If you’re craving a comforting bowl of goodness that brings memories of cozy family dinners, you have to try this Hearty Ham and Bean Soup Recipe. It’s one of those dishes that’s as nourishing as it is delicious, perfect for chilly evenings or anytime you want something wholesome and satisfying. Trust me, once you make it, you’ll wonder how you ever lived without it.
Why You’ll Love This Recipe
- Rich, Deep Flavor: The ham bone simmers low and slow, infusing the soup with an irresistible smoky, savory taste.
- Simple, Pantry-Friendly Ingredients: With everyday staples like beans, carrots, and celery, you can throw this together without a special trip to the store.
- Flexible Cooking Options: Whether you want to use a slow cooker or stovetop, this recipe adjusts to your schedule and kitchen setup.
- Perfectly Balanced Texture: Creamy beans and tender veggies come together in a soup that’s hearty without being heavy.
Ingredients You’ll Need
These ingredients harmonize beautifully, with the ham bone delivering a profound flavor base and the beans providing that creamy, satisfying body. When shopping, fresh veggies and a good-quality ham bone really elevate the soup’s depth, so don’t skip on those.
- Dried Navy Beans: Small white beans cook evenly and become creamy, but you can swap cannellini or great northern beans if you prefer.
- Ham Bone (or Ham Hock/Steak/Leftover Ham): The star player for smoky richness—if you only have leftover ham, no worries, just adjust cooking times.
- Onion: Adds sweetness and depth; diced finely for even cooking.
- Celery: Gives a subtle savory crunch and aroma.
- Garlic: Essential for that classic comforting soup flavor—freshly minced is best.
- Fresh Thyme (or dried): Brings gentle herbal notes that brighten the broth.
- Sea Salt: Enhances all the flavors; if using broth, add carefully to avoid over-salting.
- Black Pepper: Adds just the right amount of warmth and spice.
- Water or Broth: Water works great with the ham bone, but broth adds extra flavor if ham bone isn’t available.
- Carrot: Sweetens up the soup and adds a lovely pop of color and texture.
Variations
I love how adaptable this Hearty Ham and Bean Soup Recipe is—you can tweak it based on what you have or want. I often switch things up depending on the season or what my family’s craving.
- Vegetarian Variation: Skip the ham and use vegetable broth with smoked paprika to mimic the smoky depth.
- Bean Swap: Try different white beans for subtle flavor changes; great northern beans are a nice alternative if navy beans aren’t handy.
- Extra Veggies: Toss in diced potatoes or kale for added texture and nutrition.
- Spice It Up: A pinch of cayenne or smoked chili powder adds a subtle kick without overwhelming the comforting vibe.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prepare Your Beans (Soak or Not!)
If you have time, I recommend soaking your navy beans overnight in plenty of water—it helps speed up cooking and yields creamier beans. But if you’re short on time, you can skip this step. Just remember unsoaked beans will need a longer cook time. Sorting and rinsing the beans well also keeps the soup tasting fresh and prevents grit.
Step 2: Load Up Your Slow Cooker
Throw the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and pepper into your 5-quart slow cooker. Then pour in enough cold water or broth to cover the beans by about an inch. This layering is important because during cooking, you’ll want enough liquid to keep everything submerged. One trick I learned is to check in halfway through and top up the liquid if needed—dry beans mean dry soup, and no one wants that.
Step 3: Set It and Forget It (Mostly)
Set your slow cooker on LOW and let it work its magic—6 hours if the beans were soaked, 9 if not. During that time, the ham bone dissolves flavor into the broth, and the beans soften to perfection. About an hour before serving, stir in the diced carrots so they cook just right without getting mushy.
Step 4: Final Touches for Perfect Texture
Once everything’s tender, remove the ham bone and any bits of gristle or bones you find. For my favorite creamy texture, I grab a potato masher and gently mash a portion of the beans right in the pot—this thickens the broth beautifully without any extra ingredients. Finally, shred or dice any leftover ham meat and stir it back in for meaty goodness.
Pro Tips for Making Hearty Ham and Bean Soup Recipe
- Check Bean Doneness Frequently: Beans vary in age and size; taste a few towards the end and add a bit more cooking time if needed.
- Add Ham Last: Toss your leftover ham in during the last 30 minutes to keep it tender and juicy, not dry and chewy.
- Adjust Liquid Levels: Don’t be afraid to add extra water or broth during cooking if it looks like it’s drying out—soups can be forgiving!
- Use Bone-In Ham for Depth: A ham bone packs in so much smoky flavor that’s hard to replicate with just meat alone.
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
I love a sprinkle of freshly chopped parsley or thyme leaves right before serving—it brightens up the deep stew flavors. A dash of cracked black pepper or even a drizzle of good-quality olive oil adds that extra something special. For a little indulgence, a swirl of sour cream or a spoonful of grated cheese works wonders.
Side Dishes
Crusty bread is my go-to companion for this soup—nothing beats dipping warm slices into the simmering bowl. Cornbread or garlic toast also make fantastic sidekicks. On lighter days, a simple green salad with a tangy vinaigrette complements the soup’s richness beautifully.
