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Ham and Bean Soup Recipe (Hearty, Cozy, and Built to Last)
Isla Marie

Ham and Bean Soup

A hearty, slow-simmered ham and bean soup made with tender white beans, savory ham, and classic vegetables. Naturally thick and deeply satisfying, this comforting soup is perfect for cozy dinners and gets even better the next day.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound dried navy or great northern beans rinsed and soaked overnight
  • 1½ cups cooked ham diced (or 1 ham bone)
  • 1 tablespoon olive oil or butter
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 –7 cups chicken broth or water
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or ladle

Method
 

Step 1. Prepare the Beans
  1. Drain and rinse the soaked beans thoroughly.
Step 2. Build the Base
  1. Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened and fragrant.
Step 3. Add Garlic
  1. Stir in garlic and cook briefly until aromatic, without browning.
Step 4. Add Beans and Broth
  1. Add soaked beans, diced ham or ham bone, broth, and bay leaf. Bring to a gentle boil, then reduce to a simmer.
Step 5. Simmer Slowly
  1. Partially cover and simmer for 1½ to 2 hours, stirring occasionally, until beans are tender and the soup thickens naturally.
Step 6. Adjust Texture
  1. For a thicker soup, mash a portion of the beans against the side of the pot and stir back in.
Step 7. Season and Serve
  1. Remove the bay leaf. Taste and adjust salt and pepper. Serve hot.

Video

Notes

  • Season gradually—ham adds salt as the soup simmers.
  • This soup thickens as it cools; add broth when reheating if needed.
  • Freezes well once fully cooled.