I made this ham and bean soup on a lazy Sunday, and let me tell you—it completely hit the spot. It’s rich, cozy, and has that slow-simmered flavor without too much effort.

The smoky ham, tender beans, and savory broth blend beautifully. This soup quickly became my go-to for weeknights or cold days. I even caught myself going back for seconds!

Ingredients You’ll Need

Each ingredient here plays an important role in building flavor and texture. I’ve learned a few tricks to make the most out of every component.

2 cups diced ham – leftover ham adds the most flavor, especially with a little fat on it
1 cup dried white beans – soak overnight for the best texture; canned beans also work in a pinch
6 cups chicken broth – use low sodium if you want more control over salt levels
1 medium onion, chopped – gives the soup a sweet, savory base
3 garlic cloves, minced – fresh garlic brings out the richness in the broth
2 medium carrots, diced – they add a subtle sweetness and bright color
2 celery stalks, diced – classic aromatic that rounds out the flavor trio
1 bay leaf – adds an earthy, deep note during simmering
1 teaspoon dried thyme – balances the flavors with a herby touch
Salt and freshly cracked pepper, to taste – always season at the end to avoid overdoing it
1 tablespoon olive oil – just enough to sauté your vegetables

Note: This recipe yields about 4–6 generous servings based on the quantities above.

Variations

There’s so much room to play around with flavors or dietary needs here. I like to switch it up depending on what I have on hand.

Vegetarian: Skip the ham and use veggie broth. Add smoked paprika to mimic the ham’s flavor.
Creamy: Blend half the soup and return it to the pot, or stir in a splash of cream.
Low-sodium: Use unsalted broth and skip added salt until tasting at the end.
Extra hearty: Toss in diced potatoes or sweet potatoes.
Leafy greens: Stir in kale or spinach during the last few minutes of cooking.

Cooking Time

Quick overview of how long you’ll need from start to finish:

Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Equipment You Need

These tools make the process easier and smoother. Here’s what I used:

Large stockpot or Dutch oven – ideal for simmering everything evenly
Wooden spoon or ladle – for stirring and serving without scratching the pot
Cutting board and sharp knife – essential for prepping your vegetables and ham
Measuring cups and spoons – helps keep seasoning and liquids balanced
Fine-mesh strainer – perfect if you’re rinsing canned beans or draining soaked ones

How to Make Ham and Bean Soup?

Making this soup is simple and rewarding. Once everything is prepped, it comes together almost effortlessly.

Prep the Ingredients

I always start by getting everything chopped and ready to go. Dicing the carrots, celery, and onion saves time once the cooking starts. If I’m using dried beans, I soak them overnight or do a quick soak by boiling for two minutes and letting them sit for an hour. Canned beans? Just rinse them well to remove the extra salt.

Sauté the Veggies

I heat olive oil in a large pot over medium heat. Then I toss in the onions, carrots, and celery, and let them cook for about 5–7 minutes until soft and slightly golden. After that, I stir in the garlic and let it cook for just a minute—it smells amazing at this point!

Add the Ham and Seasonings

Next, I add in the diced ham, soaked beans, thyme, and bay leaf. These ingredients start to blend right away, and the aroma tells me I’m on the right track. This step lays the foundation for that deep, savory flavor.

Pour in the Broth and Simmer

I pour in the chicken broth and give everything a good stir. I bring it to a boil, then reduce the heat to low and let it simmer. With dried beans, I let it go for 1.5 to 2 hours. For canned beans, 30–40 minutes works just fine. I stir occasionally to keep things from sticking.

Season and Finish

Once the beans are tender, I fish out the bay leaf and do a taste test. Usually, I’ll add a pinch more salt or some cracked black pepper. If I want to give it an extra smoky note, I’ll toss in a bit of smoked paprika or a dash of cayenne.

Serve It Up

Once it’s done, I ladle the soup into bowls and sometimes top it with chopped parsley or an extra drizzle of olive oil. It’s even better with crusty bread or warm cornbread on the side.

Additional Tips for Making this Recipe Better

Here are a few things I’ve picked up after making this soup more times than I can count:

Don’t skip soaking if you’re using dried beans—it makes a huge difference in texture.
If you have a leftover ham bone, toss it in the pot while simmering for unbeatable flavor.
Let the soup sit for 10–15 minutes before serving so the flavors can settle.
If it thickens too much, just add a little more broth or water.
This soup tastes even better the next day, so I often make it ahead!

How to Serve Ham and Bean Soup?

I love serving this soup hot with something to dip on the side. A slice of crusty sourdough or a hunk of cornbread is perfect.

If you want to get fancy, top the soup with a swirl of cream, a sprinkle of smoked paprika, or some fresh herbs. A big mug or bowl works—just something that keeps it warm while you enjoy every bite.

Nutritional Information

Here’s a quick glance at the nutrition per serving (approximate):

Calories: 320
Protein: 23g
Carbohydrates: 28g
Fat: 13g

This soup offers a great balance of protein and fiber with satisfying comfort.

Make Ahead and Storage

Refrigerating: I let the soup cool and store it in an airtight container in the fridge. It stays fresh for 4 days.
Freezing: I freeze it in individual portions for easy lunches. It lasts about 3 months this way.
Reheating: Reheat on the stove over medium heat or in the microwave until warm, adding a splash of water or broth if needed.

Why You’ll Love This Recipe?

This ham and bean soup has so many things going for it. Here’s why I keep coming back to it:

It’s incredibly filling – A bowl goes a long way, thanks to the protein and fiber.Budget-friendly – Uses pantry staples and leftover ham.
Easy to customize – You can make it dairy-free, vegetarian, or spicy.
Perfect for meal prep – It stores and reheats like a dream.
Loaded with flavor – The slow simmering really pays off!

Ash Tyrrell