If you’re looking for a comforting, hearty bowl of goodness that warms you from the inside out, this Ham and Bean Soup Recipe is exactly what you need. I absolutely love how this turns out—thick, flavorful, and packed with tender beans and smoky ham that feels like a big cozy hug on a chilly day. It’s one of those recipes that works perfectly for a lazy weekend meal or when you want to impress friends with minimal fuss.
When I first tried this Ham and Bean Soup Recipe, I was surprised at how the flavors meld together slowly and beautifully, giving you a rich, deep taste that you just can’t rush. Plus, the ingredients are straightforward and easy to find, which means you can have a warm pot bubbling away with little effort. I’ve learned this soup is both budget-friendly and filling, making it a family favorite every single time.
Why You’ll Love This Recipe
- Rich, Smoky Flavor: Using a ham hock or smoked meats infuses the soup with incredible depth.
- Simple, Pantry-Friendly Ingredients: You probably have most of these in your kitchen already, making it easy to whip up anytime.
- Hearty and Filling: This soup is perfect for meal prep or a satisfying dinner that stretches to feed a crowd.
- Slow Simmered Perfection: The long cook time ensures tender beans and meat that literally fall off the bone.
Ingredients You’ll Need
The magic of this Ham and Bean Soup Recipe lies in the harmony of simple ingredients that build layers of flavor. You’ll want fresh veggies and quality smoked ham for the best taste, but don’t worry if you need substitutions—I’ve got tips for that too.
- Great Northern Beans: I recommend soaking these ahead of time—you’ll get perfect tenderness and digestion won’t be an issue.
- Olive Oil: Adds subtle richness and helps sauté the veggies without overpowering flavors.
- Unsalted Butter: Adds a comforting depth and smoothness to the base.
- Carrots: Peeled and thinly sliced so they meld seamlessly into the soup.
- Sweet Yellow Onion: Its gentle sweetness balances the smoky ham beautifully.
- Celery: Thin slices bring in a classic aroma and mild earthiness.
- Garlic: Just a handful of minced garlic elevates the whole dish.
- Low-Sodium Chicken Stock: Keeps the soup savory without being overly salty.
- Water: Used for soaking and extending the broth—simple but essential.
- Ham Hock or Ham Bone: This is the star for flavor, but smoked sausage or bacon works if you’re in a pinch.
- Dried Parisien Bonnes Herbes or Thyme: Herbaceous notes that marry perfectly with ham and beans.
- Dry Mustard: Strengthens and brightens the overall taste.
- Black Pepper, Kosher Salt, Seasoned Salt, Smoked Paprika, Nutmeg: Key spices that add warmth and complexity—you’ll want to add salt gradually to get it just right.
- Bay Leaves: Infuse subtle depth that’s hard to replicate otherwise.
- Bacon Strips: Crispy bits that add texture and extra smoky goodness.
- Optional Garnishes (Hot Sauce, Fresh Parsley or Cilantro): Fresh herbs brighten the soup, and hot sauce gives a nice kick if you like heat.
Variations
I love making this Ham and Bean Soup Recipe my own by switching up what smoked meat I use or adding a little heat. Feel free to play around—this soup is super forgiving and makes a great base for customization.
- Swap the Meat: When I can’t find ham hock, I use smoked sausage or even a ham shank. It changes the texture a bit but keeps the smoky goodness.
- Vegetarian Version: I once made this without ham and used smoked paprika and a bit of liquid smoke instead—still hearty and flavorful!
- Add Greens: Throw in chopped kale or spinach towards the end of cooking for extra color and nutrition.
- Spicy Kick: A pinch of cayenne or a dash of your favorite hot sauce personalizes the soup for those who love heat.
How to Make Ham and Bean Soup Recipe
Step 1: Soak Your Beans
Rinse your Great Northern beans carefully, picking out any discolored ones—that little step saves you from unpleasant surprises later. Bring a large pot of water to a boil, then remove it from the heat before adding your beans to soak for 2 hours. This soaking step is crucial—it softens the beans evenly and helps reduce cooking time while making them easier to digest. After soaking, drain and set aside.
