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Ham and Bean Soup

Ham and Bean Soup

Tender navy beans simmer with smoky ham in a fragrant, nutty broth, enriched with fresh vegetables and herbs for a soul-warming classic soup.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 8 hours
Total Time 9 hours 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

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.

Notes

Quick-soak method: boil beans for 2 minutes, remove from heat, and soak for 1 hour.
Flavors deepen overnight—reheat leftovers gently.
Store cooled soup within 2 hours in airtight containers; refrigerate up to 4 days or freeze up to 2 months.

Nutrition

Serving: 400gCalories: 320kcalCarbohydrates: 35g
Keyword bean soup, Comfort Food, Ham and Bean Soup, ham soup, slow-cooked soup
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