This recipe for Ham and Bean Soup is my favourite way to use leftover ham!
Leftovers have to be the best thing about baking a delicious ham, because now you can make a savoury soup! Ham and Bean soup is awesome for lunch, yet so hearty if makes a great dish for dinner.
The challenge I have with blogging a soup recipe is that I never seem to make it the same way twice and I usually do not measure anything. It’s always just a little of this and that and what ever I have on hand. I didn’t have any split peas to make split pea soup, but I did have navy beans. I actually prefer beans as they are firmer and don’t get mushy. While making this recipe I did measure everything so I could pass on this awesome recipe, but some great adaptations could be a variety of vegetables and beans, or different herbs and spices. Experiment!
Ham and Bean Soup
An exceptional recipe for Ham and Bean soup. Family favourite!
Cook Time 3 hours
Total Time 3 hours
Servings 6 -8
Ingredients
- 1 ham bone I leave meat on the bone while it cooks
- 4-5 cups leftover ham
- 2 cups dry navy beans
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 4 sprigs fresh thyme or 2 teaspoons dry
- 1/4 cup fresh parsley or 1 tbsp. dry
- 1/2 teaspoon fresh ground pepper
- 8-9 cups chicken stock
- 1 tbsp olive oil for sautéing vegetables
Instructions
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Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse, and boiling as per package instructions (I do this the night before).
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In large pan heat oil and sauté celery, carrots, onions and garlic until tender.
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Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.
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Add beans, parsley, thyme and pepper.
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Bring to a boil, then reduce heat and simmer covered for 2-3 hours.
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Chop up large pieces of ham before serving
Recipe Notes
This recipe also work well in a slow cooker 6-8 hours on low.
Be sure to try these other tasty soup recipes Italian Turkey Burger Soup and Ham and Potato Soup or Tomato Soup
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This soup looks so hearty and delicious! I love the ingredients…thanks for sharing your recipe!
Thank you Jodee!
Made this tonight (even doubled, which I don’t recommend unless you are serving a large crowd or have a sizable freezer). Turned out GREAT!!! I followed the recipe to a “T” and have no recommendations as to how it could be better! Thank you for sharing …
Wonderful! and thank you very much for taking the time to drop me a note, I love to get feedback from people that have tried my recipes.
Awesome Lin!
The soup should be good in refrigerator for 3 days, 1-2 month in freezer.
Wonderful idea Sharon.
Does it still need to simmer that long if I use canned beans?
Hey Qincey, I would still simmer for an hour so the flavours meld together, carrots and celery are cooked. You can always taste test after 30 minutes to see if tastes good at that point even.
Hi. I would like to try this recipe but in the crockpot. About how long do you think I should cook it if I make it in the crock pot?
I would cook it in the crockpot 6-8 hours.
On high or low?
Simmer on low, you want it to just simmer not boil.
Are the beans presoaked before crockpot jacuzzi?
Hi Michelle, yes you presoak the beans for either method crockpot or stovetop.
If done in crockpot is the sauteing necessary? Are all the ingredients added at one time and cooked for 6-8 hours?
Janice, I still saute as it brings out the flavour better.
Can’t wait to make this!! Thanks!! Jen
Hope you enjoy the recipe Jen, love to hear back after you try it.
Making this now…it’s simmering as I type 😉
Super Krysty, let me know how it turns out.
yummy.going to make this
That’s great, I’m sure you will enjoy it!
I may have to try this soup when we cook one of our hams soon. Yum, I like the celery in any soup.
One tip I found from the magazine Cook’s Country is when you soak the beans to use a gallon of water and 3 tablespoons of salt. The salt actually helps to soften up the bean skins and it doesn’t leave the beans salty tasting.
Thanks for sharing this recipe!
thanks for the helpful hint Writer200
I always heard salt last it makes the beans tough
Made this yesterday. Delicious and super easy. The only change I made was adding 2 bay leaf. Thank you for a keeper!