Creative Ways to Present
For cozy dinner parties, I like to serve the soup in rustic soup crocks with a dollop of crème fraîche and a sprig of thyme on top—it really elevates the presentation. You could also ladle it into mini pumpkin bowls for a charming fall touch. It’s the kind of dish that practically invites warm conversations and slow savoring.
Make Ahead and Storage
Storing Leftovers
I always let the soup cool to room temperature before transferring it to airtight containers. It keeps perfectly in the fridge for up to five days, and honestly, the flavors deepen wonderfully overnight, so leftovers might taste even better.
Freezing
This soup freezes like a dream! Portion it into freezer-safe containers or heavy-duty bags and it will keep for up to three months. Just be sure to leave space for expansion. When thawed, it barely loses any of its creamy, hearty charm.
Reheating
When reheating, I like to do it slowly on the stove over low heat with a splash of water or broth to refresh the consistency. This helps the soup regain its just-cooked texture without drying out. Stir frequently and enjoy the lovely aromas that fill your kitchen as it warms back up.
FAQs
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Can I use canned beans instead of dried beans?
Absolutely! If you’re short on time, canned white beans are a great shortcut. Just rinse and drain 4 cans (15 ounces each) and add them during the last hour of slow cooking or the last 30 minutes on the stovetop. This prevents overcooking and keeps the beans intact.
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What if I don’t have a ham bone?
No worries – use broth (chicken or turkey) instead of water for a flavorful base and add chopped leftover ham during the final cooking stage. This method still yields a tasty soup, just with a slightly lighter smoky flavor.
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How do I know when the beans are done?
Beans are done when they’re tender all the way through with no chalky bite in the center. Taste a few beans toward the end of cooking and adjust time if needed. Every batch can be a bit different due to bean age and size.
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Can I thicken the soup if it’s too watery?
Definitely! Use a potato masher to mash some beans directly in the pot, or pulse a few times with an immersion blender. This naturally thickens the broth without adding extra ingredients.
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What’s the best way to store leftovers?
Cool your soup to room temperature, then store in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in meal-sized portions for up to 3 months.
Final Thoughts
This Hearty Ham and Bean Soup Recipe has become one of my all-time favorites because it reminds me of home-cooked meals that bring everyone to the table. It’s forgiving, adaptable, and downright delicious every single time. I hope you enjoy making it as much as I do—and that every spoonful feels like a warm hug on a cool day. So go ahead, give it a try and let it become your own kitchen classic.
Print
Hearty Ham and Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 10 cups
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This classic Ham and Bean Soup is a hearty, comforting dish made with tender white beans, a flavorful ham bone, and fresh vegetables. Slow-cooked to perfection, it delivers a rich, savory broth infused with smoky ham and aromatic herbs, making it an ideal meal for cozy days. Easily adaptable with different white beans and broth types, this recipe offers flexible cooking options and simple preparation for a nourishing, satisfying soup.
Ingredients
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
Instructions
- Prepare the Beans: (Optional) Soak the navy beans overnight in 8 cups of water. Drain and discard the soaking liquid to reduce cooking time and improve digestibility. Alternatively, you can use the beans unsoaked, but expect a longer cook time.
- Add Ingredients to Slow Cooker: Place the sorted beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and black pepper into a 5-quart slow cooker. Add water or broth to cover the beans by approximately one inch. This ensures even cooking and prevents burning during the long cooking time.
- Slow Cook Beans and Ham Bone: Set the slow cooker to LOW and cook for 6 hours if beans were soaked, or 9 hours if unsoaked. During cooking, monitor the liquid level and add more water or broth as necessary to keep the beans covered.
- Add Carrots and Continue Cooking: During the final hour, stir in the diced carrots. Continue to cook until both beans and carrots are tender, ensuring vegetables maintain some texture while flavors meld.
- Remove Ham Bone and Shred Meat: Once cooking is complete, carefully remove the ham bone, discarding any bones or gristle. Shred or dice any remaining ham meat from the bone and return it to the soup to keep the ham tender and flavorful.
- Optional Thickening: For a creamier texture, use a potato masher to mash some beans directly in the pot, thickening the broth. Alternatively, pulse briefly with an immersion blender to reach desired consistency.
- Serve and Store: Ladle the soup into bowls and serve hot. Cool leftovers to room temperature and store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Navy beans, cannellini, or great northern beans all work well. Navy beans cook faster due to smaller size, but soak time and bean age affect cooking duration.
- Water vs. Broth: If using a ham bone, plain water suffices as the bone imparts ample flavor. Without a ham bone, chicken or turkey broth adds necessary richness. When using broth, reduce or omit added salt to prevent over-seasoning.
- No Ham Bone? When using only leftover ham, use broth instead of water for better flavor. Add the ham during the last 30 minutes of cooking to maintain tenderness.
- Final Cook Time Variation: Beans may cook faster or slower depending on size, age, and soak status. Taste test beans periodically; if still firm, increase heat slightly to finish cooking.
- Want Thicker Soup? Mash some cooked beans in the pot or blend briefly with an immersion blender after cooking to thicken the broth.
- If Using Canned Beans: Substitute 4 (15-ounce) cans of rinsed white beans. Add these during the final hour in the slow cooker or the last 30 minutes on the stovetop to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 30 mg
