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
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.
I always heard salt last it makes the beans tough
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.