Ham and bean soup is cozy, hearty, and budget-friendly. With tender beans, savory ham, and simple veggies, it’s the kind of meal that warms you up and stretches into several servings. Quick with canned beans or rich with a ham bone, it’s a timeless comfort food that’s easy to make and store.
Why You’ll Love This Ham and Bean Soup
It’s filling, affordable, and versatile. Beans add fiber and protein, ham brings deep flavor, and the veggies round it out. You can spice it, thicken it, or add greens—this soup adapts to your taste. Most of all, it’s classic comfort food that feels like home.
What You’ll Need
- 1 lb dried beans (or 3 cans, drained)
- 2 cups diced ham (or ham bone)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp thyme
- 2 bay leaves
- Salt & pepper to taste
How to Make Ham and Bean Soup
- If using dried beans, soak overnight and drain.
- In a large pot, sauté onion, carrot, celery, and garlic until soft.
- Add beans, ham, broth, thyme, and bay leaves.
- Bring to a boil, then simmer 1–2 hours (or until beans are tender).
- Remove bay leaves, season with salt and pepper.
- Serve hot with bread.
You Must Know
Ham and bean soup tastes best when simmered slowly, letting beans soak up all the flavor. Canned beans make it faster, but dried beans give a creamier texture. A ham bone adds depth, but diced ham works fine. Don’t skip seasoning at the end—flavors develop as it cooks.
Perfecting the Cooking Process
For extra creaminess, mash some beans before serving. Keep heat low to avoid mushy beans. Skim foam as it simmers for a clear broth. Add greens or extra veggies near the end so they don’t overcook. A splash of lemon juice before serving brightens the whole pot.
Add Your Touch Ham and Bean Soup
Customize it your way—add kale, spinach, or corn for more color. Spice it up with red pepper flakes or hot sauce. For a creamier soup, stir in a splash of cream at the end. Love herbs? Fresh parsley or rosemary makes it pop.
Storing & Reheating
Slow cooker favorites to explore
Cool completely before storing. Keep in the fridge up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth or water. Avoid boiling again so beans don’t fall apart.
Chef’s Helpful Tips FOR Ham and Bean Soup
- Taste and adjust salt at the end (ham is already salty).
- Use a heavy pot for even cooking.
- If using canned beans, rinse well.
- A ham bone adds big flavor, but don’t worry if you only have diced ham.
FAQ FOR Ham and Bean Soup
Can I use canned beans? Yes, just shorten cook time.
Can I make it vegetarian? Swap ham for smoked paprika or mushrooms.
Can I freeze it? Absolutely—just cool first.
What beans work best? Navy, great northern, or cannellini.
Conclusion
Ham and bean soup is classic, cozy, and customizable. With simple ingredients and big flavor, it’s budget-friendly comfort food that never disappoints. Make a big pot, share with family, and enjoy the warmth in every bowl.
The Best Ham and Bean Soup Recipe (Simple & Filling)
Description
A hearty, comforting soup made with beans, ham, and veggies. Easy, budget-friendly, and perfect for family dinners or meal prep.
Ingredients
Instructions
If using dried beans, soak overnight and drain.
Sauté onion, carrots, celery, and garlic until softened.
Add beans, ham, broth, thyme, and bay leaves.
Simmer 1–2 hours until beans are tender.
Remove bay leaves, season, and serve hot.
Notes
- For a creamier soup, mash some beans before serving.
Add kale, spinach, or corn for extra flavor.
A splash of lemon juice at the end brightens the taste.
Freezes well for up to 3 months.