this into the soup and simmer for a few minutes until thickened. Alternatively, you can blend a small portion of the soup and stir it back in.

Is it possible to overcook the soup? Yes, prolonged cooking can make the beans too mushy and break down the vegetables too much. It’s best to check the soup regularly as it simmers and test the beans for doneness. Once the beans are tender and the flavors melded, the soup is ready.

Ham and Bean Soup

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This timeless Ham and Bean Soup recipe offers the ultimate comfort food experience, ideal for brisk weather or whenever you crave a filling and delicious dish.

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 carrots peeled and diced
2 celery stalks diced
2 garlic cloves minced

1 pound cooked ham diced
1 pound dried great northern beans soaked overnight and drained
8 cups chicken broth

1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Fresh parsley chopped for garnish (optional)

Instructions

Prepare the Beans: If you haven’t done so already, begin by soaking the dried great northern beans overnight in a large bowl covered with several inches of cold water. Drain and rinse the beans before using.
Sauté the Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until they are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Ham and Beans: To the pot, add the diced ham, soaked and drained beans, chicken broth, dried thyme, and bay leaf. Stir to combine all the ingredients.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and simmer. Allow the soup to cook for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened. Stir occasionally to prevent sticking, and add more broth or water if the soup becomes too thick for your liking.
Season and Serve: Once the beans are tender, remove the bay leaf and discard. Taste the soup and adjust the seasoning with salt and pepper as needed. If desired, you can mash some of the beans against the side of the pot with a spoon to thicken the soup further.

Garnish and Serve: Ladle the soup into bowls and, if using, sprinkle with chopped fresh parsley for garnish. Serve hot with crusty bread on the side for a complete and satisfying meal.