Hey Heather, thanks for letting me know, so glad you enjoyed the recipe.
been simmering for 4 hours and my beans are still hard. 🙁
Susan, did you you pre-soak the beans for 8-10 hours as per step 1?
yes I did – overnight
umm, I’m puzzled, did you used navy beans? I’ve never had that problem and have make the soup quite often. Are you cooking on stove top or in a crockpot?
I’m old school but salting soaking beans hardens them, salt after beans have reached desired tenderness. Older beans can also become very tough. Baking soda in the water softens almost anything, including marinating chicken, rinse before cooking. Classic recipe, beans are soaking for the night but I forgot the celery at the store. Love your chunky looking soup. Cheers!
Thanks for the info, I have also read that old beans can be a problem, as they may not soften.
Can’t wait to try this. But don’t have a ham bone.( christmas ham is long gone. ) I did buy smoked ham hocks today and plan to use those and will cut up a ham steak for the meat. Think this will be ok ?
Hey Mary Bee, I think that should work just fine.
If you have a Honey Baked Ham store near you, you can buy just the ham bone and they usually have lots of meat left on them. I do that a lot, and they are cheap
Hi Lauren, I cook the way you do, no recipe and a little of this and a little of that and oh that sounds good….. Making the idea of repeating something I made out of my head very difficult sometimes… lol I make a similar navy bean soup. but I add some dried chili pepper (that we grew and dried) to give it another depth of flavor and I add a little Black Strap Molasses. I like Black Strap it is thicker and not as sweet as regular molasses, plus it adds a richness to the broth and cuts the heat of the spice a bit with out overly sweeting the broth, and it adds extra nutrition to the soup. You still taste the peppers but don’t have to set your mouth on fire. It is kind of my secret ingredient in many things.
Love the idea of adding a little heat with chili peppers, thanks Catherine.
Made this soup tonight and everyone loved it!!! For those who wrote about the hard beans…yes, you probably have old beans. That is exactly what happened to me one time and the beans were probably a year old. 🙂 Thanks for posting the recipe!!!
Thank you Elyse for dropping me a note.
I usually add some ground ginger, it takes the “phoofs” out ! (Hint from my Gramma T)
Thanks Pat for the “Gramma Hint”
I make this soup almost every week. Sometimes I just use whatever canned beans I have. Thanks for a great recipe!!!
Adriana, thank you, when people take the time to drop me a note it inspires me to keep working hard at sharing great recipes. Have a great weekend.
This looks delish….I’m wondering if I could make this in a crockpot? If so, do I still need to soak the beans overnight?
Thanks
yes you can make in the crockpot, and yes still soak the beans.
This soup is so good! I made a few alterations! I used some Bay leaves, 3 to be exact, I used extra Carrots (because they’re my favorite), I added some potatoes, & I added some pinto beans too. Very good. My boyfriend doesn’t like ham & even he loved it. Great with cornbread on the side. Thanks for this one!
One of my favourite soups, love your adaptations!
Making this for the 2nd time since I discovered the recipe on Pinterest. Followed recipe exactly. So good! Taking it camping next week. Easy make ahead camping meal for cool nights.
That is awesome to hear Mariann, thank you for letting me know.
This is almost the same recipe as mine..but I use vegetable stock and a few drops of hot sauce
Can’t beat at great ham and bean soup, hot sauce sounds interesting.
How much oil do you use for cooking veggies?
Thanks Ina, I missed that in ingredients, I use about a tbsp.
I adapted this to go in the crock pot and it’s currently filling my little apartment with an amazing aroma! Only things I changed were that I used peruano beans and veggie grill seasoning by weber. I’m sure it will turn out fantastic! I’ll leave an update later if you’d like 🙂
Awesome Nicci.
OMG, best ham and beans I’ve ever had! Will definitely be doing this again! Thanks for this!
Hi Brenda, I would use 3 cans (15oz) and yes I would rinse them. If you like more beans add another can.
