Ham and Bean Soup
A best ever recipe for Ham and Bean Soup! This is my all-time favorite recipe for using up leftover ham. Your family will love this hearty and delicious soup.
Whenever I cook a ham I always buy a large one just to have extra ham to make this savory bean soup recipe. Although boneless ham meat will work for this recipe, you will not get the same rich flavorful broth that a ham bone, ham hock or ham shank will add.
Can you make this recipe in a slow cooker or instant pot?
Absolutely, the cooking time if using your instant pot will be about 50 minutes. Cooking time for the slow cooker will be 8-10 hours on low or 4-5 hours on high.
Ingredients for ham and bean soup
Beans – I prefer to use dried Great Northern beans or Navy beans, but you can also use dried white beans or Cannellini beans.
Ham and ham bone – leftover ham has the best flavor, but any kind of ham will work.
Chicken stock or chicken broth – Try my Homemade Chicken Stock recipe or use your favorite brand and adjust the salt to taste.
Vegetables – celery, carrots, onion, and garlic.
Can you add potatoes? Potatoes do not work well in this recipe as they become too mushy. Try my Ham and Potato soup recipe instead.
Seasonings – fresh or dried thyme, parsley and ground black pepper. Add salt as needed.
Method for preparing the soup
How to thicken ham and bean soup
When the bean soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
I prefer the texture and have always soaked my beans for at least 8 hours or overnight. Alberta Pulse Growers has some great information about preparing dry beans. Whatever method you use be sure to discard any broken or shriveled beans. Store your beans in an airtight container in a cool, dry place and use within one year. Old beans can stay hard and chewy even after cooking.
How to store leftover soup.
Leftover ham and bean soup stores in the refrigerator for 3-4 days and in the freezer for up to 3 months.
The Best Homemade Soup Recipes
As the weather turns cold and you start to crave comfort food, warm up with some of these delicious homemade soup recipes.
This post was originally published April 26,2024. Occasionally I update with fresh tips, content, and photos.
Ham and Bean Soup
Ingredients
- 4 cups leftover ham cubed
- 1 ham bone
- 2 cups dry Great Northern beans or 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 tablespoon dry
- 1/2 teaspoon fresh ground pepper
- 8-9 cups chicken stock or chicken broth
- 1 tablespoon olive oil for sautéing vegetables
- salt to taste
Instructions
- Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
- In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.
- Stir in the chicken stock, ham bone and ham.
- Add the beans, parsley, thyme and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
- Chop up large pieces of ham before serving
- Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
Video
Notes
Nutrition
thanks for the helpful hint Writer200
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.
Nice updated version of an old recipe. I made minor adjustments according to our preferences, ie: added a bay leaf, used mostly water vs. broth, but I did add 2 tsp Better Than Bouillon roasted chicken flavor at the end. It took 1 hour on high & 8 hrs on low to fully cook in my large crockpot.
Thanks for the info, I have also read that old beans can be a problem, as they may not soften.
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!
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
Thanks for this idea! There are only two of us, so a full ham is a lot for two meals (ham and ham soup). I’d freeze the leftovers, and we’d be eating it every couple days for weeks!
Hi Amber, ham is so awesome for leftovers. I always buy one large enough to make sure I can whip up a batch of this soup!
I never knew this. thank you for sharing that helpful info regarding the ham bone!
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.
how long would you cook in crackpot?
thank you 😊
Cooking time for the slow cooker will be 8-10 hours on low or 4-5 hours on high.
This has become my go to recipe, it never disappoints. I use a ham hock along with leftover ham when I have it. Always use great northern beans. which I prefer over the navy bean.
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.
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.
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’m kinda a new cook..can I use canned navy beans..can I omit the thyme without taking away from the flavor and also is chicken broth ok to use or just chicken stock..is one a better flavor than the other..thanks so much for any advise
Hi Cathy, you can omit the thyme, but it does add great flavour. Chicken broth or stock will both work
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!
Awesome Lin!
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.
The soup should be good in refrigerator for 3 days, 1-2 month in freezer.
Wonderful idea Sharon.