This easy ham and bean soup recipe combines tender great northern beans, smoky ham, carrots, celery, onion, garlic, and herbs in a comforting broth. After soaking the beans overnight, the soup cooks gently for about 1½–2½ hours, making enough for 6–8 servings of a hearty dinner.
Every spoonful is savory, cozy, and richly flavored, with creamy beans and tender pieces of ham balanced by sweet carrots and aromatic vegetables. Use a meaty ham hock for the deepest flavor, or make this soup with cooked diced ham when you need a practical way to use leftovers.
Jump to RecipeWhy You’ll Love This Recipe
Ham and bean soup is the kind of dinner that makes a kitchen feel warm and welcoming. It uses simple pantry staples, but the long, gentle simmer gives the beans time to absorb the smoky flavor of the ham and the sweetness of the vegetables.
The soup is filling without being complicated. Dried beans provide a creamy, satisfying texture, while carrots, celery, onion, and garlic create a classic savory base that tastes even better the next day.
This recipe also gives you two practical ham options. A meaty ham hock or leftover ham bone makes the broth especially rich, while 2 cups of cooked diced ham can be used when you want a faster, convenient version.
If you enjoy hearty bean-based dinners, you may also like this 15-bean soup with ham for another satisfying variation.
Ingredients You’ll Need
Start with 1 pound of dried great northern beans or navy beans. Rinse and pick through them before soaking to remove any debris and to ensure the beans cook evenly.
- Beans: Great northern beans and navy beans both become tender and creamy in a long simmer.
- Broth: Use 8 cups of low-sodium chicken broth or water. Low-sodium broth makes it easier to control the final salt level.
- Ham: Choose one meaty ham hock weighing about 1½–2 pounds, or plan to use 2 cups of cooked diced ham.
- Vegetables: One medium yellow onion, two medium carrots, and two celery stalks provide sweetness, color, and texture.
- Aromatics and herbs: Three minced garlic cloves, one bay leaf, 1 teaspoon dried thyme, and ½ teaspoon black pepper round out the flavor.
- Finishing ingredients: Add up to ½ teaspoon salt only after cooking, plus 1–2 tablespoons chopped fresh parsley if desired.
Because ham and broth may already contain a good amount of salt, waiting until the beans are tender before seasoning is important. This small step prevents the finished soup from becoming too salty.
How to Make It Step-by-Step
Step 1: Rinse and sort the dried beans carefully, discarding any damaged beans or small bits of debris. Place them in a large bowl, cover with plenty of water, and soak for 8 hours or overnight; drain and rinse them before adding them to the pot.
Step 2: If you need a quicker method, put the beans in a pot of water and boil them for 2 minutes. Remove the pot from the heat, cover it, let the beans stand for 1 hour, and then drain and rinse them thoroughly.
Step 3: Add the soaked beans to a large Dutch oven or soup pot along with the 8 cups of broth or water. Add the ham hock, diced onion, carrots, celery, garlic, bay leaf, dried thyme, and black pepper.
Step 4: Bring the pot to a full boil, watching closely so the liquid does not foam over. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 1½–2½ hours, stirring occasionally.
Step 5: Check the beans as they cook, since their age and type can affect how quickly they soften. The soup is ready for the next step when the beans are tender all the way through and the vegetables are soft.
Step 6: Carefully remove the ham hock and bay leaf. Pull the meat from the ham bone, discard the bone and any tough pieces, then chop or shred the ham and return it to the pot.
Step 7: If you are using 2 cups of cooked diced ham instead of a ham hock, add it during the last 20–30 minutes of simmering. This gives the ham time to warm through and season the broth without making it overly soft.
Step 8: Taste the finished soup and add the ½ teaspoon salt only if needed. Stir in the fresh parsley just before serving, and loosen the soup with a little water or broth if it has become thicker than you prefer.
Pro Tips for the Best Ham and Bean Soup
Do not rush the simmer. A gentle cooking temperature helps the beans soften without breaking apart too quickly, and it gives the ham and vegetables time to flavor the broth.
For a thicker, naturally creamy texture, mash 1–2 cups of cooked beans against the side of the pot with the back of a spoon. You can also blend a small portion of the soup and stir it back into the pot.
Keep the lid partially covered rather than tightly sealed. This allows some steam to escape while helping the soup maintain enough liquid for the beans to cook evenly.
Soup consistency can change as it sits. Add a splash of broth or water when reheating if the beans have absorbed more liquid than expected.
For another warming dinner idea with plenty of vegetables, try this spicy sausage vegetable soup when you are in the mood for a bolder flavor.
Using Canned Beans Instead
Dried beans give this recipe its classic texture, but canned beans are useful when dinner needs to come together quickly. Drain and rinse enough canned beans to replace the dried beans, then simmer the soup for about 30–40 minutes instead of the longer post-soak cooking time.
When using canned beans, a ham hock is still a flavorful choice, but it may not need the full dried-bean cooking time. If using diced ham, add it during the last 20–30 minutes so it warms through while keeping its texture.
Taste near the end and season carefully. The ham and broth can still bring plenty of salt, even when canned beans are used.
Storage and Reheating
Let leftovers cool promptly, then transfer the soup to covered containers and refrigerate them. The beans will continue absorbing broth as the soup chills, so expect the consistency to become thicker overnight.
Reheat the soup gently in a saucepan, stirring occasionally. Add a little water or broth until it reaches the texture you like, then taste again before adding any more seasoning.
This soup is also a useful make-ahead dinner because the flavors become more blended after resting. Serve it with crusty bread, a simple green salad, or a small sandwich for a complete meal.
What to Serve with Ham and Bean Soup
A thick slice of toasted bread is the simplest partner for this soup, especially when used to soak up the savory broth. Cornbread, crackers, or a crisp salad also provide a pleasant contrast to the tender beans.
For a different dinner direction, this easy salmon pasta offers a lighter seafood option with a creamy, satisfying finish.
Save dessert for something cozy and fruit-filled. An apple cream cheese Danish or a slice of late-summer peach cake would make a lovely finish after this hearty bowl.
Easy Ham and Bean Soup
Ingredients
Method
- Rinse and sort the dried beans, removing any small stones or damaged beans. Cover them generously with water and soak overnight for 8 hours, then drain and rinse before cooking.
- For a quick soak, place the beans in a pot of water and boil for 2 minutes. Remove the pot from the heat, cover, let the beans stand for 1 hour, then drain and rinse.
- Add the soaked beans, broth or water, ham hock, onion, carrots, celery, garlic, bay leaf, thyme, and black pepper to a large Dutch oven or soup pot. Stir gently to distribute the vegetables and seasonings.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot partially and cook for 1½–2½ hours, stirring occasionally, until the beans are completely tender.
- Remove the ham hock and bay leaf from the pot. Pull the ham meat from the bone, chop or shred it, and return the meat to the soup.
- Taste the soup only after the ham and beans are fully cooked, then add the salt if necessary. Stir in the chopped parsley just before serving, and add a little water or broth if the soup is thicker than desired.
Notes
Final Thoughts
This easy ham and bean soup recipe is a dependable dinner for chilly evenings, relaxed weekends, and leftover holiday ham. With an overnight soak, a gentle simmer, and a final taste for salt, you get tender beans, flavorful vegetables, and smoky ham in every bowl.
Use a meaty ham hock when you want the richest broth, or choose diced ham for convenience. Finish with parsley, serve it piping hot with bread, and enjoy a homemade soup that is comforting, practical, and generous enough to feed the whole family.