Step 2: Sauté the Base Vegetables
Heat olive oil and butter together in a heavy bottom pot over medium heat. Once the butter is melted and bubbly, toss in your thinly sliced carrots, diced onion, and celery slices. Cook, stirring occasionally, until these veggies become tender and fragrant—about 8 to 10 minutes. This slow sauté really brings out the natural sweetness, which balances the smoky ham later on perfectly.
Step 3: Add Garlic and Liquids
Drop in the minced garlic and stir for about 30 seconds until you can smell its aroma—don’t let it brown or it’ll turn bitter. Next, add your chicken stock, water, ham hock or bone, herbs, spices, and bacon strips. Bring this to a gentle boil before lowering the heat, then cover and simmer for 1 hour. This long simmer extracts all that smoky, savory flavor from the ham bone while softening the bacon and infusing your broth.
Step 4: Add the Beans and Slow Cook
Stir in the soaked beans, raise the heat to get it boiling again, and then reduce to a low simmer for 2 more hours. This is where patience pays off—the beans get creamy and the ham meat loosens from the bones. Give it an occasional stir to prevent sticking, and you’ll notice the soup thickening wonderfully. Taste near the end and add salt if needed since salt can slow cooking if added too early.
Step 5: Finish and Serve
Remove the ham bone and bay leaves, then shred the meat and return it to the pot, discarding any bones. Take out the bacon strips—you can crisp these up as an add-on garnish if you like! Give the soup a final taste, adjust seasonings, and ladle into bowls. A dash of hot sauce or a sprinkle of fresh herbs like parsley or cilantro elevates the flavors just right.
Pro Tips for Making Ham and Bean Soup Recipe
- Soak Beans Properly: I learned that soaking beans in hot water cuts soaking time and helps avoid bitter flavors.
- Cook Low and Slow: Simmering gently for hours is key to tender beans and deeply developed flavors.
- Hold Off on Salt: Adding salt too early slows bean softening; always salt towards the end after tasting.
- Upgrade with Garnishes: Crispy bacon bits and fresh herbs add texture and brightness to the hearty soup.
How to Serve Ham and Bean Soup Recipe
Garnishes
I usually top my bowls with chopped fresh parsley—it’s simple but really brightens the smoky flavors. Sometimes I add a few dashes of hot sauce when I want a little zing. Crispy bits of bacon from the cooking stage make an irresistible garnish too, adding crunch and extra smoky taste.
Side Dishes
This soup goes beautifully with crusty bread, buttery cornbread, or flaky biscuits to soak up all those rich flavors. I’ve found that a side salad with acid like a simple vinaigrette balances the hearty soup nicely, especially if you’re serving it for a larger meal.
Creative Ways to Present
For family gatherings, I’ve served this Ham and Bean Soup Recipe in rustic bread bowls which always wow the crowd. You can also put out a garnishing station with chopped herbs, hot sauce, and crispy bacon bits so everyone can customize their own bowl. It’s a fun way to make serving interactive!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in airtight containers in the fridge where they keep well for up to 4 days. The flavors deepen beautifully as it rests, so sometimes I think the soup tastes even better the next day—and reheating is a breeze!
Freezing
This soup freezes wonderfully. I portion it out into freezer-safe containers and it keeps for 3 months. When you thaw it, stir gently to recombine any settled ingredients and heat slowly over low heat to avoid breaking the beans down too much.
Reheating
I reheat my leftover Ham and Bean Soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of water or broth helps maintain the perfect consistency. Avoid boiling again as it can toughen the meat and overcook the beans.
FAQs
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Can I use canned beans instead of dry beans in this Ham and Bean Soup Recipe?
Absolutely! Using canned beans can save time since you skip the soaking and long cooking steps. Just rinse and drain them well before adding to the soup near the end of cooking to avoid mushiness. Keep in mind canned beans won’t absorb quite the same smoky flavor as the slow-cooked dried ones but the soup will still taste delicious.
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What’s the best ham substitute if I can’t find a ham hock?
If ham hocks aren’t available, smoked sausage, ham shanks, or even smoked bacon strips work well. They all bring smoky richness—though the texture varies slightly. Just adjust cooking times accordingly and pick what’s easiest to find.
