There are few dishes that evoke the same feeling of cozy, thrifty, and satisfying comfort as a huge bowl of Basic Ham and Bean Soup. This is the recipe you make when the weather turns cold, when the budget is tight, or—most importantly—when you have a leftover ham bone from a holiday dinner. It transforms simple dried beans and ham scraps into a rich, smoky, and unbelievably thick soup that requires no cream whatsoever.
Our recipe focuses on maximizing that quintessential savory flavor, starting with the classic combination of smoky ham and aromatic vegetables. We also share the secret to achieving that deep, velvety texture by partially blending some of the beans, making every spoonful feel luxurious and hearty. Forget the thin, watery versions you might have tried; this is the slow-simmered, traditional homemade Ham and Bean Soup your grandmother used to make.
It’s an incredibly rewarding meal, requiring mostly hands-off simmering time, and it freezes beautifully, making it an ideal candidate for meal prep. Get ready to turn yesterday’s holiday centerpiece into today’s most comforting soup.
Why This Ham and Bean Soup Stands Apart
The simplicity of Ham and Bean Soup is its strength, but a few key steps ensure that the flavor is anything but basic.
- The Power of the Ham Bone: The key to true depth of flavor in a great Ham and Bean Soup is simmering it with the actual ham bone. The bone marrow, residual meat, and connective tissue release gelatin and fat over the long cook time, infusing the broth with a smoky richness that cannot be replicated with just cubed ham.
- Naturally Creamy Texture: We achieve a thick, creamy consistency by using dried Great Northern beans and simmering them until they fall apart. We then use an immersion blender to partially puree a small amount of the soup, creating a rich texture without adding a single drop of heavy cream or flour.
- Budget-Friendly Excellence: This is the ultimate economical meal. Dried beans are cheap, and the recipe is designed to utilize inexpensive ham scraps or that leftover bone that might otherwise be discarded.
- Make-Ahead and Freezer Superstar: This soup tastes even better the next day after the flavors have fully married. It’s also one of the easiest soups to freeze, making batch cooking simple.
Ingredients
This recipe uses simple pantry staples, emphasizing the quality of your beans and the smokiness of your ham.
For the Ham and Bean Soup
- 1 pound dried Great Northern beans (or navy beans)
- 8 cups low-sodium chicken broth (or water/broth mix)
- 4 cups water
- 1 large smoked ham bone (or 1 smoked ham hock)
- 1 tablespoon olive oil or unsalted butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cubed cooked ham (optional, for extra meatiness)
- 1 teaspoon black pepper
- Salt (to taste, adjusted only at the end)
Step-by-Step Instructions: Simmering to Perfection
The key to this Basic Ham and Bean Soup is low, slow simmering to allow the flavors to develop and the beans to tenderize completely.
Part 1: Bean Prep and Sauté (10 Minutes + Soaking Time)
- Quick Soak Method (Recommended): Place the dried beans in a large pot and cover them with water (about 3 inches above the beans). Bring to a boil, boil rapidly for 2 minutes, then remove from heat, cover the pot, and let the beans stand for 1 hour. Drain and rinse the beans thoroughly. OR Overnight Soak: Place the beans in a bowl, cover with water, and let them soak overnight (8-12 hours). Drain and rinse.
- Sauté Aromatics: In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery (your mirepoix). Sauté for 7–8 minutes until the vegetables are softened and the onions are translucent.
- Add Garlic and Spices: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
Part 2: The Long Simmer (2–3 Hours)
- Combine: Add the rinsed beans, ham bone (or hock), the 8 cups of broth, 4 cups of water, black pepper, and bay leaf to the pot.
- Bring to Boil: Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot and allow the soup to simmer gently for 2 to 3 hours, or until the beans are completely tender and soft.
- Stirring Check: Stir the soup every 30 minutes to ensure the beans aren’t sticking to the bottom of the pot. If the soup looks too thick during simmering, add a little extra water or broth.
Part 3: Finishing and Serving (15 Minutes)
- Remove Ham Bone: When the beans are tender, remove the ham bone/hock and discard the bay leaf. Place the bone on a cutting board to cool.
- Shred Meat: Once the bone is cool enough to handle, pull off any meat, shred it, and return the meat (and the optional 1 cup of cubed ham) to the pot. Discard the bone, skin, and fat.
- Create Creaminess (The Secret): Use an immersion blender to blend about 1/4 to 1/3 of the soup directly in the pot. Alternatively, scoop out 2 cups of the soup, blend until smooth in a regular blender, and pour it back into the pot. This creates a thick, creamy base.
- Final Adjustments: Taste the soup and season with salt (the ham meat adds salt, so season carefully) and additional black pepper as needed.
- Serve: Ladle the Ham and Bean Soup into bowls, garnished with a sprinkle of fresh herbs.