I’m making this soup now and wonder what the bread is in your picture as it looks delicious. Thanks!
Hi Sharon, hope you enjoy the soup, the bread is a simple garlic bread. Fresh minced garlic that is mashed into butter and mixed well. Spread on fresh cut french bread, then sprinkle with fresh cut chives (finely chopped green onion will work as well) then toasted under broiler until golden brown. Don’t burn!! Enjoy!
Making my second pot now! My dad, my husband and even my 9 year old love this soup! Making the second pot for my husband who wanted to take it to the guys at work.
That is wonderful Michelle, so glad you and you family enjoy the recipe. Thanks for dropping me a note.
Trying this recipe tonight since I have a leftover ham bone from Christmas. I usually make split pea soup but this is a nice change. Was wondering if it makes a difference if I cooked it in a Dutch oven pot in the oven at 350 for same amount of time?
Hi Lisa, I think that should work, just check it once in a while and give it a stir to make sure beans aren’t sticking to the bottom.
I don’t have a ham bone. Just left over ham I need to use up. Would the soup be as good without the ham bone??
Hey Jennifer, they soup should turn out just fine without the ham bone.
Did you know that you can buy ham soup stock? It comes in a jar, and is a thick paste, so it dilutes down into many quarts of soup. If you have ever seen the Better Than Bouillon soup bases, then you know what I am talking about. I use their chicken and beef soup bases a lot, and was delighted to find that a ham version was also available, although it is a different brand. A quick google search should reveal where to get some.
Excellent recipe. I used left over spiral cut ham with a maple glaze. I was thinking it may be too sweet, but it’s not – just fine. I made sure to add celery leaves. Love their flavor. Thanks for the great recipe.
So glad you enjoyed the recipe Gayle.
Seen your recipe and thought I has to try it. Cooking now. Smells amazing. Thanks for posting it.
Thats great Jerry, I’m cooking up a pot tomorrow with my leftover ham.
Making this soup tonight for the second time, everyone loved it. Last time I added the meat off the ham bone and parsley for the last hour only. I used an immersion blended to purée about half the soup after cooking. Made it nice and thick, as we like it.
Wonderful Diane, like the idea of puree some of the soup.
Your soup looks amazing. I make just about the same recipe and love it. My hubby isn’t real wild about it. Oh well. I make my stock first from the ham bone with carrots, celery and onion. When finished drain it and start the soup. It gives the soup a really rich ham flavor. Making ham tomorrow. Soup for the weekend!
That is wonderful Ruthann, I can’t believe some people actually throw the ham bone out.
Because it cooks for 2 1/2 hours plus , will it ever be necessary to add more chicken stock ? My house smells amazing right now ! ??
Hey Kelley, I have never had to add more stock, it will reduce a bit but not that much as long as you simmer the soup not boil it.
inexpensive,, warming, delicious! I added a large bay leaf and doubled the garlic. Also, I brought the beans to a boil, let them simmer on med low for 2 hrs as a quick cook method. They were perfect. It is just wonderful! Thank You!
Thanks Deidra, doesn’t the house smell wonderful as it simmers.
I love this recipe! Just made 2 changes. I didn’t have a ham bone, so I chopped up a few pieces of bacon, sautéd then added the veggies. I also scaled back on the thyme a bit 🙂 Great soup, thanks for posting!
Thank you Jen for taking the time to comment, glad you enjoyed the recipe
One addition I do to make the soup a bit thicker in texture I take some of the beans and mix in a blender.
I added some chopped up swiss chard, frozen, to this soup.
For beans, used ‘rattlesnake variety beans’ dried & also from our garden!
Delicious!! 🙂
Great adaptation Barb
I preloaded the bean ten hours plus…came home tonight after cooking all in a slow cooker 8 hrs + still beans hard! Beans were in a sealed bag so don’t know how old they were… if that was the problem. For goed that for dinner and have it cooking in slow cooker overnight to see to they will cook. If beans are hard still don’t know how to salvage the soup… any ideas?
Hi Carrie, sorry for not answering your question, but just got back from humanitarian trip to Mexico where I had very limited internet. I am only assuming the beans were probably old. The only was to salvage the soup may have been to use a emulsion blender to puree the beans.
I presoaked the beans ten hours plus…came home tonight after cooking all in a slow cooker 8 hrs + still beans hard! Beans were in a sealed bag so don’t know how old they were… if that was the problem. For goed that for dinner and have it cooking in slow cooker overnight to see to they will cook. If beans are hard still don’t know how to salvage the soup… any ideas?
Hi Carrie, it probably was the beans, the only thing that may work is to use an emulsion blender to purée the soup
This soup was delish. I added 2 bay leaves, a little fresh spinach, and some fresh green beans. Usually the first ime I make a recipe I follow it but after reading some comments I decided to add a few extras (needed to use). I will keep this recipe for a favorite. Thank you.
Wonderful Marilyn, comments are so great for sharing tips and ideas.
I always put my herbs and stuff in a coffee filter and boil in 1/4 cup or so of water and add to taste
just a suggestion for those that forget to soak the beans overnight…they could be done in the pressure cooker to soften & then follow the recipe…[ I have done them in both an electric pressure cooker & a top of the range one & it works well with either method] I always mean to soak my beans the night before, ..sigh…but I almost always forget & have found that this works well for me. 🙂
thanks Peggy for the useful tip!
With a hambone in the frig what a girl to do but to make Ham and Bean Soup!? I tried your recipe and it is wonderful! I did face the 9:00 pm, time to soak the beans, “on no I only have garbanzo beans” dilemma. They worked perfectly so if you’re in a pinch give it a try. Thank you for sharing.
Awesome Kathy,so glad you enjoyed the recipe. thanks for taking the time to comment
I made this soup for a party and though it took 3 hours to cook and make it was gone in about 5 minutes. Net time I make it I am going to have to double the recipe.
I’M SO glad this was a hit at your party
I just served the soup – delicious- loved the broth! Thanks for sharing!
Thanks Judi!
any changes if you want to use split peas?
HI Nancy, I have not tried this recipe with split peas, so sorry I have no idea how spit peas would work.
Oh my gosh! This looks absolutely delicious! i can’t wait to try it! Your picture has evoked the smells in my mind! Good job!
By the way, Laureen, it is your name that so many have called me over many decades. I am glad to see that a Laureen does exist…….though I am sure one didn’t when I was young (I have several years on you). LOL!
Hi Lauren, too funny I always get called Lauren, especially in letters and emails. Hope you enjoy the soup!
Your soup looks absolutey wonderful . . . but my husband refuses to eat anything with thyme in it. What would you use instead? Open to suggestions!
Hi Clarissa, I would eliminate the thyme and add a bay leave.
This has become one of my family’s favorite recipes. I have two kids in college and occasionally make meals to send back with them for their freezers. This is one of the most requested from them! It is delicious and pure comfort. I just wanted you to know how much we love it!!!
Thank you so much Kelly for taking the time to drop me a note. I bet your college kids love when they get to enjoy something made by Mom!
I’ve made this recipe a few times and it is really great! Every time I make a ham, I save the bone and make this soup. It is very tasty. I had to come back and give credit where credit is due, especially now that I’ve started my own food blog. Great recipe!
Congrats on starting your own blog, so glad you enjoy the recipe. Its my favourite recipe for leftover ham.
Just made this and was a hit. I did. It personal the navy beans instead just cooked as directed and added in two bay leaves. It was a hit!!
Thanks so much Nerissa for dropping me a comment. Happy you enjoyed the recipe.
Winter is here mmm comfort soup is just perfect
Agreed Lola, you can never have too much soup on those cold winter days.
