Ham and Bean Soup: A Hearty, Comforting Classic

Ham and Bean Soup is warm, hearty, and packed with flavor—the perfect comfort food for chilly nights, meal prep, or using up leftover ham. This one-pot soup is loaded with tender beans, smoky ham, and a rich, savory broth, making it both nutritious and satisfying.

Whether you make it with leftover holiday ham, a smoked ham hock, or diced ham, this soup delivers deep, slow-cooked flavors with minimal effort. Serve it with crusty bread or cornbread, and you have a meal that’s both simple and delicious!

Ham and bean soup is a hearty, flavorful comfort food that’s perfect for cold days or when you need a filling, satisfying meal. The tender ham, combined with beans and vegetables, creates a rich, flavorful broth that’s both nourishing and delicious. Whether you’re serving it for a family dinner, meal prep, or as a weeknight meal, this soup is a simple and hearty option that will warm you up from the inside out. Let’s explore how to make this delicious ham and bean soup that’s sure to become a go-to favorite.

1. Why You’ll Love This Ham and Bean Soup Recipe

✔ Hearty and filling – Loaded with protein-rich beans and smoky ham.
✔ One-pot meal – Easy prep and minimal cleanup.
✔ Great for leftovers – Tastes even better the next day!
✔ Budget-friendly – Uses simple, affordable ingredients.
✔ Customizable – Add extra veggies, swap beans, or make it spicy.

If you love rich, comforting, and homemade soups, this Ham and Bean Soup is a must-try!

2. Ingredients You’ll Need

For the Soup Base:

• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon smoked paprika
• 1 teaspoon thyme (dried or fresh)
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)

For the Beans and Ham:

• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 4 cups chicken broth (or water for a lighter version)
• 1 cup cooked ham, diced (or use a ham bone for extra flavor)
• 1 bay leaf
• 1 teaspoon Dijon mustard (adds depth)

For Garnish (Optional):

• Fresh parsley, chopped
• A splash of hot sauce or vinegar for brightness
• Grated Parmesan cheese

3. Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
3. Stir in the garlic, smoked paprika, thyme, salt, and black pepper. Cook for 30 seconds until fragrant.

Step 2: Add the Ham, Beans, and Broth

1. Stir in the diced ham, white beans, chicken broth, Dijon mustard, and bay leaf.
2. Bring to a gentle simmer and cook for 20–25 minutes, allowing the flavors to develop.

Step 3: Mash or Blend (Optional for Creaminess)

1. For a creamier texture, mash some of the beans with a fork or blend 1 cup of the soup and return it to the pot.
2. Stir and let simmer for another 5 minutes.

Step 4: Serve and Enjoy!

1. Remove the bay leaf and ladle the soup into bowls.
2. Garnish with fresh parsley, Parmesan cheese, or a splash of vinegar.
3. Serve hot with crusty bread or cornbread.

4. Tips for the Best Ham and Bean Soup

✔ Use smoked ham or a ham bone – This adds deep, smoky flavor.
✔ Simmer longer for better flavor – The longer it cooks, the richer it gets!
✔ Adjust thickness – Mash or blend some beans for a creamier consistency.
✔ Don’t oversalt early – Ham is naturally salty, so taste before adding extra salt.
✔ Add acidity – A splash of vinegar or lemon juice enhances the flavors.

5. Variations and Substitutions

Want to customize your soup? Try these variations:

• Slow Cooker Version – Add all ingredients to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
• Spicy Kick – Add cayenne pepper, red pepper flakes, or hot sauce.
• Vegetarian Version – Use vegetable broth and omit the ham. Add extra beans or mushrooms for richness.
• Different Beans – Swap white beans for kidney beans, black beans, or chickpeas.
• Extra Veggies – Stir in spinach, kale, or diced potatoes for added nutrition.

6. What to Serve with Ham and Bean Soup

This soup is hearty enough to stand alone but pairs beautifully with:

Side Dishes:

✔ Crusty artisan bread or garlic toast
✔ Cheddar cornbread or biscuits
✔ A fresh green salad
✔ Roasted Brussels sprouts or asparagus

Wine & Drink Pairing:

🍷 A light-bodied Pinot Noir or Chardonnay complements the smoky ham.
🥤 Iced tea or lemonade makes a refreshing contrast.

7. Storing and Reheating

Refrigerating:

• Store leftovers in an airtight container for up to 4 days.

Freezing:

• Freeze in sealed containers for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Warm over medium-low heat, stirring occasionally.
• Microwave: Heat in 30-second intervals, stirring in between.

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FAQs

1. Can I use dry beans instead of canned?

Yes! Soak 1 cup of dried beans overnight, then simmer for 1–2 hours until tender before making the soup.

2. Can I make this soup ahead of time?

Absolutely! The flavors deepen overnight, making it even better the next day.

3. What’s the best way to thicken the soup?

Mash some of the beans, blend a portion of the soup, or let it simmer longer to reduce.

4. Can I use leftover holiday ham?

Yes! This is a perfect way to use up Christmas or Easter ham.

5. Is this soup gluten-free?

Yes! Just make sure your ham and broth are gluten-free.

6. Can I add potatoes to this soup?

Yes! Dice golden or russet potatoes and add them in with the broth.

7. What if my soup is too salty?

Add a splash of lemon juice or vinegar to balance the saltiness.

8. Can I cook this in an Instant Pot?

Yes! Sauté the veggies, then pressure cook on HIGH for 10 minutes, followed by a quick release.

9. What’s the difference between ham hocks and diced ham?

Ham hocks add deep, smoky flavor but require longer cooking, while diced ham is quick and easy.

10. Can I make this soup dairy-free?

Yes! This recipe is naturally dairy-free—just skip the Parmesan garnish.