If you’re craving a comforting, stick-to-your-ribs meal that feels like a warm hug in a bowl, then this Hearty Ham and Bean Soup Recipe is exactly what you need. I absolutely love how this soup brings such simple ingredients together to create something incredibly flavorful and satisfying—perfect for chilly evenings or when you just want a no-fuss dinner that tastes like you put loads of love into it. Stick with me, and I’ll share everything you need to know to get this soup just right every time.
Why You’ll Love This Recipe
- Comforting & Flavorful: The ham bone infuses the soup with deep, smoky richness that makes every spoonful cozy.
- Easy to Make: With simple ingredients and hands-off slow cooker instructions, it’s perfect for busy days.
- Customizable: You can switch up the beans, add veggies, or choose your favorite ham leftover.
- Great for Meal Prep: This soup stores beautifully and even tastes better the next day, making it a winner for leftovers.
Ingredients You’ll Need
These ingredients work in harmony to create a rich, savory broth packed with tender beans and just the right amount of veggies for texture and flavor. When shopping, fresh veggies and a good ham bone are game-changers—you’ll notice the difference in taste!
- Dried Navy Beans (or other white beans): I prefer navy beans for their creaminess, but cannellini or great northern are excellent alternatives.
- Ham Bone (or ham hock, ham steak, leftover ham): The bone is the magic here, adding smoky depth without extra effort.
- Onion: I use half a large onion diced for a gentle sweetness that melts into the broth.
- Celery: Adds a subtle herbal note and crunch if not overcooked – diced small for even cooking.
- Garlic: Five cloves bring a warm, hearty aroma that fills your kitchen—don’t skip it!
- Fresh Thyme (or dried): Thyme enhances the earthy flavors; fresh is best but dried works well in a pinch.
- Sea Salt & Black Pepper: Adjust seasoning carefully, especially if your broth is salted.
- Water or Broth: Water works great with the ham bone, while broth adds extra flavor if you’re skipping the bone.
- Carrot: Adds a subtle sweetness and color—dice it the same size as your celery for consistency.
Variations
I’ve found that this Hearty Ham and Bean Soup Recipe is super forgiving, so I love tweaking it depending on what’s in my fridge or the season. Feel free to make it your own!
- Vegetarian Version: Swap out the ham bone for smoked paprika and vegetable broth—still delicious but with a smoky punch.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce right before serving for an extra layer of warmth.
- Additional Vegetables: Toss in diced potatoes, kale, or even corn—perfect for stretching the soup or adding more nutrients.
- Using Canned Beans: Add rinsed canned beans during the last hour of cooking to avoid mushiness—great when you’re short on time.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prep the Beans and Base Ingredients
If you have time, soak your navy beans overnight in plenty of water—it softens them and cuts down the cooking time. But don’t worry if you forget; you can still use unsoaked beans, just plan for a longer cook. Rinse the beans well, and dice your onion, celery, and carrot while you’re at it—this will make the process seamless once you start cooking.
Step 2: Layer Your Ingredients in the Slow Cooker
Into your slow cooker, add the rinsed beans, ham bone, diced onion, celery, minced garlic, fresh thyme, salt, and pepper. Now, pour in enough water or broth to cover the beans by about an inch—this keeps everything submerged and allows the flavors to mingle as they cook. If you don’t have a slow cooker, stovetop simmering works fine too; just keep an eye on your liquid level.
Step 3: Slow Cook Low and Slow
Set your slow cooker to LOW and let it do its magic. If you soaked your beans, plan for about 6 hours; if not, closer to 9. During this time, resist the urge to stir too much—the slow cooker does the heavy lifting here. About an hour before the end, stir in the diced carrot to keep it tender but still textural.
Step 4: Finish with Leftover Ham and Adjust
Once the beans and veggies are tender, remove the ham bone—don’t forget to fish out any small bones or gristle. For a creamier texture, I love mashing some of the beans right in the pot with a potato masher; it thickens the broth in the most comforting way. Now, add your shredded or diced leftover ham back into the soup, giving it another gentle stir. Taste, and adjust seasoning if necessary.
Pro Tips for Making Hearty Ham and Bean Soup Recipe
- Use a Good Ham Bone: I discovered this trick early on; the ham bone adds so much depth without having to add extra seasoning.
- Don’t Add Leftover Ham Too Early: Waiting until the last 30 minutes keeps your ham tender and prevents it from drying out.
- Adjust Liquid as Needed: Beans soak up a lot of liquid, so check halfway through and add tap water or broth to keep soup luscious.
- Mash Some Beans for Creaminess: Instead of adding cream, mashing beans gives great body and keeps this recipe hearty yet healthy.
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
I always sprinkle freshly chopped parsley or chives over the top—it adds a fresh pop of color and brightness that’s just heavenly against the smoky ham. Sometimes, a little shaved Parmesan or cracked black pepper finishes it beautifully too.