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Why shouldn’t I add salt at the beginning of cooking the beans?
Adding salt too early can actually prevent beans from softening properly during cooking, making your soup tough and chewy. It’s best to add salt after the beans have softened—about an hour into cooking—and then adjust seasoning to taste at the end.
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Can I make this Ham and Bean Soup Recipe in a slow cooker?
Yes! Brown your veggies and cook the ham a bit before transferring everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until beans are tender and flavors have melded. Just remember to check seasoning toward the end since slow cookers can mellow spices.
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How can I thicken my Ham and Bean Soup if it’s too thin?
I like to scoop out some of the cooked beans and mash them before stirring back into the soup—instant natural thickener! You can also simmer uncovered for a bit longer to reduce excess liquid.
Final Thoughts
This Ham and Bean Soup Recipe has been a real staple for me when I want something satisfying but uncomplicated. I love how all the flavors come together with just a little patience, and it’s so rewarding to watch those beans turn tender and silky. If you give it a try, I bet it’ll become one of your go-to comfort meals as well. Trust me—you’ll want this soup on repeat during colder months or whenever you crave a genuine bowl of homey goodness.
Print
Ham and Bean Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 5 hours 35 minutes
- Yield: 8 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Ham and Bean Soup featuring tender Great Northern beans simmered with smoky ham hock, vegetables, and aromatic herbs. Perfect for a cozy meal, this recipe uses slow simmering to develop deep flavors and is garnished with fresh herbs and optional hot sauce for a flavorful finish.
Ingredients
Beans and Legumes
- 1 pound dry Great Northern Beans (can use Cannellini or Navy beans as well)
Meats
- 2 pounds ham hock (or ham bone)
- 2 pounds ham shank, pork shank, smoked bacon, or smoked sausage (alternative)
- 4 strips bacon
Vegetables and Aromatics
- 5 carrots, peeled and cut into ⅛ inch thick slices
- 1 sweet yellow onion, peeled and diced
- 2 ribs celery, cut into ⅛ inch-thick slices
- 3 cloves garlic, minced
Liquids
- 4 cups low-sodium chicken stock
- 4 cups water plus more for soaking the beans
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Spices and Seasonings
- 1 teaspoon dried Parisien Bonnes Herbes or dried thyme
- 1 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher salt (add after cooking for an hour, to taste)
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 3 bay leaves
Optional Garnishes
- Hot sauce
- Chopped fresh parsley or cilantro
Instructions
- Soak the Beans: Rinse the dry Great Northern beans, discarding any discolored ones. Bring water to a boil in a large pot, then remove from heat and add the beans. Cover and let them soak for 2 hours, then drain.
- Sauté Vegetables: Heat olive oil and butter in a Dutch oven or large soup pot over medium heat. Add carrots, onion, and celery, and sauté until tender. Add minced garlic and cook for an additional 30 seconds to release aroma.
- Add Soup Base Ingredients: Pour in chicken stock and water, then add ham hock (or ham bone), ham shank (or alternative meats), dried herbs, dry mustard, black pepper, seasoned salt, smoked paprika, ground nutmeg, bay leaves, and bacon strips. Bring to a boil.
- Simmer Soup: Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally to meld flavors and tenderize the meat.
- Add Beans and Continue Cooking: Add the drained beans to the pot. Bring soup back to a boil, then reduce heat to low and simmer for an additional 2 hours, or until the meat easily falls from the bones, stirring occasionally.
- Remove Meat and Finish: Take the meat off the bones and return the chopped meat to the soup. Discard bones, bacon strips, and bay leaves. Taste and adjust salt if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Add hot sauce if desired. Serve with bread, cornbread, or biscuits for a complete meal. Enjoy!
Notes
- Use canned beans instead of soaking your own to save time, but ensure beans are fully cooked before eating to avoid gastrointestinal distress.
- If ham bone is unavailable, substitute with pork shank, smoked bacon, or smoked sausage.
- Do not add salt until the soup has cooked for at least one hour, then season to taste.
- Simmering low and slow is key to tender meat and flavorful broth.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg
