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Ham and Bean Soup Recipe
Ash Tyrrell

Ham and Bean Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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!