Side Dishes
My family goes crazy for crusty bread or simple corn muffins alongside this soup. I also like serving it with a crisp green salad to balance the richness if it’s a big meal.
Creative Ways to Present
For a cozy family dinner, try serving the soup in individual bread bowls—kids love this! Or for a more rustic, gathering-style meal, ladle soup into large bowls and place a board with assorted cheeses and pickles on the side.
Make Ahead and Storage
Storing Leftovers
I let the soup cool to room temperature, then store it in airtight containers in the fridge—it keeps well for up to 5 days. Each day the flavors deepen, so I’m usually even more excited about leftovers than the fresh batch!
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and leave some space for expansion. When I defrost, I thaw it overnight in the fridge, and it tastes nearly as good as fresh—sometimes better!
Reheating
I reheat leftovers slowly on the stovetop over medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen the soup if it’s thickened too much.
FAQs
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Can I use canned beans instead of dried beans?
Absolutely! Just add rinsed and drained canned white beans in the last hour of cooking if using a slow cooker, or during the final 30 minutes on the stovetop. This prevents them from falling apart and keeps the soup texture just right.
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What if I don’t have a ham bone?
No worries—you can still make this soup using leftover cooked ham. Use broth instead of water for a flavor boost and add the ham towards the last 30 minutes of cooking to keep it tender and flavorful.
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How long will the soup keep in the fridge?
Stored in airtight containers, this soup will keep well for up to 5 days in the fridge. Just be sure to reheat it thoroughly before serving.
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Can I make this soup on the stovetop instead of a slow cooker?
Definitely! Simmer over low heat for about 2 to 3 hours, checking bean tenderness and adding liquid as needed. Follow the same timing instructions for soaking and adding the ham.
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How do I make the soup thicker?
After cooking, use a potato masher to mash some of the beans in the pot, or pulse the soup a few times with an immersion blender. This adds creaminess without any extra ingredients.
Final Thoughts
When I first tried this Hearty Ham and Bean Soup Recipe, I was surprised by how little fuss it took to create something so nourishing and full-flavored. It quickly became a family favorite—not just for the taste but for how easy it is to throw together with pantry staples and leftovers. I promise, once you make this, you’ll have a go-to recipe that feels like a warm kitchen hug, any day of the year. So grab your ham bone or leftover ham, and give it a whirl—you’ll be happily slurping soup in no time!
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 comforting Ham and Bean Soup recipe features tender white beans slow-cooked with a flavorful ham bone and fresh vegetables. Perfect for a hearty meal, it offers rich taste from simmered ham and aromatic herbs, with options to customize thickness and flavor using broth or water. Ideal for a cozy family dinner or meal prep.
Ingredients
Main Ingredients
- 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
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 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
- 1 large Carrot, diced (1 cup)
Instructions
- Soaking Beans (Optional): Soak the beans overnight in 8 cups of water, then drain and discard the soaking liquid. This reduces cooking time but you can also cook unsoaked beans with longer cook time.
- Prepare Slow Cooker: Add the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and black pepper to a 5-quart slow cooker. Add enough water or broth to cover the beans by about 1 inch. Note: You may need to add more liquid during cooking to keep beans submerged.
- Cooking Beans: Set the slow cooker on LOW for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. This slow cooking tenderizes the beans and infuses flavor from the ham bone.
- Add Carrots: During the last hour of cooking, stir in the diced carrots and continue cooking until both carrots and beans are tender.
- Remove Ham Bone: Once beans are fully cooked, remove the ham bone along with any bones or gristle from the pot.
- Thicken Soup (Optional): For a creamier texture, use a potato masher to mash some beans directly in the pot to thicken the broth according to your preference.
- Add Leftover Ham: Shred or dice any leftover cooked ham and stir it back into the soup just before serving to keep the ham tender.
- Storage: To store, let the soup cool to room temperature. Refrigerate in airtight containers for up to 5 days or freeze for up to 3 months for meal prep convenience.
Notes
- White bean variety: Choose any white bean such as navy, cannellini, or great northern. Smaller beans like navy tend to cook faster but soak and bean age affect timing.
- Water vs. broth: Using a ham bone means water suffices for flavor; without it, use chicken or turkey broth and reduce added salt accordingly.
- No ham bone? Use broth and add leftover ham in the last 30 minutes to keep it tender and prevent overcooking.
- Final cook times vary: Bean age, size, and soaking impact cooking time. Taste beans early and adjust heat/time as needed to avoid under or overcooking.
- Want thicker soup? Mash beans with a potato masher or pulse briefly with an immersion blender after cooking.
- Using canned beans: Add 4 cans (15 oz each) rinsed and drained during the last hour of slow cooking to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 650mg
- Fat: 3.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg
