Ham and Bean Soup: Cozy, Hearty Comfort Food Made the Old-Fashioned Way

There are some recipes that feel like a warm hug, and Ham and Bean Soup is absolutely one of them. It’s rich without being heavy, humble yet deeply satisfying, and packed with nostalgic flavor that never goes out of style. Whether you grew up eating ham and beans on chilly evenings or you’re discovering it for the first time, this soup delivers pure comfort in every spoonful.

This easy ham and bean soup recipe is made with simple pantry ingredients, minimal prep, and a slow-simmered flavor that tastes like it cooked all day — because it kind of did. The magic happens as tender beans absorb the smoky richness of ham, herbs, and vegetables, transforming into a thick, hearty soup that’s perfect for lunch, dinner, or meal prep.

Ham and bean soup has long been a staple in American home cooking, especially as a smart and delicious way to use leftover ham. But you don’t need leftovers to make this recipe shine. A good-quality ham steak or diced ham works beautifully, giving you that deep savory flavor without any extra fuss.

This recipe is ideal for cold-weather cooking, budget-friendly meal planning, and feeding a crowd without stress. It’s also naturally filling and packed with protein and fiber, making it both comforting and nourishing.

Why This Ham and Bean Soup Recipe Works

What sets this ham and bean soup apart is its balance. The beans become creamy without falling apart, the vegetables soften just enough to melt into the broth, and the ham infuses everything with a smoky, salty depth that tastes slow-cooked and intentional.

This recipe is:

• Easy to follow, even for beginners
• Made with everyday ingredients
• Perfect for leftovers and freezing
• Naturally hearty without being heavy

The result is a thick, satisfying soup that feels rustic and timeless, exactly the way ham and beans should be.

Ingredients

• 1 pound dried navy beans, rinsed and sorted
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups diced cooked ham
• 6 cups chicken broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt, to taste
• Fresh parsley, chopped (optional garnish)

Instructions

1. Rinse the dried beans thoroughly under cold water and remove any debris. Place them in a large bowl, cover with water, and soak for at least 8 hours or overnight. Drain and rinse before using.
2. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Add the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
4. Stir in the diced ham, allowing it to warm and lightly brown for about 2 minutes. This step helps release extra flavor into the soup base.
5. Add the soaked beans, chicken broth, water, bay leaves, thyme, and black pepper. Stir well to combine.
6. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 90 minutes to 2 hours, stirring occasionally, until the beans are tender and the soup thickens naturally.
7. Remove bay leaves. Taste and adjust seasoning with salt as needed.
8. Serve hot, garnished with fresh parsley if desired.

Tips for the Best Ham and Bean Soup

• Soaking matters: Soaking the beans overnight helps them cook evenly and improves texture.
• Low and slow: Don’t rush the simmer — slow cooking is key to deep flavor.
• Thicker soup: Mash a small portion of beans against the pot and stir back in for extra creaminess.
• Salt at the end: Ham varies in saltiness, so season carefully at the end.

Variations to Try

Smoky Ham and Bean Soup:
Add a smoked ham hock or smoked paprika for an even deeper smoky flavor.

Vegetable-Heavy Version:
Add diced potatoes or extra carrots for a heartier texture.

Slow Cooker Option:
Add all ingredients to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Spicy Twist:
Add red pepper flakes or a pinch of cayenne for subtle heat.

What to Serve with Ham and Bean Soup

• Crusty bread or dinner rolls
• Cornbread or biscuits
• Simple green salad
• Pickles or tangy slaw for contrast

This soup also tastes even better the next day, making it perfect for leftovers and meal prep.

Cultural and Comfort Food Roots

Ham and bean soup traces its roots to humble kitchens where nothing went to waste. It was traditionally made after holidays using leftover ham bones, stretching ingredients into nourishing meals for days. Today, it remains a symbol of comfort, thrift, and family-style cooking — the kind of food that brings people back to the table.

Storage and Freezing

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled soup for up to 3 months. Thaw overnight and reheat gently.

Ham and Bean Soup

A hearty, comforting soup made with tender beans, savory ham, and slow-simmered vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 lb dried navy beans soaked overnight
• 2 tbsp olive oil
• 1 large onion diced
• 2 carrots chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 2 cups cooked ham diced
• 6 cups chicken broth
• 2 cups water
• 2 bay leaves
• 1 tsp dried thyme
• 0.5 tsp black pepper
• salt to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon

Method

 

1. Soak beans overnight, then drain and rinse.
2. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
3. Add garlic and cook briefly until fragrant.
4. Stir in diced ham and cook for 2 minutes.
5. Add beans, broth, water, bay leaves, thyme, and pepper.
6. Bring to a boil, reduce heat, and simmer covered for 90–120 minutes.
7. Remove bay leaves, season with salt, and serve hot.

Notes

This soup thickens as it sits and tastes even better the next day.