Making this soup now. Going to share it with the neighbors. Never put carrots in it before. Looking forward to tasting it. Thanks for the Recipe!
Fantastic Grace, let me know how it turns out.
Just made soup and I used the left over ham without bone and my Aunt tried a bowl and said it had no taste. Put a lot of ham in it, carrots, celery, and onion. Used the crock pot, cooked 4 hours on high and 2 and 1/2 hours on low. Runny and needed salt, didn’t put salt to start because ham has salt and can add after cooked. Just tried to put a little corn starch in to thicken it up. I haven’t tried it yet. Wish me luck. Thanks, Ginger
Hi Ginger, hope I can help you. I have received so many compliments on this recipe I’m not sure what didn’t work for you. Firstly, did you pan fry the onions, carrots and celery before adding to the crockpot? This adds a lot of flavour. As for the salt, its always a season to taste thing as I have found hams vary so much in saltiness. Also the ham bone really does add a bunch of flavour. The soup itself is not a thick soup like split pea soup, but if you like it thicker I would after soup has cooked remove 1-2 cups and using an immersion blender, blend until smooth, then add back to soup. Another factor can be the freshness of your herbs. Hope this helps.
Laureen, this is a fabulous recipe! I made it tonight using some leftover Christmas ham that I had cubed and put in the freezer. I used white northern beans rather than navy beans because it’s what I had in the cupboard. I didn’t have a ham bone, but I did save the juice that the ham baked in, so that was added to the broth. Just delicious! Thank you.
Thank you Kathy, I alway make an extra large ham just to have leftovers. Great idea with the ham juice.
This was wonderful! I used my left over ham from New Year’s! Loved the veggies! The beans I rinsed and boiled them until tender in a separate pot, I did not want to soak the beans because when I saw this soup I wanted to make it right away! Then I did all steps and brought everything to a boil beans included and transferred it eto my crock pot on put it on keep warm. I made this soup at night so it stayed on keep warm all night.
DELICIOUS!
Kathy, isn’t that the best thing about making a ham, you can get a second meal out of it with soup! I’m so glad you enjoyed the recipe.
I tried this soup today and LOVED it! Just would really like the nutritional value to this soup!
Hi Mary, I don’t have the nutritional count, maybe there is some app that you can enter ingredients into to it.
Making today. Soaked beans but I bought great northern beans instead of navy beans. Will that be a problem?
Hi Judy, sorry late in getting back to you, I was out of town. Those beans should work fine.
Could you use a slow-cooker?
Absolutely Thomas, I have made it in the slow cooker and let it simmer 3-4 hours.
Hey!
Can’t wait to try this recipe…is it okay if I use Black forest ham for the recipe? or is that way off?
Thank you,
Jacqueline
Black forest ham with work just fine, although use the ham with bone does give some extra delicious flavour.
I see. Okay, great. Thanks for your help!
Cheers,
Jacqueline
Wonderful recipe!!! Made this just as it is written but with northern beans. I shared with a few people & they all loved it! Thank you so much for sharing! Looking forward to eating this again & again!
Thank you so much Linda
OMG, you forgot to add the garlic and bay leaves. To me, makes the soup more tasty. give it a try.
Do I need to soak the beans overnight and boil them after they soaked?
Hi Rachel, yes you do. This is how to prepare dry beans. Here’s a link to how to prepare dry beans https://pulse.ab.ca/eating-dry-beans/#section-preparing-dry-beans
Thank you! Turned out great!
i was wondering. if using the juice from cooking the ham bone, why do you still need to add chicken broth?
hi Catherine, I prefer the flavour of the chicken stock. Also sometimes the juice from the ham bone can be too fatty and salty.
How do I go about freezing this? Do I make the soup ahead of time and freeze or put all ingredients in bag and freeze for crockpot later?
Hi Bethany, I would make the soup ahead of time, then freeze it into what ever portions you like. Then all you have to do is reheat it and enjoy.