Smoky Ham and Bean Soup Recipe That Feels Like Home

I recently made this Ham and Bean Soup Recipe, and let me tell you—it’s pure comfort in a bowl. There’s something about the aroma of simmering ham with beans and vegetables that just warms your whole kitchen. I love how the flavors deepen when you let the soup sit for a day.

The beans thicken the broth naturally, creating a hearty, satisfying meal. Today, I’m sharing my step-by-step version so you can enjoy it too. You can also enjoy similar comfort with Sweetheart Cinnamon Rolls Recipe for dessert after your soup.

Ingredients

Here’s what I use to make this soup truly delicious:

• 1 pound (2 1/2 cups) dry white beans, such as cannellini or Great Northern – they create a creamy, thick texture.
• 2 quarts water – enough to cover the beans and make a rich broth.
• 2 to 3 pounds smoked ham shanks or ham hocks – shanks have more meat, giving the soup a heartier flavor.
• 2 teaspoons Herbes de Provence or Italian seasoning – adds aromatic depth.
• 1 tablespoon extra virgin olive oil – enhances the sautéed veggies with richness.
• 1 cup diced onions (about 1 small onion) – provides a savory base.
• 1 cup chopped celery (2–3 ribs) – adds subtle earthiness and crunch.
• 2/3 cup chopped carrots (1 medium carrot) – contributes a natural sweetness.
• 2–3 cloves garlic, minced – for a warm, pungent punch.
• Tabasco sauce – optional, for a touch of heat.
• Salt and pepper – to taste.
• Fresh parsley – for garnish and freshness.

Note: several serving as a note of full line under the ingredients quantity.

Variations

This recipe is flexible, so you can tweak it based on your dietary needs or flavor preferences:

• Use low-sodium chicken or vegetable broth instead of water for added depth.
• Swap ham shanks with smoked turkey leg for a leaner version.
• Make it dairy-free and sugar-free naturally—this recipe doesn’t require either.
• Add a splash of apple cider vinegar at the end for brightness.
• Mix in different beans like navy or butter beans for variety. You can also enjoy similar creamy comfort in Creamy Lobster Mac & Cheese Recipe for a seafood twist.

Cooking Time

Here’s how long it takes to prepare this soup:

• Prep Time: 10 minutes
• Cooking Time: 3 hours 30 minutes
• Total Time: 3 hours 40 minutes

Equipment You Need

• Large pot – for soaking beans.
• Stockpot – to simmer the ham and vegetables.
• Wooden spoon – for stirring the soup.
• Knife and cutting board – for chopping vegetables.
• Colander – to drain soaked beans.

How to Make Ham and Bean Soup Recipe?

Soak the Beans

I always start by soaking my beans in plenty of water. Boil water, remove from heat, and let the beans sit for about 2 hours. This softens them and reduces cooking time.

Simmer the Ham

While beans soak, I simmer the smoked ham in a stockpot with water. This creates a deeply flavorful broth as the meat slowly releases its smoky goodness.

Sauté the Vegetables

I heat olive oil and sauté onions, celery, carrots, and garlic until fragrant. This builds a savory foundation that blends beautifully with the beans and ham.

Combine and Cook

Once beans are soaked and drained, I add them to the ham broth along with sautéed vegetables and seasonings. Simmer everything for 2–3 hours until beans are tender and the flavors meld.

Finish with Seasoning

I taste the soup and adjust salt, pepper, and a dash of Tabasco if desired. Garnish with fresh parsley before serving for a fresh, bright touch.

Additional Tips for Making this Recipe Better

From my experience, these tips elevate the soup:

• I always choose fresh herbs rather than dried for a brighter flavor.
• Letting the soup sit overnight makes the flavors even richer.
• I remove the ham bones after cooking, shred the meat, and return it to the pot for easy eating.
• Skim any excess fat off the top for a cleaner broth.
• I like adding a squeeze of lemon juice just before serving to balance the richness.

How to Serve Ham and Bean Soup Recipe?

This soup is hearty enough to serve as a meal on its own or with sides. I love presenting it in rustic bowls with a sprinkle of fresh parsley. Crusty bread or cornbread makes a perfect pairing. For extra flair, I sometimes drizzle a little olive oil on top before serving.

Nutritional Information

Here’s a rough idea of what’s in a hearty serving:

• Calories: 300–350 per serving
• Protein: 20–25 grams
• Carbohydrates: 35–40 grams
• Fat: 8–10 grams

Make Ahead and Storage

Refrigeration

This soup keeps well in the fridge for up to 5 days. I find the flavors only improve as it sits.

Freezing

I freeze individual portions in airtight containers for up to 3 months. It’s great for quick meals later.

Reheating

Reheat over low heat, stirring occasionally. You can thaw overnight or cook straight from the freezer—just add a splash of water if needed.

Why You’ll Love This Recipe?

Here’s why I can’t get enough of this soup:

• It’s easy to make with simple ingredients I usually have on hand.
• The flavors improve the next day, making it perfect for meal prep.
• Highly versatile—you can adjust beans, veggies, and protein.
• It’s hearty and comforting, especially on cold days.
• Naturally dairy-free and free of added sugar, so it suits multiple diets.

Making this ham and bean soup is one of those recipes that feels like a warm hug from the inside out. It’s simple, flexible, and endlessly satisfying.

Ash Tyrrell

Ham and Bean Soup Recipe

I recently made this ham and bean soup, and let me tell you—it’s pure comfort in a bowl. There’s something about the aroma of simmering ham with beans and vegetables that just warms your whole kitchen

Print Recipe Pin Recipe

Total Time 3 hours hrs 40 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 pound 2 1/2 cups dry white beans, such as cannellini or Great Northern – they create a creamy, thick texture.
• 2 quarts water – enough to cover the beans and make a rich broth.
• 2 to 3 pounds smoked ham shanks or ham hocks – shanks have more meat giving the soup a heartier flavor.
• 2 teaspoons Herbes de Provence or Italian seasoning – adds aromatic depth.
• 1 tablespoon extra virgin olive oil – enhances the sautéed veggies with richness.
• 1 cup diced onions about 1 small onion – provides a savory base.
• 1 cup chopped celery 2–3 ribs – adds subtle earthiness and crunch.
• 2/3 cup chopped carrots 1 medium carrot – contributes a natural sweetness.
• 2 –3 cloves garlic minced – for a warm, pungent punch.
• Tabasco sauce – optional for a touch of heat.
• Salt and pepper – to taste.
• Fresh parsley – for garnish and freshness.

Method

 

1. I always start by soaking my beans in plenty of water. Boil water, remove from heat, and let the beans sit for about 2 hours. This softens them and reduces cooking time.
2. While beans soak, I simmer the smoked ham in a stockpot with water. This creates a deeply flavorful broth as the meat slowly releases its smoky goodness.
3. I heat olive oil and sauté onions, celery, carrots, and garlic until fragrant. This builds a savory foundation that blends beautifully with the beans and ham.
4. Once beans are soaked and drained, I add them to the ham broth along with sautéed vegetables and seasonings. Simmer everything for 2–3 hours until beans are tender and the flavors meld.
5. I taste the soup and adjust salt, pepper, and a dash of Tabasco if desired. Garnish with fresh parsley before serving for a fresh, bright touch.

Notes

• I always choose fresh herbs rather than dried for a brighter flavor.
• Letting the soup sit overnight makes the flavors even richer.
• I remove the ham bones after cooking, shred the meat, and return it to the pot for easy eating.
• Skim any excess fat off the top for a cleaner broth.
• I like adding a squeeze of lemon juice just before serving to balance the richness.