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
Video
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.
Notes
Nutrition
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
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.
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.
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.
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.
The soup should be good in refrigerator for 3 days, 1-2 month in freezer.
Wonderful idea Sharon.
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.
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.
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.
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.