Pro Tips for the Ultimate Ham and Bean Soup
A perfect homemade Ham and Bean Soup is easy to achieve by focusing on these essential tips.
- The Crucial Soaking Step: While you can technically skip soaking, it is highly recommended. Soaking not only drastically reduces the cooking time but also helps the beans digest more easily. Always discard the soaking water and use fresh liquid for simmering.
- Don’t Salt Early: Never add salt until the beans are fully tender. Adding salt too early (especially before boiling) can toughen the skins of the beans, preventing them from softening properly, which ruins the texture of the soup. Rely on the ham bone for initial seasoning.
- The Ham Bone vs. Ham Hocks: A smoked ham bone (often leftover from a spiral ham) is the best choice because it contains marrow and fat that render out perfectly. If you don’t have a bone, use one large smoked ham hock—it will provide the same smoky flavor and gelatin richness.
- Rinsing the Beans: Don’t skip rinsing the beans after soaking. This removes the sugars that cause gas and ensures a clean-flavored broth.
- Slow Cooker Method: After sautéing the aromatics (Part 1), combine all ingredients (minus the cubed ham) in the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beans are tender. Follow Part 3 for finishing and thickening.
Serving Suggestions and Flavor Variations
This classic soup is wonderful on its own, but can easily be customized and paired for a complete, comforting meal.
Serving Suggestions
- Crusty Bread: A thick slice of crusty sourdough or French bread is the perfect accompaniment for dipping into the rich broth.
- Cornbread: A side of sweet or savory cornbread contrasts beautifully with the smoky flavor of the ham.
- Fresh Herbs & Acid: Finish the soup with a small drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley or chives. A tiny squeeze of lemon juice, added right before serving, also adds a brightness that cuts through the richness.
- Toppings: Top with crispy croutons, crumbled bacon bits, or a spoonful of sherry vinegar for an acidic contrast.
Creative Variations
- Spicy Kick: Add 1/4 teaspoon of crushed red pepper flakes or a diced jalapeño (remove seeds for less heat) when sautéing the aromatics.
- Different Beans: While Great Northern or Navy beans are traditional, you can substitute with dried cannellini beans or even pinto beans (though the color will change). Adjust simmering time as needed.
- Tomato Base: For a slightly acidic, redder soup, stir in 1 (14.5-ounce) can of diced tomatoes (undrained) along with the broth.
- Smoky Flavor Boost: If you only have unsmoked ham, add 1 teaspoon of smoked paprika when sautéing the garlic and vegetables.
- Pressure Cooker Method: Follow Part 1 (sautéing). Place all ingredients (including the ham bone, minus the cubed ham) in the pressure cooker. Cook on High Pressure for 45 minutes, then allow a natural pressure release for 15 minutes before quick releasing any remaining pressure. Proceed with Part 3 (finishing).
Frequently Asked Questions
- Can I freeze Ham and Bean Soup? Yes, absolutely! Ham and Bean Soup is one of the best soups to freeze. Allow the soup to cool completely, then transfer it to freezer-safe containers, leaving about 1 inch of headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if it is too thick.
- My beans won’t get soft. What did I do wrong? The two main culprits for hard beans are:
- Old Beans: If your dried beans have been sitting in the pantry for a few years, they may never soften. Buy fresh stock.
- Adding Salt Too Early: If you added a significant amount of salt to the broth before the beans were fully tender, the salt can lock up the bean skins.
- How do I make the soup thicker without blending? If you don’t want to blend the soup, you can try these methods:
- Mash: Use a potato masher or the back of a large spoon to mash 1/4 of the beans against the side of the pot.
- Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering soup during the last 10 minutes of cooking.
- Do I have to soak the beans? While you can skip soaking, it is strongly recommended to soak the beans to reduce the cooking time by an hour and a half and to aid in digestion. If you skip soaking, budget an extra 1 to 11/2 hours of simmering time.
- How long can I store the leftovers? Store leftover Ham and Bean Soup in an airtight container in the refrigerator for up to 5 days. Remember it will thicken considerably when cold, so plan to thin it with liquid when reheating.
This Basic Ham and Bean Soup recipe is a timeless keeper, providing maximum flavor and comfort with minimum fuss. Enjoy the warmth!
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Basic Ham and Bean Soup
This basic ham and bean soup is hearty, smoky, and budget-friendly. Made with leftover ham, beans, and vegetables, it’s a comforting dish that’s perfect for chilly days.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add ham, beans, chicken broth, thyme, bay leaves, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat. Cover and simmer for 60–90 minutes, stirring occasionally.
- Remove bay leaves. Adjust seasoning if needed. Garnish with parsley and serve hot.
Notes
Use canned beans for convenience or dried beans for extra flavor (soak overnight if using dried). Add extra broth if you prefer a thinner soup. Serve with cornbread or crusty bread.