Ham and Bean Soup Recipe

I absolutely love sharing this Ham and Bean Soup Recipe because it’s one of those comforting dishes that makes your kitchen smell heavenly and warms you up on even the chilliest days. When I first tried this recipe, I was blown away by how the beans and smoky ham melded together into a rich, satisfying soup that feels like a hug in a bowl. Whether you’re looking for a hearty weeknight meal, a crowd-pleaser for a cozy gathering, or a make-ahead dish that tastes even better the next day, this recipe ticks all the boxes.

What makes this Ham and Bean Soup Recipe really stand out to me is how versatile it is, and how easy it is to adapt it with what you have on hand. Plus, the slow simmering brings out deep flavors that you just can’t get with shortcuts. You’ll find that the combination of tender beans, savory ham, and thoughtful seasoning creates a soup that’s satisfying without being heavy. Trust me, your family’s going to go crazy for this one.

this …

Ingredients You’ll Need

These ingredients work together perfectly to create a balanced, flavorful Ham and Bean Soup Recipe. Buying quality ingredients and prepping thoughtfully will set you up for success.

• Great Northern Beans: These beans give a creamy texture and mild flavor; you can substitute Cannellini or Navy beans if you prefer.
• Olive Oil: Adds a subtle fruitiness and helps sauté the vegetables evenly.
• Unsalted Butter: Gives a rich depth to the soup base without overpowering the other flavors.
• Carrots: Sliced thin for even cooking and natural sweetness.
• Yellow Onion: The backbone of the soup flavor—don’t skip or substitute with a strong onion variety.
• Celery: Adds freshness and subtle crunch that balances the richness.
• Garlic: Brings a punch of aromatic flavor.
• Low-Sodium Chicken Stock: Using low sodium lets you control the salt level better.
• Water: Used in soaking beans and part of the soup liquid.
• Ham Hock: The star protein here, infusing smoky flavor and tenderness.
• Dried Parisien Bonnes Herbes or Thyme: Herbaceous note that perfectly complements the ham.
• Dry Mustard: A subtle tang and depth that wakes up the flavor.
• Ground Black Pepper: For gentle spiciness.
• Kosher Salt: Add carefully after cooking to adjust seasoning perfectly.
• Seasoned Salt: Adds complexity without overpowering.
• Smoked Paprika: Enhances smoky undertones.
• Ground Nutmeg: Just a pinch adds warmth and depth.
• Bay Leaves: Classic soup flavor enhancer — remember to remove before serving!
• Bacon Strips: Crisp and savory, used to build the base flavor.
• Optional Garnishes: Hot sauce for a kick, fresh parsley or cilantro to brighten the final dish.

Variations

I love making this Ham and Bean Soup Recipe my own by tweaking the proteins or adding in seasonal veggies. Feel free to experiment — it’s hard to go wrong!

• Meat Swap: I’ve used smoked sausage or ham shanks instead of ham hocks with great results, perfect when your butcher’s out of the bone-in pieces.
• Bean Choices: Cannellini beans work well, and canned beans can save you time if you’re in a hurry — just rinse them well and adjust cook time accordingly.
• Spice Levels: Add red pepper flakes or a splash of hot sauce to taste for a bit of heat.
• Vegetable Boost: Toss in diced potatoes or kale near the end of cooking for extra heartiness and color.

How to Make Ham and Bean Soup Recipe

Step 1: Soak Your Beans for Tenderness

Start by rinsing your dried Great Northern Beans thoroughly, picking out any bad ones — this small step really saves you from gritty bites later. Bring a large pot of water to a boil, remove from heat, then submerge the beans and cover with a lid. Let them soak gently for about 2 hours to soften them up; trust me, this soaking makes all the difference for creamy beans that cook evenly.

Step 2: Build Flavor by Sautéing Veggies

While the beans soak, heat up the olive oil and butter together in your favorite heavy pot or Dutch oven over medium heat. Add the thinly sliced carrots, diced onion, and celery, stirring often until they’re tender and starting to caramelize — about 6-8 minutes. This step layers in sweetness and depth, creating your soup’s flavorful base. Toss in minced garlic and cook it just for 30 seconds more; garlic burns quickly, so keep an eye on it.

Step 3: Simmer Ham and Seasonings

Add the ham hock, chicken stock, water, and all your dried herbs and spices except salt and beans. Bring everything up to a boil, then lower the heat and let it simmer slowly for about an hour. This part gives the ham time to release that wonderful smoky flavor and start becoming tender. Stir occasionally — it helps prevent sticking and keeps the mixture evenly heated.

Step 4: Add Beans and Slow Cook

Drain your soaked beans and stir them into the simmering pot. Bring the whole shebang back to a boil, reduce heat, and let it gently bubble for about 2 hours. The key is low and slow so the beans soften fully and the ham falls off the bone, blending beautifully with the broth. Taste occasionally to check seasoning—add salt only after the soup has cooked for a while so the beans don’t get tough.

Step 5: Finish and Serve

Once the meat is tender, carefully remove the ham hock and bay leaves, then shred the meat and return it to the soup. Don’t forget to fish out the bacon strips you added earlier—they’ve done their job. Give everything a final stir and adjust seasoning if needed. Serve hot with a sprinkle of fresh parsley or cilantro and a dash of hot sauce if you like some heat. A crusty bread or cornbread on the side makes this soup truly irresistible.

How to Serve Ham and Bean Soup Recipe

Garnishes

I usually top my bowl with freshly chopped parsley because it brightens up the rich flavors and adds a lovely pop of color. Sometimes I add a few dashes of hot sauce when I want a little spice, which complements the smoky ham perfectly. Cilantro is another favorite garnish, especially if you want a touch of herbal sharpness.

Side Dishes

Nothing beats fresh cornbread served alongside this Ham and Bean Soup Recipe — the sweetness pairs beautifully with the smoky soup. I also love serving it with warm biscuits or a slice of crusty artisan bread to soak up every last drop.

Creative Ways to Present

For special occasions, I like to present this soup in individual mini Dutch ovens or cast iron crocks — it feels cozy and makes a lovely presentation. Sometimes I garnish with a swirl of sour cream or crème fraîche and a sprinkle of crispy bacon bits for an extra indulgent touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Ham and Bean Soup Recipe in airtight containers in the fridge, and it usually lasts about 4 days—if it even lasts that long! Keeping the soup covered prevents it from absorbing other fridge odors and keeps the beans tender.

Freezing

Freezing this soup is a lifesaver for busy weeks. I portion it into freezer-safe containers or bags, leaving some space for expansion. When thawed, the flavors are just as vibrant, making it a perfect make-ahead meal.

Reheating

To reheat, I gently warm the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensure an even temperature. Avoid boiling again, as that can toughen the beans and dry out the meat. Sometimes I add a splash of water or broth if it’s too thick.

FAQs

Final Thoughts

This Ham and Bean Soup Recipe holds a special place in my heart because it’s cozy, totally satisfying, and so forgiving for cooks of all levels. I encourage you to give it a try, especially if you love meals that bring people together around the table. Once you get the hang of it, you’ll want to make it again and again — it’s truly one of those classics that never disappoints.

Print