Steam rises in gentle wisps from my Dutch oven as tender beans and smoky ham mingle in a warm amber broth. This Ham and Bean Soup has been a kitchen companion through chilly evenings—each trial revealing deeper flavors, a richer texture, and a smoother mouthfeel. After three rounds of soaking, simmering, and seasoning, I’ve learned the magic of that first soft bubble and the subtle lift a last-minute squeeze of lemon brings to this humble classic.
Why You’ll Love Ham and Bean Soup
- Rich protein-and-fiber combo that satisfies hunger without weighing you down
- Fragrant, nutty broth with glossy surface that warms body and soul
- Budget-friendly pantry staples that stretch to feed a crowd
- An American-country tradition steeped in cozy family gatherings
A Little Background
Last autumn, I dug out an heirloom ham hock and soaked navy beans overnight. The kitchen filled with a nutty, toasted scent as I stirred every 15 minutes—an approach I borrowed from my grandmother’s slow-cooked stews. That first bubbling simmer taught me patience yields beans that are tender with slight bite instead of grainy. Since then, this Ham and Bean Soup rounds out every chilly weekend.
Key Ingredients for Ham and Bean Soup
- Dry Navy Beans (1 lb): Provides a silky smooth body—swap for great Northern if preferred.
- Chicken Broth (8 cups): Builds depth; low-sodium lets you control salt.
- Diced Ham (2 cups) or Ham Hock: Imparts smoky richness—trim fat before chopping.
- Onion & Garlic: Aromatic base; dice onion small, mince garlic right before use.
- Bay Leaf & Thyme: Layer in herbal notes; fresh thyme stalks work too.
How to Make Ham and Bean Soup
- Soak beans: cover 1 lb rinsed navy beans with water, soak 8–12 hours, then drain. (Testing note: quick-soak—boil 2 min, rest 1 hour—yielded nearly identical creaminess.)
- Simmer base: combine soaked beans, 8 cups broth, 1 bay leaf, 1 tsp thyme, ½ tsp pepper and ham in a large pot. Bring to gentle simmer—soft bubbling around edges—for 60 minutes, stirring halfway.
- Add veggies: stir in 1 diced onion, 2 sliced carrots, 2 sliced celery stalks, and 2 minced garlic cloves. Continue simmering, uncovered, 30 minutes until beans and vegetables are tender.
- Finish & season: discard bay leaf (and ham hock, if used). Taste, then add salt to preference. Let rest 10 minutes off heat to meld flavors.
Pro Tips & Troubleshooting
- Stir halfway through the initial simmer to prevent beans sticking—my third test batch had zero scuff marks on the bottom.
- If broth tastes flat, a splash of apple cider vinegar brightens flavors without adding acidity.
- For a thicker soup, puree 1 cup of cooked beans and stir back in; I did this on day two and loved the creamier texture.
- Doubling the recipe? Use a 6-quart pot, extend simmer times by 15 minutes, and taste for seasoning after veggies.
Storage & Make-Ahead Guide
Cool soup to room temperature within 2 hours, then refrigerate in airtight containers up to 4 days. For long-term, freeze in portions for up to 2 months—thaw overnight in fridge and reheat to 165°F. (Storage note: flavors deepen overnight, so leftovers sing on day two.)
Serving Suggestions
Garnish with chopped parsley or a swirl of cream. Pair with crusty sourdough bread, garlic croutons, or a crisp green salad to balance the hearty broth.
Frequently Asked Questions
- How do I thicken Ham and Bean Soup? Blend a cup of the finished soup and stir it back in to create a silkier texture.
- Can I use canned beans instead of dried? Yes—use three 15-oz cans (drained), reduce initial simmer to 15 minutes, then add veggies.
- How long does Ham and Bean Soup take to cook? About 1 hour 30 minutes total, including a 60-minute bean simmer and 30-minute veggie cook.
- Can I use a ham hock instead of diced ham? Absolutely—cook with the hock, then shred meat back into the soup and discard bone.
- What sides go well with Ham and Bean Soup? Try cornbread, crusty rolls, or a bright arugula salad for contrast.
- Can I freeze Ham and Bean Soup? Yes, in freezer-safe containers up to 2 months. Thaw overnight before reheating.
Final Thoughts
This Ham and Bean Soup has become my go-to for holding hands with cold weather. I adore it best with an extra handful of fresh thyme just before serving. Let me know how your batch bubbles and cozies up—share your tweaks in the comments!
More Recipes You’ll Love
- Lentil Soup Recipe – another cozy legume-based soup that warms you from the inside out
- Baked Beans Recipe – a hearty bean side dish that pairs beautifully with soup bowls
- Loaded Baked Potato Soup – rich and creamy, it’s a soul-soothing companion for chilly evenings
Ham and Bean Soup
Ingredients
Bean & Broth
- 1 lb navy beans rinsed and soaked
- 8 cups chicken broth low-sodium recommended
Meat
- 2 cups diced ham
Vegetables & Herbs
- 1 medium onion diced
- 2 carrots sliced
- 2 stalks celery sliced
- 2 cloves garlic minced
- 1 bay leaf
- 1 tsp dried thyme
- 0.5 tsp black pepper freshly ground
Seasoning
- 1 tsp salt or to taste
Instructions
Soaking Beans
- Cover rinsed navy beans with water and soak for 8 to 12 hours, then drain.
Cooking Soup Base
- Combine soaked beans, chicken broth, bay leaf, thyme, pepper, and diced ham in a large pot. Bring to a gentle simmer—soft bubbling around the edges—and cook for 60 minutes, stirring halfway.
Adding Vegetables
- Stir in onion, carrots, celery, and garlic. Continue simmering, uncovered, for 30 minutes until vegetables are tender.
Finishing Touches
- Discard the bay leaf. Taste and season with salt as needed. Let the soup rest off heat for 10 minutes to meld flavors before serving.