Introduction

Best Ham and Bean Soup is hearty, smoky, and deeply comforting—slow-simmered beans, tender chunks of ham, and aromatic vegetables in a rich, savory broth. Whether made with a leftover ham bone or diced ham, this classic soup is budget-friendly, filling, and perfect for cold days. It’s one of those timeless recipes that tastes even better the next day.

Why you’ll love this recipe

Deep, smoky ham flavor
Hearty and filling comfort food
Perfect for using leftover ham
One-pot, low-effort cooking
Freezer-friendly and great for meal prep

Ingredients (serves 6–8)

1 lb dried great northern beans or navy beans
8 cups water or chicken broth
1½–2 cups cooked ham, diced (or 1 ham bone)
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
½ tsp black pepper
Salt to taste
1 tbsp olive oil
Optional: fresh parsley for garnish

Essential Tools and Equipment

Large soup pot or Dutch oven
Colander
Wooden spoon
Knife + cutting board
Ladle

Step-by-step process (detailed)

1. Soak the beans

Rinse beans and remove any debris. Soak in plenty of water 8–12 hours or overnight. Drain and rinse before cooking. (Quick-soak option: boil beans 2 minutes, cover, rest 1 hour, then drain.)

2. Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Add beans and liquid

Add soaked beans to the pot along with water or broth. Stir to combine.

4. Add ham and seasonings

Add diced ham or ham bone, bay leaf, thyme, and black pepper. Bring to a gentle boil.

5. Simmer low and slow

Reduce heat to low, cover partially, and simmer 1½–2 hours, stirring occasionally, until beans are tender and soup is thick and flavorful.

6. Remove ham bone (if used)

If using a ham bone, remove it once the beans are tender. Shred any remaining meat and return it to the soup. Discard bone and excess fat.

7. Season to taste

Taste and add salt as needed. Ham varies in saltiness, so season at the end.

8. Adjust consistency

For thicker soup, mash some beans against the side of the pot. For thinner soup, add more broth.

9. Serve

Serve hot, garnished with fresh parsley if desired. Crusty bread or cornbread pairs perfectly.

Mistakes to avoid

Skipping the bean soak — uneven texture
Adding salt too early — tough beans
Boiling aggressively — broken beans
Under-simmering — bland broth
Forgetting to stir — sticking beans

Variations of Best Ham and Bean Soup

Slow Cooker — cook on LOW 7–8 hours
Smoky — add smoked paprika
Vegetable-Heavy — add potatoes or kale
Spicy — add red pepper flakes
No Ham Bone — use smoked ham hocks

Tips for storage & make-ahead

Refrigerate up to 4 days
Freeze up to 3 months
Soup thickens over time—add broth when reheating
Flavors improve overnight

Frequently Asked Questions

Do I have to soak the beans?
Soaking improves texture and reduces cook time.

Can I use canned beans?
Yes—use 4–5 cans, drained, and simmer 30 minutes.

Why are my beans still hard?
They need more time or were salted too early.

What ham works best?
Leftover ham or a meaty ham bone adds the most flavor.

Conclusion

Best Ham and Bean Soup is the definition of old-fashioned comfort—simple ingredients, slow simmering, and rich, satisfying flavor. Whether you’re using holiday leftovers or starting from scratch, this soup delivers warmth and nourishment in every bowl.